Kinetika Kualitas Buah Pisang Ambon Kuning (Musa paradisiaca var. Sapientum) Terlapisi Larutan Kitosan Selama Penyimpanan

HIKMA MARSYA WULAN, Sri Rahayoe, STP., MP ; Hanim Zuhrotul A, STP., MP

2015 | Skripsi | S1 TEKNIK PERTANIAN

Penanganan pascapanen produk hortikultura seperti buah pisang penting dilakukan untuk mengurangi kerugian karena umur simpan yang pendek. Salah satu upaya untuk memperpanjang umur simpan adalah dengan melapisi buah pisang menggunakan kitosan. Metode pelapisan diduga dapat menghambat laju respirasi dan transpirasi pada produk pascapanen. Tujuan dari penelitian ini adalah untuk mempelajari kinetika kualitas buah pisang ambon kuning terlapisi larutan kitosan selama penyimpanan. Penelitian ini dilakukan dengan bahan pisang ambon kuning yang dilapisi larutan kitosan 1% dengan penambahan 4 variasi zat aditif yang berbeda yaitu NaCl 0,1M ; tween 0,04% dan 0,06 % ; gliserol 0,4% dan 0,6% ; dan NH3 4%. Pisang disimpan pada suhu ruang dan diamati perubahan susut bobot, kekerasan dan warna setiap hari selama 7 hari. Laju penurunan kualitas dianalisis menggunakan persamaan kinetika orde reaksi nol untuk susut bobot, orde reaksi satu untuk perubahan kekerasan dan orde reaksi dua untuk perubahan warna. Hasil penelitian menunjukkan laju perubahan susut bobot buah pisang perlakuan kontrol berkisar 1,4 - 2,04 per hari, sedangkan perlakuan coating berkisar 1,4 - 1,98 per hari. Laju perubahan kekerasan perlakuan kontrol berkisar 0,35 - 0,52 per hari, sedangkan perlakuan coating berkisar 0,19 - 0,517 per hari. Laju perubahan kecerahan perlakuan kontrol berkisar 0,00014 - 0,00018 per hari, sedangkan perlakuan coating berkisar 0,00009 - 0,00027 per hari. Laju perubahan hue angle perlakuan kontrol berkisar 0,0001 - 0,00019 per hari, sedangkan perlakuan coating berkisar 0,00005 - 0,00025 per hari. Hasil penelitian menunjukkan bahwa perlakuan pelapisan kitosan mampu menghambat perubahan kualitas pisang ambon kuning. Perlakuan terbaik adalah larutan kitosan dengan penambahan zat aditif NH3 4%.

Post-harvest handling of horticultural products such as bananas are very important to reduce the losses because of the short shelf-life. One of the post-harvest efforts to extend the shelf-life of bananas is coating using chitosan. Method of coating can inhibit transpiration and respiration rate. The purpose of this research was to study kinetics of ambon kuning banana quality are coated with chitosan solution during storage. This research uses ambon kuning banana are coated with chitosan solution 1% with 4 different additive variations, i.e. NaCl 0,1 M ; Tween 0,04% and 0,06%; glycerol 0,4 % and 0,6% and NH3 4%. Bananas stored at room temperature and shrinkage changes of weight loss, hardness and color for 7 days. The rate of degradation is analyzed using zero-order kinetics reaction for weight loss, one-order kinetics for hardnees and two-order kinetics for color change. The rate of weights loss on banana with control treatment ranged from 1,4-2,04 per day, while on coating treament ranged from1,4-1,98 per day. Rate of hardness texture on control treatment ranged from 0,35-0,52 per day, while on coating treatment ranged from 0,019-0,517 per day. Rate of brightness with control treatment ranged from 0,00014-0,00018 per day, with coating treatment ranged from 0,00009-0,000027 per day. Rate of hue angle with control treatment ranged from 0,0001-0,00019 per day, while on coating ranged from 0,00005-0,00025 per day. The research result showed that the coating with chitosan were able to inhibit quality change of ambon kuning banana. Chitosan solution by addition of NH3 4% is the best variation among the other variations that were able to inhibit the rate of quality change ambon kuning banana.

Kata Kunci : penyimpanan, pisang, kitosan, edible coating, storage, banana, chitosan.