Pengaruh Pelapis dapat Dimakan dari Karagenan terhadap Mutu Melon Potong dalam Penyimpanan Dingin

https://doi.org/10.22146/agritech.10377

Doddy Andy Darmajana(1*), Nok Afifah(2), Enny Solihah(3), Novita Indriyanti(4)

(1) Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia, Jl. K.S. Tubun No. 5 Subang 41213
(2) Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia, Jl. K.S. Tubun No. 5 Subang 41213
(3) Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia, Jl. K.S. Tubun No. 5 Subang 41213
(4) Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia, Jl. K.S. Tubun No. 5 Subang 41213
(*) Corresponding Author

Abstract


Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving  carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls.

                                                                   ABSTRAK

Konsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10oC selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol.

Kata kunci: Karagenan; edible coating; edible film; melon


Keywords


Carrageenan; edible coating; edible film; melon

Full Text:

PDF


References

Alhassan, N. dan Abdul-Rahaman, A. (2014) Technology and application of edible coatings for reduction of losses and extension of shelf life of cantaloupe melon fruits. International Journal of Scientific and Technology Reserach 3 (11): 241–246.

Alsuhendra, Ridawati dan Santoso, A.I. (2011). Pengaruh Penggunaan Edible Coating terhadap Susut Bobot, pH, dan Karakteristik Organoleptik Buah Potong pada Penyajian Hidangan Dessert. Skripsi. Fakultas Teknik Universitas Negeri, Jakarta.

Badan Pusat Statistik (2015). Tabel dinamis produksi tanaman buah melon Indonesia 2013-2014. http://www.bps.go.id/site/resultTab. [16 Oktober 2015].

Badan Standarisasi Nasional (2006). SNI 01-2332.3-2006 Cara uji mikrobiologi-Bagian 3: Penentuan angka lempeng total (ALT) pada produk perikanan. Badan Standarisasi Nasional.

Brasil, I.M., Gomes, C., Puerta-Gomez, A. Castell-Perez, M.E. dan Moreira, R.G. (2012). Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT - Food Science and Technology 47: 39–45.

Cahyana, H., Christwardana, M. dan Rokhati, N. (2012). Pengaruh coating alginate-chitosan terhadap pertumbuhan mikroba pada buah melon kupasan. Jurnnal Teknologi Kimia dan Industri 1(1): 175–178.

Chien, P.J., Sheu, F. dan Yang, F.H . (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering 78: 225–229.

Darmajana, D.A., Afifah, N., Sholichah, E. dan Indriyani, N. (2015). Laporan Kegiatan Aplikasi Pengemas Edible untuk Buah-Buahan Tropis. Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia, Subang (Tidak dipublikasikan).

Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J.A. dan Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology 22: 292–303.

Genevois, C.E., Pla, M.F.D.E. dan Flores, S.K. (2016). Application of edible coatings to improve global quality of fortified pumpkin. Innovative Food Science and Emerging Technologies 33: 506–514.

Hamzah, H.M., Osman, A., Tan, C.P. dan Ghazali, F.M.(2013). Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika). Postharvest Biology and Technology 75: 142–146.

Hartanto, R. dan Sianturi, C. (2008). Perubahan kimia, fisika dan lama simpan buah pisang muli dalam penyimpanan atmosfir pasif. Prosiding Seminar Nasional Sains dan Teknologi-II 2008 Universitas Lampung, 17-18 November 2008.

Imeson, A. (2010). Food stabilisers, thickeners and gelling agents. Blackwell Publishing Ltd, Oxford, England.

Krochta, J.M. (1992). Control of mass transfer in food with edible coatings and film. Dalam: Singh, R.P. dan Wirakartakusumah, M.A. (Eds). Advances in Food Engineering. CRC Press, Boca Raton, F.L.

Lestari, D.E. (2012). Pengaruh Konsentrasi Hidrokoloid Karagenan terhadap Mutu Minuman Jeli Bunga Rosela (Hibiscus sabdariffa L.). Skripsi. Universitas SAHID Jakarta, Jakarta.

Nurhayati, Hanum, T., Rangga, A. dan Husniati (2014). Optimasi pelapisan kitosan untuk meningkatkan masa simpan produk buah-buahan segar potong. Jurnal Teknologi Industri dan Hasil Pertanian 19(2): 161–178.

Oms-Oliu, G., Soliva-Fortuny, R. dan Martın-Belloso, O. (2008). Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT - Food Science and Technology 41: 1862–1870.

Olivas, G.I. dan Barbosa-Cánovas, G. (2009). Edible films and coatings for fruits and vegetables. Dalam: Embuscado dan Huber. Editor. Edible Films and Coatings for Food Applications. USA (US), Springer. Hlm. 211-215.

Pantastico, E.R.B. (1993). Fisiologi Pasca Panen, Penanganan dan Pemanfaatan Buah-Buahan dan Sayuran Tropika dan Subtropika. Terjemahan Kamariyani. UGM Press, Yogyakarta.

Paula, G.A., Benevides, N.M.B., Cunha, A.P., de Oliveira, A.V. (2015). Development and characterization of edible fi lms from mixtures of k -carrageenan , i -carrageenan, and alginate. Food Hydrocolloids 47: 140–145.

Pavlath, A.E. dan Orts, W. (2009). Edible films and coatings: why, what, and how? Dalam: Embuscado dan Huber. Editor. Edible Films and Coatings for Food Applications. USA (US), Springer. Hlm. 2–8.

Prajapati, V.P., Maheriya, P.M., Jani, G.K. dan Solanki, H.K. (2014). Carrageenan: A natural seaweed polysaccharide and its applications. Carbohydrate Polymers 105: 97–112.

Santoso, B., Saputra, D. dan Pambayun, R. (2004) Kajian teknologi edible coating dari pati dan aplikasinya untuk pengemas primer lempok durian. Jurnal Teknologi dan Industri Pangan 15(3): 239–244.

Sarifudin, A., Ekafitri, R. dan Mayasti, N.K.I. (2015) Evaluasi mutu fisikokimia dan organoleptik modifikasi kue satu berbasis tepung pisang. Jurnal Hasil Penelitian Industri 28(2): 95–103.

Skurtys, O., Acevedo, C., Pedreschi, F., Enrione, J., Osorio, F. dan Aguilera J.M. (2010). Food Hydrocoloid Edible Films and Coatings. Department of food Science and Technology Universidad de Santiago de Chile. http://intrawww.ing.puc.cl/siding/datos/public_files/profes/fpedreschi_GTSNWOEDCWJOGDA/Food%20Hydrocolloid%20Edible%20Films%20and%20Coatings.pdf. [16 Oktober 2015].

Supapvanich, S. dan Tucker, G.A. (2011). Physicochemical changes in fresh-cut honeydew melon fruit during storage. African Journal of Agricultural Research 6(12): 2737–2742.

Tafzi, F. (2010) Kajian penggunaan edible coating untuk memperpanjang masa simpan buah nenas terolah minimal. Percikan 108: 11–15.

Tamaela, P. dan Lewerissa, S. (2007). Karakteristik edible film sari karagenan. Ichthyos 7(1): 27–30.

Tavassoli-Kafrani, E., Shekarchizadeh, H. dan Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers 137: 360–374.

Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V.D. dan Moldão-Martins. M. (2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT - Food Science and Technology 52: 80–92.

Widaningrum, Miskiyah dan Winarti, C. (2015). Edible Coating based on sago starch with antimicrobe addition of lemongrass oil on red bell pepper. Agritech 35(1): 53–60.



DOI: https://doi.org/10.22146/agritech.10377

Article Metrics

Abstract views : 13466 | views : 16040

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2018 Doddy Andy Darmajana, Nok Afifah, Enny Solihah, Novita Indriyanti

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats