Aplikasi Edible Coating Berbahan Pati Jagung dan Lengkuas Merah untuk Mempertahankan Mutu Ubi Jalar Cilembu
Abstract
Komoditas ubi jalar cilembu banyak diminati oleh konsumen domestik
maupun mancanegara karena mengandung karbohidrat dan kalori yang cukup
tinggi, serta rasa manis seperti madu yang menjadi ciri ubi jalar cilembu. Namun,
karena umur simpan singkat dan kualitas hasil panen yang rendah, ubi jalar
cilembu memerlukan penanganan pascapanen yang tepat. Edible coating
merupakan cara efektif mempertahankan kualitas ubi jalar cilembu, karena
berfungsi sebagai pelindung produk yang aman dikonsumsi dan dapat
memperlambat transpirasi serta respirasi ubi jalar cilembu. Tujuan penelitian ini
yaitu mengatahui pengaruh penggunaan edible coating dengan kombinasi pati
jagung dan ekstrak lengkuas merah terhadap kualitas ubi jalar cilembu selama
masa simpan. Prosedur penelitian meliputi persiapan sampel, pembuatan larutan
edible coating, pengaplikasian edible coating, dan pengamatan selama 30 hari
masa simpan. Larutan edible coating terbuat dari kombinasi pati jagung 2% serta
lengkuas merah 1%, 3%, dan 5%. Pengaplikasian edible coating dilakukan
menggunakan metode pencelupan sebanyak satu kali selama satu menit. Edible
coating P1L3 merupakan perlakuan paling efektif untuk menjaga kualitas mutu
dan memperpanjang masa simpan ubi jalar cilembu dengan meminimalisir susut
bobot 8.91%, kadar air 66.02%, kekerasan 7.49 kgf, total padatan terlarut
17.3oBrix, dan spot coklat 12.33%. The cilembu sweet potatoes commodity is in great demand by domestic and
foreign consumers because it contains fairly high carbohydrates and calories, as
well as a sweet taste like honey which is a characteristic of cilembu sweet
potatoes. However, due to the short shelf life and low yield quality, cilembu sweet
potatoes require proper postharvest handling. Edible coating is an effective way to
maintain the quality of cilembu sweet potatoes, because it functions as a protector
of products that are safe for consumption and can slow down the transpiration and
respiration of cilembu sweet potatoes.The purpose of this study is to determine the
effect of edible coating with a combination of corn starch and red galangal extract
on the quality of cilembu sweet potatoes during the shelf life. The research
procedure includes sample preparation, making edible coating solution, applying
edible coating, and observation for 30 days of shelf life. Edible coating solution is
made from a combination of 2% corn starch and 1%, 3%, and 5% red galangal.
The application of edible coating is carried out using the dipping methode once
for one minute. Edible coating P1L3 is the most effective treatment to maintain
quality and extend shelf life cilembu sweet potatoes by minimize weight loss
8.91%, moisture content 66.02%, hardness 7.49 kgf, total dissolved solids
17.3oBrix, and brown spots 12.33%.