Pengaruh Hydrocooling dan jenis Plastik Terhadap Mutu Jagung Manis (Zea mays L. Saccharata) Selama Penyimpanan Dingin

Ni Luh Putu Sarasulistian (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)
Ida Ayu Rina Pratiwi Pudja (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)
Yohanes Setiyo (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 10 No 1 (2022): April

Hydrocoolingis a simple way to quickly lower the temperature of food until the material temperature near the storage temperature. In addition, food packaging treatment can inhibit the rate of weight loss and product quality. This study used a completely randomized design (CRD) which consisted of two factors. The first factor wasthe immersion time in the hydrocoolingprocess (without soaking, 1 minute immersion, and 2 minutes of immersion (immersion water temperature 5oC ± 1)) and the second factor wasthe type of plastic (Polypropylene (PP) plastic type and High-DensityPolyethylene (HDPE) plastic). Each experimental unit was repeated 3 times and all experimental units were stored in a refrigerator with a temperature of 10oC ± 1. The parameters observed were a) moisture content, b) weight loss, c) material hardness, d) color, and e) cooling rate. Observations were made for 8 days with data retrieval intervals for 2 days. During cold storage sweet corn undergoes many physical changes. These changes began to appear on the 6th day. On the 6th day, sweet corn stored in cold storage experienced physical changes, namely wilting, wrinkling, starting to pale, and brownish color appeared at the tip to the base of the surface of the sweet corn. On the 8th day sweet corn experienced a 57decrease in weight loss and moisture content in the treatment without hydrocoolingand without packaging, while the hydrocoolingtreatment (1 minute and 2 minutes) and packed (with Polypropylene (PP) plastic and High-DensityPolyethylene plastic (HDPE) also experienced a decrease in water content and weight loss but still had a high average value of moisture content and weight loss. The result of the decrease in moisture content and weight loss affected the hardness of sweet corn, color, and cooling rate. The best treatment combination was obtained in thehydrocoolingtreatment for 2 minutes with Polypropylene (H2P1) packaging with a weight loss value of 0.33%, hardness 34.20 N / mm2, color L 50.00, a 16.69, b 51.81, water content 74.167%, and a cooling 2.3982 oC / 30 minutes.