Uji Efektivitas Konsentrasi Minyak Atsiri dalam Edible Coating Berbasis Kitosan terhadap Kualitas Buah Tomat selama Penyimpanan

Abstract

Aktivitas respirasi terus berlangsung setelah tomat dipanen. Ketepatan penanganan pascapanen diperlukan guna menekan penurunan mutu serta memperpanjang umur simpan buah, salah satunya melalui teknologi edible coating. Penelitian ini bertujuan mengidentifikasi pengaruh minyak atsiri cengkeh dalam edible coating kitosan serta merekomendasikan konsentrasi paling optimum dalam mempertahankan kualitas tomat selama penyimpanan. Penelitian dilaksanakan di Laboratorium Pascapanen dan Biomassa, IPB dan Balai Besar Pengujian Standar Instrumen Pascapanen Pertanian, BRIN pada bulan Maret–Mei 2024. Penelitian menggunakan Rancangan Acak Kelompok satu faktor, yaitu konsentrasi minyak cengkeh pada taraf 0%, 1%, 2%, dan 3%. Setiap perlakuan terdiri dari 900 g tomat dengan 3 ulangan Larutan edible coating diaplikasikan melalui pencelupan selama 5 menit. Tomat disimpan di suhu ruang dan diamati hingga 20–29 hari untuk parameter intensitas kerusakan, susut bobot dan diameter, warna kulit, laju respirasi dan produksi etilen, kelunakan daging, vitamin C, padatan terlarut total, asam tertitrasi total, dan pH. Hasil penelitian menunjukkan edible coating kitosan yang diperkaya 1% minyak cengkeh lebih unggul dalam meningkatkan potensi masa simpan dan mempertahankan mutu tomat melalui penundaan terhadap puncak respirasi, degradasi warna hijau, serta peningkatan kelunakan dan keasaman. Minyak cengkeh konsentrasi >1% menimbulkan efek negatif pada tomat berupa percepatan kerusakan fisik, laju respirasi, dan produksi etilen sehingga mempersingkat masa simpan buah.

Respiration continues to occur after the tomatoes are harvested. Accurate post-harvest handling is needed to reduce quality degradation and extend the fruits’s shelf life, one of which is through edible coating technology. This research aims to identify the effect of clove essential oil in chitosan edible coating and recommend the most optimum concentration in maintaining the quality of tomatoes during storage. The research was carried out at the Postharvest and Biomass Laboratory, IPB and Balai Besar Pengujian Standar Instrumen Pascapanen Pertanian, BRIN in March–May 2024. The research used a one-factor Randomized Block Design, namely clove essential oil concentrations at the 0%, 1%, 2%, and 3% levels. Each treatment consists of 900 g of tomatoes with 3 repetitions. The edible coating solution is applied by immersion for 5 minutes. Tomatoes were stored at room temperature and observed for up to 20–29 days for the parameters of damage intensity, weight and diameter loss, skin color, respiration rate and ethylene production, flesh tenderness, vitamin C, total soluble solids, total titratable acidity, and pH. The results showed that chitosan edible coating enriched with 1% clove oil was superior in increasing the potential shelf life and maintaining the quality of tomatoes by delaying respiration peak, green color degradation, and increment of softness and acidity. Clove oil concentration of >1% causes negative effects on tomatoes by accelerating physical damage, respiration rate, and ethylene production, thereby shortening the fruit's shelf life.