PENURUNAN MUTU APEL (Malus domistica) VARIETAS ANNA SELAMA PENYIMPANAN PADA SUHU RUANG DAN SUHU 5oC

DESTIARINA PUTRI RAHMANINGRUM, Dr. Ir. Supriyadi, M.Sc

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Apel Anna adalah salah satu apel yang tumbuh di daerah Batu, Malang, Jawa Timur. Apel adalah salah satu buah yang digemari di Indonesia. Namun, apel adalah komoditi yang mudah rusak sehingga umur simpannya pendek. Penelitian ini bertujuan untuk mengetahui perubahan sifat fisik (tekstur, dan warna), sifat kimia (kandungan tanin, air, gula total, dan total asam), serta fisiologis (susut berat dan laju respirasi) apel Anna selama penyimpanan pada suhu ruang dan suhu 5oC, membandingkan perubahan sifat fisik (tekstur, dan warna), sifat kimia (kandungan tanin, air, gula total, dan total asam), serta fisiologis (susut berat dan laju respirasi) apel Anna selama penyimpanan pada suhu ruang dan suhu 5oC, dan mengetahui parameter-parameter yang menentukan mutu pada apel Anna selama penyimpanan pada suhu ruang dan suhu 5oC. Hasil dari penelitian ini adalah apel Anna yang disimpan pada suhu ruang mempunyai penurunan sifat fisik (warna sebanyak 34,17% dan tekstur sebanyak 89,35%), kimia (gula sebanyak 50%, asam sebanyak 59,87%, dan tanin sebanyak 66,18%), serta kenaikan sifat fisiologis (susut berat sebanyak 11,02% dan laju respirasi sebanyak 52,01% saat puncak kematangan) juga kadar air sebanyak 4,69% selama disimpan dalam waktu 21 hari. Apel Anna yang disimpan pada suhu 5oC mempunyai penurunan sifat fisik (warna sebanyak 24,28% dan tekstur sebanyak 31,46%), kimia (gula sebanyak 33,33%, asam sebanyak 47,37%, dan tanin sebanyak 51,47%) juga laju respirasi sebanyak 13,4%, serta kenaikan sifat fisiologis (susut berat sebanyak 4,73%) juga kadar air sebanyak 1,3% selama disimpan dalam waktu 21 hari. Apel Anna yang disimpan pada suhu ruang mempunyai penurunan sifat fisik (warna 9,89% dan tekstur 57,89%) dan kimia (gula 16,67%, asam 12,5%, dan tanin 14,71%), serta kenaikan sifat fisiologis (susut berat 6,29% dan laju respirasi 65,41%) juga kadar air 3,39% lebih besar daripada apel Anna yang disimpan pada suhu 5oC. Parameter yang menentukan mutu pada apel adalah susut bobot, warna, tekstur, dan rasio gula asam. Penurunan mutu terjadi pada apel Anna selama penyimpanan yang ditandai dengan penurunan berat, warna, dan tekstur. Mutu apel Anna yang paling baik untuk dikonsumsi yakni pada saat apel Anna mempunyai waktu simpan 5 hari pada suhu ruang dan lebih dari 21 hari pada suhu 5oC.

Anna apple is one of the apples that grow in the area of Batu, Malang, East Java. Apples are one fruit that is popular in Indonesia . However, apples are a perishable commodity so apples have short shelf life. This study aims to determine the change in physical properties (texture , and color), chemical properties (content of tannins, water, total sugars, and total acid), and physiological (shrinkage weight and respiration rate) Anna apples during storage at room temperature and the temperature of 5°C, compared the changes in physical properties (texture, and color), chemical properties (content of tannins, water, total sugars, and total acid), and physiological (weight losses and respiration rate) Anna apples during storage at room temperature and the temperature of 5°C, and knowing parameters that determine the quality of Anna apple during storage at room temperature and 5°C temperature. The results of this study are Anna apples stored at room temperature had a reduction in physical properties (color and texture 34.17% and 89.35%), chemicals (sugar 50%, 59.87 % acid, and tannins 66,18%), as well as the increase in physiological properties (shrinkage weigh 11.02% and 52.01% as respiration rate at peak maturity) as well as 4.69% moisture content during storage within 21 days. Anna apples stored at 5°C had a decrease in physical properties (color and texture 24.28% and 31.46%), chemicals (sugar 33.33%, 47.37% acid, and tannins 51.47 %) respiration rate was also 13.4%, and the increase in physiological properties (shrinkage of 4.73% by weight) as well as a 1.3 % water content during storage within 21 days. Anna apples stored at room temperature had a reduction in physical properties (color and texture 9.89% and 57.89%) and chemicals (sugar 16.67%, 12.5% acid, and tannins 14.71%), as well as nature hikes physiological (weight losses of 6.29% and respiration rate 65.41%) water content of 3.39% is also larger than Anna apples stored at 5°C temperature. Parameters that determine the quality of the apples is weight loss, color, texture, and sugar acid ratio. Reduction in quality occurs at Anna apples during storage characterized by weight loss, color, and texture. Quality of Anna apple is best to eat the apple when Anna had a retention time of 5 days at room temperature and more than 21 days at a temperature of 5°C.

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