Pengaruh Konsentrasi Oksigen dan Karbondioksida Dalam Kemasan Terhadap Daya Simpan Buah Mangga Gedong

Dwi Amiarsi

Abstract


ABSTRAK. Pengembangan buah di Indonesia termasuk yang di prioritaskan, namun kesegaran buah tidak dapat bertahan lama. Untuk memperpanjang ketahanan simpannya perlu diberi perlakuan dengan konsentrasi oksigen dan karbondioksida dalam kemasan. Penelitian dilaksanakan dari bulan Juni sampai bulan November 2007. Penelitian ini bertujuan untuk mendapatkan suhu penyimpanan dengan komposisi gas O2 dan CO2 yang tepat dalam pengemasan agar dapat mempertahankan mutu dan memperpanjang daya simpan buah mangga Gedong. Buah mangga dikemas dalam kantong plastik PE tebal 0,04 mm. Perlakuan komposisi gas yang dicoba terdiri dari 5,0% O2 + 5,0-5,8% CO2; 2,5% O2 + 5,0-5,8% CO2; 1,0% O2 + 5,0-5,8% CO2; Udara normal (21,0% O2 + 0,03% CO2), dan Udara terbuka serta suhu penyimpanan adalah 15oC dan 27-30oC. Penelitian disusun dengan Rancangan Acak Lengkap dalam pola Faktorial dengan tiga ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan konsentrasi gas 5,0% O2 + 5,0-5,8% CO2 pada penyimpanan suhu 15oC setelah 21 hari penyimpanan memberikan mutu terbaik dengan kandungan Padatan Total Terlarut 11,56oBrix, pH 4,09, vitamin C 29,44 mg/100g, dan kadar air 87,20% serta persentase busuk buah 13,47%. Penerapan teknik hasil penelitian ini dapat menguntungkan pengguna karena waktu untuk distribusi diperpanjang.


ABSTRACT. The effect of gas composition of oxygen and carbon dioxide in the packages on Gedong mango fruit self life. In Indonesia the development of fruit is priority. The self life of mango fruits is short. For prolonging the self life of mango fruits necessary to three gas compositions of oxygen and carbon dioxide treatment followed in the packages. The experiment was conducted from June to November 2007. The aim of the study was to determine both of the proper initial gas composition (CO2:O2) at the best storage temperature for conservation and extention of storage life. The mango fruits were packed in polyethylene bags (0.04 mm) and various initial compositions of O2 and CO2 with two levels of storage temperature. The gas compositions were 5,0% O2 + 5,0-5,8% CO2; 2,5% O2 + 5,0-5,8% CO2; 1,0% O2 + 5,0-5,8% CO2; Normal air (21,0% O2 + 0,03% CO2), and Untreated, and the storage temperature at 15oC and 27-30oC. This experiments was arranged in factorial and Completely Randomized Design with three replications. The results showed that either application of initial gas concentration were 5,0% O2 + 5,0-5,8% CO2 at 15oC after 21 day storage was able to maintain the best quality mango fruit days with total soluble solid 11,56oBrix, pH 4,09, ascorbic acid content of 29,44 mg/100g, moisture content 87,20%, rotten 13,47%. Applying this resulting technique will benefit to user due to lengthen of the distribution time

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Keywords


Kata kunci: Buah Mangga, Penyimpanan, Atmosfir termodifikasi, Ketahanan simpan, Kualitas.

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DOI: http://dx.doi.org/10.21082/jhort.v22n2.2012.p197-204

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