Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit
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Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
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Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey. The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.
Keywords
Tongka Langit Banana; starch; cassava; edible coating; shelf life; pisang Tongka Langit; pati; singkong; edible coating; umur simpan.