pengaruh perendaman dalam larutan asam askorbat dan kalsium klorida terhadap kualitas buah pepaya potong selama penyimpanan

NUR ELITA DAMAYANTI, Dr. Ir. Supriyadi, M.Sc ; Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.

2015 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Telah dilakukan penelitian terhadap buah potong pepaya dengan tujuan untuk mengetahui pengaruh terhadap aspek fisik, kimia dan mikrobiologi serta mengetahui umur simpan buah potong pepaya yang direndam dalam kombinasi larutan asam askorbat dan kalsium klorida. Buah pepaya dipotong dengan ukuran 2x3x2 cm, direndam dalam campuran asam askobat 1 % dan asam klorida 1% selama 5 menit dan ditiriskan. Buah dimasukkan ke dalam kemasan styrofoam (120 gram) dan ditutup dengan wrapping plastik, disimpan pada suhu 90C dan 280C. Sampel dilakukan analisa warna, susut berat, tekstur, gula total, gula sederhana, total asam, pH, pektin terlarut, uji total mikrobia, total yeast dan total jamur. Hasil menunjukkan bahwa perendaman dalam 1% mampu memperbaiki warna buah potong dengan mencegah reaksi pencoklatan akibat reaksi enzimatis, juga dapat memperlambat pembentukan asam karena aktivitas bakteri dan yeast. Kalsium klorida 1% mampu memperbaiki tekstur pada buah potong pepaya dan memperlambat respirasi. Buah yang disimpan pada 280C hanya mampu bertahan selama 2 hari yang ditandai adanya pertumbuhan jamur, dan berlendir, sedangkan yang disimpan pada 90C mampu bertahan 10 hari. Penyimpanan pada suhu rendah (90C) mampu memperpanjang umur simpan buah potong pepaya, dan kombinasi dengan perendaman dalam asam askorbat dan kalsium klorida hanya mampu menambah umur simpan buah selama 2 hari.

Freshly-cut papaya (Carica papaya L) was dipped in a combination of ascorbic acid and calcium chloride in order to determine the effect on its physical, chemical, and microbiological characteristics and also to know the the duration of its shelf life. Papaya was cut into the size of 2x3x2 cm, then drained after it was dipped in a combination ascorbic acid 1% and calcium chloride 1% solutions for 5 minutes. Papaya was packaged in styrofoam (120 gram), covered with plastic wrap, then stored at 90C and 280C. The samples were analyzed by its changing color, weight loss, texture, total sugar, simple sugars, total acids, pH, soluble pectin, total microbial, total yeast, and fungi. Results showed that immersion in 1% of ascorbic acid and calcium chloride was able to improve the color of the freshly-cut papaya to prevent enzymatic browning and also to avoid the acid formation of the growing activity of bacteria and yeast. Calcium chloride 1% improved the papayas texture and slowed down its respiration rate. Papaya stored at 280C lasted for only 2 days with the growing of fungi, while papaya stored at 90C was able to last until 10 days. Storage at low temperature (90C) was able to extend the papayas shelf life, and in combination with the immersion in ascorbic acid and calcium chloride, is able to increase its shelf life for another 2 days.

Kata Kunci : Ascorbic acid, calcium chloride, fresh cut papaya