Studi Coating dengan Metode Semprot Berbasis Bahan Baku Pektin untuk Mempertahankan Kesegaran Buah Rambutan

Novia Nava, Emmy Darmawati, Nugraha Edhi Suyatma

Abstract


Abstract
Rambutan is still going on physiological processes after harvesting, that can cause diminishing fruit freshness and water loss. One of postharvest treatment that can help with physiological processes is by using coatings. The purpose of this study was to study the characteristics of films and droplets formed from various types and concentrations of solutions using the spray method. The type of pectin used was high methoxyl and low methoxyl citrus pectin with concentrations of 0.5% and 1%. Parameters test are droplet diameter, droplet density, film thickness and WVTR (Water Transmission Rate Transmission Rate). The results showed that the best pectin formulation using a low methoxyl orange pectin spray technique with a concentration of 1%. The resulting dropet size was 0.404±0.068 mm, droplet density 13.901-18.602, viscosity was 8.5875±0.043 mPas, film thickness was 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/day and
respiration rate was 6.63 ml O2 /kg-hour. The observations on the 14th day of rambutan coating reduced water content by 13.19% with a weight loss of 12.76%, L value of 11.00, Hue value of 29.50, chroma value of 26.94, TPT value between 22.10-24.37 0Brix and consumer acceptance is above the consumer acceptance limit for all sensory test observation variables.

Abstrak
Buah rambutan setelah dipanen tetap melangsungkan proses fisiologi yang dapat menyebabkan berkurangnya kesegan buah dan kehilangan air. Salah satu perlakuan pascapanen yang dapat menghalangi
proses fisiologi adalah dengan menggunakan coating. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik film dan droplet yang terbentuk dari berbagai jenis dan konsentrasi larutan pektin dengan
metode semprot. Jenis pektin yang digunakan adalah high metoxyl dan low metoxyl pektin jeruk dengan konsentrasi 0.5% and 1%. Parameter pengujian adalah diameter droplet, kerapatan droplet, ketebalan film
dan WVTR (Water Vapor Transmission Rate). Hasil penelitian menunjukkan bahwa formulasi larutan pektin terbaik dengan menggunakan teknik semprot adalah pektin jeruk low metoxyl dengan konsentrasi 1%. Ukuran dropet yang dihasilkan 0.404±0.068 mm, kerapatan 13.901-18.602 droplet, viskositas 8.5875±0.043 mPas, ketebalan film 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/hari dan laju respirasi 6.63 ml O2/kg-jam. Hasil pengamatan pada hari ke-14 rambutan coating mengalami penurunan kadar air sebesar 13.19% dengan susut bobot 12.76%, nilai L 11.00, nilai Hue 29.50, nilai chroma 26.94, nilai TPT antara 22.10-24.37 0Brix dan penerimaan konsumen berada pada atas batas penerimaan konsumen untuk seluruh variabel
pengamatan uji sensori.


Keywords


Coating, pectin, spray, rambutan

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