Pengaruh vibrasi dan penyimpanan suhu dingin terhadap kerusakan fisik salak pondoh (Salacca edulis R.) yang dikemas dalam kemasan cell-tray dan curah

MASBAITUBUN, Herman, Dr.Ir.Supriyadi, M.Sc

2009 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan untuk mengetahui kerusakan fisik dan perubahan mutu buah salak pondoh berdasarkan parameter fisiologis dan kimiawi dalam kemasan primer cell-tray dan curah selama penyimpanan setelah perlakuan vibrasi serta menentukan tipe kemasan cell-tray yang dapat memberikan perlindungan terbaik pada salak pondoh setelah perlakuan vibrasi. Perilaku kemunduran mutu buah salak selama penyimpanan digunakan sampel sesuai kriteria mutu I dengan kisaran tinggi buah 4-6 cm dan berat antara 50-75 gram/buah. Penyusunan buah diatas bantalan kemasan primer cell-tray dalam kemasan primer dan sebagai pembanding digunakan kemasan curah disusun sesuai metode fcc (face-centered cubic). Analisis dilakukan terhadap laju respirasi, gula terlarut, tekstur (kekerasan), kadar air (susut berat), kadar asam, persentase kerusakan fisik dan uji jaringan buah serta perhitungan susunan ketinggian maksimal kemasan. Hasil penelitian menunjukkan terjadinya fluktuasi tekstur (kekerasan) buah selama penyimpanan 12 hari pada suhu 120C diduga karena umur panen buah berpengaruh terhadap kestabilan kadar asam dan gula terlarut sehingga kadar air buah tidak mengalami perubahan signifikan selama penyimpanan walaupun terjadi penurunan laju respirasi buah dalam berbagai kemasan selama penyimpanan. Perlakuan simulasi vibrasi dengan getaran 150/menit selama 24 jam setelah observasi ternyata kerusakan fisik buah salak terendah pada kemasan primer cell-tray 4 kg dan 6 kg masing-masing sebesar 0.00% dan 0.03%. Visualisasi jaringan parenkim dan membran kutikula buah dari kemasan primer cell-tray menunjukkan tidak ada perubahan signifikan setelah diberi tekanan, dan apabila berat kemasan primer cell-tray 4 kg, 6 kg dan 10 kg disusun keatas maka kemampuan tumpukan maksimal masing-masing sebanyak 34, 23 dan 14 buah kemasan.

Purpose of research is know injury physical and the change of quality fruit were detected based on the physiologic and chemical parameter of fruit within primary cell-tray and bulk packages during storage process after vibration, and determines packaging type of cell-tray which can give best protection at pondoh snake after treatment of vibration. The regression of fruit quality during storage process was pointed out using sample which suited to the 1st quality criteria with 4-6 cm in height and 50-75 gram/fruit in weight. The fruits in the primary package were arranged on the pile of primary cell-tray package and were compared with the fruits in the bulk package based on fcc (face-centered cubic) method. The analysis was done towards respiration rate, soluble sugar, texture (hardness), amount of water (weight reduction), level of acid, physical in percentage, fruit tissue test, and calculation of package maximum height arrangement. The research result showed that there was a fluctuation of fruit texture (hardness) during 12-daystorage in 12ºC temperature. It might be caused by fruit cultivation time which influenced the level of acid and soluble sugar stability; therefore, there was no significant change in the amount of water in fruit during the storage although there was a respiration rate decrease in some packages. The vibration simulation with 150 vibrations/second for 24 hours after observation in 4 kg and 6 kg primary cell-tray packages produced the lowest snake physical injury 0,00% and 0,03% respectively. The fruit parenchyma tissue and cuticle membrane visualization in the primary cell-tray package showed that there was not a significant change after pressurization. If the weight of primary cell-tray package were 4 kg, 6 kg and 10 kg and were arranged upward, the maximum pile would be 34, 23 and 14 packages respectively.

Kata Kunci : vibration simulation,pondoh snake,cell,tray package,bulk package,pile height