Rizkyah, Dini
Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

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Aplikasi Asap Cair dan Gel Lidah Buaya (Aloe Vera L.) Untuk Memperpanjang Masa Simpan Buah Pepaya Budijanto, Slamet; Sujiprihati, Sriani; Rizkyah, Dini; Prabawati, Sulusi
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n1.2011.11-18

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penggunaan anti fungi asap cair dan pelapisan gel lidah buaya dalam memperpanjang masa simpan buah pepaya. Penelitian dilakukan dengan rnenggunakan Rancangan Kelornpok Lengkap Teracak (RKLT) dua faktor. Faktor pertama perlakuan perendaman asap cair dan faktor kedua perlakuan pelapisan gel lidah buaya. Hasil penelitian perlakuan asap cair dapat menekan laju respirasi sedangkan perlakuan lainnya tidak dapat menghambat laju respirasi. Semua perlakuan tidak menurunkan susut bobot, dan padatan total terlarut (PTT). Perlakuan yang diberikan dapat memperpanjang masa simpan selama dua sampai tiga hari, dan dapat memperlambat pelunakan buah pepaya. Perlakuan asap cair, pelapisan gel lidah buaya dan kombinasi asap cair dan pelapisan gel lidah buaya sangat berpengaruh pada kesukaan panelis dalam menilai penampilan, aroma, rasa, tekstur dan warna daging buah pepaya. Buah pepaya yang diberi perlakuan pelapisan gel lidah buaya mempunyai mutu sensori yang lebih baik. . Liquid Smoke and Aloe vera Gel Application for Extending Shelf Life of PapayaThe aim of this research was to study the effect of liquid smoke and Aloe vera gel in extending shelf life of papaya fruit. This study used Randomized Complete Block Design (RCBD) with two factors. The first factor was liquid smoke. The second factor was of coating (C). comprising: without coating (Co) and with coating using Aloe vera gel (Cl). The result showed that liquid smoke treatment could suppressed the respiration rate significantly that the others could not. All of treatment did not influence to fruit weight loss and total solute solid. However, these treatments significantly extended self life for two to three days and delayed fruit softening. Moreover, the sensory analysis revealed that liquid smoke treatment resulted in significant fruit performance Improvement, and Aloe vera gel treatment significantly enhanced fruit flavor, smell, texture and color. Consumers preferred papaya fruit with Aloe vera gel coated treatment.