Perubahan Kekerasan, Kadar Pektin, dan Aktivitas Poligalakturonase Kulit Buah Manggis (Garcinia mangostana L) pada Penyimpanan

Abstract

Texture from fruits influenced by cell wall components, one of this is pectin. The purpose of this research was known alteration hardness, content pectin, calcium pectate and poligalacturonase activity of mangosteen perikarp during storage. Mangosteen divided into two groups, one group storage at room temperature and the others at 15ºC. Then fruits was analyzed its hardness with rheometer, content of pectin and calcium pectate with gravimetric method. Poligalcturonase activity analyzed by spectrophotometer in wavelength 530 nm. The hardness of mangosteen perikarp which storage at room temperature and 15ºC at day 20nd were 0.66 Kgf and 0.40 Kgf. The content of mangosteen perikarp pectin which storage at room temperature and 15ºC at day 20nd were 7.44% and 6.96%. The content of mangosteen perikarp calcium pectate which storage at room temperature and 15ºC at day 20nd were 1.69% and 1.48%. Poligalacturonase activity of mangosteen perikarp which storage at room temperature and 15ºC at day 20nd were 18.52 μmol/L/mnt and 19.01 μmol/L/mnt. The hardness of mangosteen perikarp had correlation very weak toward the content of pectin, calcium pectate, and polygalacturonase activity.