Pengaruh bahan dan metode edible coating terhadap umur simpan buah tomat (Solanum lycopersicum)

Rahmania Suprapti, Fika Puspa Arinda, Febi N. A. Fitria, Zainul Hasan, Ahmad Fauzi

Abstract


Penelitian ini bertujuan untuk mengetahui bahan dan metode Edible Coating terhadap umur simpan buah Tomat (Solanum lycopersicum). Penelitian merupakan penelitian Eksperimen dengan 2 faktor. Faktor pertama campuran bahan yang digunakan terdiri dari 3 taraf, yakni: Kontrol (gel lidah buaya dan lengkuas), alami (gel lidah buaya, lengkuas dan jeruk lemon), buatan (gel lidah buaya, lengkuas dan sitrun). Faktor kedua yakni metode Edible Coating yang digunakan terdiri dari 2 taraf, yaitu: Celup dan Semprot. Parameter yang diamati meliputi: umur simpan buah yang ditunjukkan dengan perubahan warna, tekstur dan bau buah. Analisis data menggunakan aplikasi SPSS versi 21.0 dengan menggunakan uji Kolmogorov-Smirnov sebagai uji Normalitas, menggunakan uji Levene’s Test sebagai uji Homogenitas dan menggunakan analisis Sidik ragam (two-way ANOVA) dilanjutkan dengan uji lanjut Duncan pada taraf 5%.  Hasil penelitian ini menunjukkan bahwa umur simpan buah tomat berbeda signifikan pada bahan edible coating (F hitung = 4,031; p-value = 0,036), namun tidak menunjukkan perbedaan signifikan pada faktor metode edible coating (F hitung = 0,940; p-value = 0,763) dan faktor interaksi (F hitung = 0,375; p-value = 0,693).  Uji Duncan menunjukkan bahwa pada metode Celup dengan bahan buatan menghasilkan umur simpan buah tomat yang tinggi yaitu sebesar 23.50 %.

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References


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Program Studi Pendidikan Biologi, FKIP, Universitas Muhammadiyah Malang, Terakreditasi A, Tersertifikasi Internasional AUN-QA