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All Journal Jurnal Hortikultura Indonesia (JHI) Jurnal Rekayasa Pangan dan Pertanian
Ismed Suhaidi
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Agriculture, Biological Sciences & Forestry Engineering

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Pengaruh Penyimpanan dengan Atmosfer Terkendali terhadap Mutu Buah Rambutan ‘Binjai’ Elisa Julianti; , Ridwansyah; Era Yusraini; Ismed Suhaidi
Jurnal Hortikultura Indonesia Vol. 4 No. 2 (2013): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.108 KB) | DOI: 10.29244/jhi.4.2.63-69

Abstract

ABSTRACTThe objective of the research was to determine optimum O2  and CO2 concentration for rambutan Binjai storage at 10 0C. Changes in quality, weight loss, moisture content, total soluble solid, total sugar, titratable acidity, vitamin C, red value of skin color, hardness and sensory characteristics in rambutan var.Binjai fruits held for 20 days at 10 0C in air or controlled atmosphere (1-3% O2 2-4% CO2; 1-3% O2 5- 7% CO2;1-3% O2  8-10% CO2,;4-6% O22-4% CO2;  4-6% O2  5-7% CO2; and 4-6% O2  8-10% CO2) were evaluated. Various atmosphere had significantly different effects on weight lost, total sugar, total souble solid, titrata ble acidity, red value of color, hardness and sensory value (taste, color,  and flavor) of rambutan ‘ Binjai’   fruits  in  10 0C of storage. The  best  quality  of  rambutan  ‘Binjai’   fruits   was  found  at controlled atmosphere of 4-6% O2 : 2- 4% CO2  for up to 20 days of storage at 100C.Key  words :  carbon dioxide, controlled atmosphere storage, oxygen, rambutan ‘Binjai’,ABSTRAKPenelitian ini bertujuan mendapatkan konsentrasi optimum O2 dan CO2 untuk penyimpanan rambutan „Binjai‟.  Perubahan  mutu buah  rambutan  „Binjai‟ yang  disimpan  dengan  sistem  atmosfer terkendali ( controlled  atmosphere storage)  pada  suhu  10 0C  selama  20 hari  dievaluasi.   Kondisi  atmosfer ruang penyimpanan terdiri dari 7 taraf perlakuan yaitu: 1-3% O2 2-4% CO2,; 1-3% O2 5-7% CO2; 1-3% O2 8- 10% CO2; 4-6% O2 2-4% CO2;  4-6% O2 5- 7% CO2; 4-6% O2 8-10% CO2 dan penyimpanan pada udara normal sebagai kontrol. Pengamatan dilakukan setiap 5 hari sekali selama 20 hari terhadap perubahan mutu buah rambutan meliputi susut berat, kadar air, total padatan terlarut, total gula, total asam tertitrasi, vitamin C, nilai warna merah dari kulit buah (nilai a dengan chromameter), kekerasan buah dan karakteristik sensori. Hasil penelitian menunjukkan kondisi atmosfer ruang penyimpanan yang dapat mempertahankan mutu buah rambutan „Binjai‟ selama 20 hari adalah 4-6% O2;  2- 4% CO2  pada suhu 10 0C.Kata kunci: karbon dioksida, oksigen, penyimpanan  atmosfer terkendali, rambutan „Binjai‟
Effect of Ripening Stimulant Types on Barangan Banana (Musa paradisiaca Ali Murtadha; Elisa Julianti; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.588 KB)

Abstract

The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
Co-Authors , Ridwansyah Ali Murtadha Elisa Julianti Era Yusraini