Perlakuan Air Panas diikuti Pencelupan dalam Larutan CaCl2 untuk Mempertahankan Kualitas Buah Belimbing Manis (Averrhoa Carambola L.) - Khoirul Mukhtarom; Sutrisno -; Rokhani Hasbullah (Jurnal Keteknikan Pertanian, 2016)
AbstractHot water treatment (HWT) followed by CaCl2 solution immersion was well performed to evaluate its effect on the quality of star fruit (Averrhoa carambola L.). The star fruit was dipped in hot water at the temperature 42±0.2OC for 5 and 10 minutes, then dipped in the 1 and 3% CaCl2 solution and stored at 10OC for 27 days. The control was conducted by storing star fruits directly without HWT and CaCl2 solution immersion at the same temperature. The parameter observed in this work were calcium content of the sample, which was measured at the beginning of storage after treatment, microbial total counted at 0, 12, and 24 days of storage, as well as weight loss and browning index were measured every three days during storage. The result evidenced that the HWT were able to suppress the growth of microbes and maintainedfruit color during storage, whereas the application of CaCl2 increased calcium content in star fruit, but it caused fruit damage which increased the number of microbial total and weight loss also decreased of firmness so that the shelf life of fruit shorter.AbstrakPerlakuan air panas (hot water treatment (HWT)) diikuti dengan pencelupan dalam larutan CaCl2 telah dikaji untuk melihat pengaruhnya terhadap mutu buah belimbing manis. Buah belimbing dicelup dalam air panas pada suhu 42±0.2OC selama 5 menit dan 10 menit, kemudian dicelup dalam larutan CaCl2 1% dan 3%) dan disimpan pada suhu 10OC selama 27 hari. Sebagai control, buah belimbing tidak diberi perlakuandan disimpan pada suhu yang sama. Parameter yang diamati meliputi kandungan kalsium diukur pada awal penyimpanan setelah perlakuan, total mikroba diukur pada hari penyimpanan ke-0, 12, dan 24, serta susut bobot dan browning index yang diukur setiap tiga hari selama penyimpanan. Hasil penelitian menunjukkan bahwa HWT mampu menekan pertumbuhan mikroba dan mempertahankan warna buah selama penyimpanan, sedangkan aplikasi CaCl2 meningkatkan kandungan kalsium dalam buah belimbing,akan tetapi menyebabkan buah mengalami kerusakan yang berdampak pada meningkatnya total mikroba dan susut bobot serta menurunnya kekerasan sehingga memperpendek umur simpan buah.