Pencegahan Pencoklatan dan Kekerutan pada Permukaan Sabut Kelapa Muda dengan Antioksidan / Browning and Wrinkle Prevention on Young Coconuts Husk Surface with Antioxidants

Adhitya Yudha Pradhana, Steivie Karouw

Abstract


Recently, young tender coconut is traded commercially, due to the coconut water is a natural electrolytedrinks for the body freshness, but the transport to market unit require a large area.Husk partial reduction can decrease the volume, so that reducing transportation costs, improving outer appearance and saves space during packing and storage.As the husk is cut, iteasily changing from white to brown color and susceptible to mold infectionand. Because of that, some proper preservationneed to be done. The purposeofthis studywas to obtain theconcentration and optimumdipping time with antioxidants(soidum metabisulfite and citric acid) on the physical condition and shelf lifeof young  coconut husk surface. The research was conducted at October-November 2015 at Post Harvest Laboratory, Indonesian Palm Crops Research Institute, Manado. Theyoung fruit (8 months of maturity) of SalakGreen Dwarf Coconut varietyused and storage at room temperature (±27 °C).The research using a factorial complete randomized design (CRD) with three replications and analyzed by Duncan multiple range test.The various concentrations of solution are 1, 2 and 3% of sodium metabisulfite and citric acid, respectively,meanwhle the dipping timeare 5, 10 and 15 minutes. The effect of treatments were evaluated on thecolor value and wrinkle value of young  coconut husk surface. The data were analyzed by Analysis of Variance (ANOVA) and Duncan test with α=5%.The research resultsshowed that concentration of CA and SMS are 1% and 2%, respectively and dipping time of 10 minutes can prevents browning and wrinkling ofyoung coconut husk surface. This treatments can extend the shelf life for 4 days or 2 days longer than control.

ABSTRAK

Buah kelapa muda sat ini menjadi produk komersial, karena salah satu komponennya, yaitu air kelapa merupakan minuman elektrolit alami untuk kesegaran tubuh.Pengangkutan buah kelapa muda ke unit pemasaran membutuhkan tempat yang luas. Pengurangan sebagian sabut dapat memperkecil volume, sehingga mengurangi biaya transportasi, meningkatkan tampilan luar dan menghemat tempat apabila dilakukan pengepakandan penggudangan. Pengurangan sebagian sabut menyebabkankelapa cepat berubah warna menjadi coklatdan rentan terhadap infeksi cendawan, sehingga dilakukan tindakan pengawetan. Tujuan penelitian ini adalah mengetahui konsentrasi dan lama pencelupan dalam larutan antioksidan (natrium metabisulfit dan asam sitrat)terhadapkondisi fisik dan umur simpan kelapa muda tanpa sabut. Penelitian dilakukan pada bulan Oktober-Nopember 2015 di Laboratorium Pascapanen, Balai Penelitian Tanaman Palma, Manado. Kelapa yang digunakan adalah kelapa muda kultivar Genjah Salak dengan umur panen 8 bulan dan disimpan pada suhu ruang (±27 °C). Penelitian berbentuk faktorial dalam Rancangan Acak Lengkap (RAL) dengan 3 ulangan.Perlakuan yang diuji adalah konsentrasi asam sitrat (AS) dan natrium metabisulfit (NMS) yang terdiri dari 1, 2, dan 3%, serta waktu pencelupan selama 5, 10, dan 15 menit, selanjutnya diamati perubahan warna dan kekerutan. Satuan percobaan yang digunakan yaitu 3x3x3=27. Data dianalisis dengan sidik ragam ANOVA dan uji Duncan dengan taraf α=5%.Hasil penelitianmenunjukkan bahwa konsentrasi yang optimum mencegah pencoklatan dan kekerutan adalah AS 1%dan NMS 2% dengan pencelupan masing-masing selama 10 menit. Kelapa muda yang dicelup dengan NMS dan AS dengan umur simpan sampai 4 hari atau 2 hari lebih lama dibandingkan kontrol.


Keywords


Kelapa muda; pencoklatan; kekerutan; asam sitrat; natrium metabisulfit

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DOI: http://dx.doi.org/10.21082/bp.v17n2.2016.165-173

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