Mempertahankan Mutu Pisang Cavendish Melalui Aplikasi Edible Coating Kitosan Menggunakan Metode Celup dan Semprot
Maintaining the Quality of Cavendish Bananas through the Application of Chitosan Edible Coating Using the Dip and Spray Methods
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Date
2022Author
Ulya, Putri Rutbata
Nurheni, Sri Palupi
Pramuhadi, Gatot
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Penerapan teknologi pascapanen seperti edible coating diperlukan dalam
memperpanjang umur simpan pisang. Kitosan merupakan bahan edible coating
yang dapat melapisi permukaan kulit buah dengan baik sehingga menghambat
respirasi dan memperpanjang umur simpannya. Jenis metode pelapisan menjadi
faktor yang penting dalam aplikasi edible coating. Penelitian ini bertujuan
mengevaluasi susut bobot, rasio bobot daging terhadap kulit, kekerasan, pH,
padatan terlarut total, konversi pati menjadi gula, warna kulit, dan keparahan
penyakit buah pisang cavendish yang dilapisi coating kitosan (1,25 %) dengan
metode celup dan semprot. Penyimpanan pisang dilakukan pada suhu ruang (26 ±
2oC) dengan RH 80±5% selama 11 hari. Sprayer gendong bermotor digunakan
untuk menyemprotkan larutan coating. Uji kinerja alat sprayer dilakukan untuk
mengevaluasi efektivitasnya. Hasil uji menunjukkan tekanan semprot sebesar (4 ±
0,00) kgf/cm2, tinggi penyemprotan sebesar (58,5 ± 0,71) cm, diameter droplet
sebesar (78,50 ± 12,02) μm, dan kerapatan droplet sebesar (733,5 ± 20,51)
droplet/cm2. Pelapisan kitosan berpengaruh signifikan terhadap rasio bobot
daging:kulit, kekerasan, padatan terlarut total, pH, nilai a* warna, dan keparahan
penyakit buah pisang. Pisang coating metode semprot tidak mengalami
kemunculan bintik coklat selama penyimpanan dan memiliki nilai keparahan
penyakit terendah pada hari ke-11 penyimpanan yaitu sebesar 3,33 ± 0,00 dibanding
metode celup sebesar 4,17 ± 0,71 dan tanpa pelapis sebesar 5,00 ± 0,00.
Penghambatan susut bobot hanya terjadi pada pisang coating metode semprot,
dengan nilai susut bobot pada hari ke-11 penyimpanan sebesar (14,51 ± 0,28)%,
dibanding metode celup sebesar (15,32 ± 0,64)%, dan tanpa pelapis sebesar (15,25
± 0,26)%. Pisang coating metode semprot memiliki nilai kekerasan pada hari ke-5
penyimpanan sebesar (29,11 ± 0,25) mm/50g/50dtk, lebih rendah dibanding metode
celup sebesar (34,81 ± 0,43) mm/50g/50dtk, dan tanpa pelapis sebesar (37,58 ±0 ,01)
mm/50g/50dtk. Pisang tanpa pelapis telah mengalami konversi pati seluruhnya
pada hari ke-5 penyimpanan, sedangkan pati pisang coating metode semprot
terkonversi sebesar 45%, lebih rendah dibanding metode celup sebesar >65%. Hal
ini menunjukkan metode semprot menghasilkan sebaran larutan kitosan lebih
merata dan mampu mempertahankan mutu buah pisang dibanding metode celup. Applying postharvest technology such as edible coating is needed to extend
the shelf life of bananas. Chitosan is an edible coating material that has an excellent
ability to coat the surface of fruit so that it inhibits respiration and extends its shelf
life. The coating method is an essential factor in the application of edible coating.
This study aims to evaluate the weight loss, pulp-to-peel ratio, firmness, pH, total
soluble solids, starch-to-sugar conversion, peel color, and disease severity of
cavendish bananas coated with chitosan solution (1.25 %) using the dip and spray
method. A knapsack power sprayer was used to spray the coating solution. The
sprayer performance test was carried out to evaluate its effectiveness. The result of
the tests shows spray pressure (4 ± 0.00) kgf/cm2, spray height (58.5 ± 0.71) cm,
droplet diameter (78.50 ± 12.02) μm, and droplet density (733.5 ± 20.51)
droplet/cm2. Chitosan coating significantly affects the pulp:peel ratio, firmness,
total soluble solids, pH, a* color value, and disease severity of bananas. Spray
coated bananas do not experience the appearance of brown spots during storage and
have the lowest disease severity value on the 11th day of storage which is 3.33 ±
0.00 compared to the dip coated of 4.17 ± 0.71 and uncoated 5.00 ± 0.00. Inhibition
of weight loss only occurs in spray coated bananas, with a weight loss value on the
11th day of storage (14.51 ± 0.28)%, compared to the dip coated of (15.32 ± 0.64)%,
and uncoated of (15.25 ± 0.26)%. Spray coated bananas have the value of firmness
on the 5th day of storage (29.11 ± 0.25) mm/50g/50s, lower than the dip coated of
(34.81 ± 0.43) mm/50g/50s, and uncoated of (37.58 ± 0.01) mm/50g/50s. Uncoated
bananas have experienced a complete conversion of starch on the 5th day of storage,
while the spray coated is converted by 45%, lower than the dip coated of >65%.
The results show the spray method produces an even distribution of coating and can
maintain the quality of bananas compared to the dip method.