Pengaruh Pelilinan pada Ujung Buah Salak Pondoh Pascapanen dengan suhu yang berbeda terhadap Investasi Penyakit

Abstract

Salacca fruits (Salacca edulis R.) pondoh variety is one of the special horticultural product of Indonesia with relatively high productivity. This product become more popular for domestic and international consumers, so that will be one of the main tropical export of Indonesia. However, there are still many problems related with post harvest handling of salacca, especially fungus attack at the end-port of fruits that cause changes its smell, taste and texture, that will cause shorter their self life. From preliminary research was found that damage of the sample from traditional market was 16.17 %/day with shelf life until 6 days, whereas the sample from modern market had lower damage percentage (13.86 %/day) and could be remain good until day-7. Addressing these results, then continued by research, using samples that were treated by several consentrations of waxing, i.e. 8, 10, and 12% and without waxing as a control, then stored at 10°C and 20°C, respectively. The aim of this research was to investigate the effectiveness of bee wax emulsion on the growth of deaseas at the egde of Pondoh sallaca under various storage temperatures. The result showed that the storage at 10°C could decrease the respiration rate compared with at 20°C, and consentration at 8% produced the lowest rate of respiration (2.45 ml/kg.hour of O2, and 5.61 ml/kg/hour of CO2). From the organoleptic measurement, combination of 8% of wax concentration and temperature 10°C was accepted by panelists until day-30, where as control sample at temperature of 10°C were rejected by 23 days after storage. From the result of this research result, can be recommended that combination 8% of wax concentration and storage temperature 10°C was the best condition to prevent rotten of the edge of Pondoh salacca fruit.