Pengaruh Pelapis Lilin Lebah terhadap Perubahan Mutu Selada (Lactusa sativa) Terolah Minimal Selama Penyimpanan

Abstract

Minimally processing in lettuce could accelerate senescense. Hence, the research objectives are to know the effect of beeswax emulsion coating on the quality of minimally-processed-lettuce and determine the best storage condition. The research design used Completely Random Design while the first factor was beeswax concentration: 0, 1, 3, and 5 %, second factor is temperature with level 3-4 °C dan 7-9 °C and third factor was storage days: 3, 7, 10, and 14th. The result showed that the beeswax concentration affects significantly (P<0.05) on the drop weight and damage rate, but there is no interaction between both of them. Ascorbat acid in temperature II sigfinicantly is less than temperature I while acid total tend to be stabil in 3 % concentration beeswax coating. In sensory evaluation, lettuce with 5 % beeswax concentration and 7-9oC temperature almost have the highest score among the other lettuces, but is not significantly different to 3 % beeswax concentration in the same temperature for some parametres. Inconclusion, to maintain the quality of minimally-processed-lettuce, it could be use 3 % beeswax coating with 7-9°C storage temperature and RH 85%.