Pengaruh Suhu Simpan dan Konsentrasi Methyl Salicylate terhadap Kualitas Buah Kecapi (Sandoricum koetjape)

Abstract

Kecapi (Sandoricum koetjape) merupakan buah lokal yang kini sudah jarang ditemui oleh masyarakat. Buah kecapi mempunyai banyak khasiat dan kandungan yang sangat penting bagi tubuh manusia berupa antioksidan seperti beta karoten dan substansi bioaktif flavonoid yang berperan sebagai antioksidatif serta antikarsinogenik. Dilakukannya penelitian ini mempunyai tujuan untuk mengetahui suhu simpan dan pengaplikasian methyl salicylate terhadap kualitas buah kecapi. Penelitian ini menggunakan sampel buah kecapi yang telah di sortir berdasarkan kualitas fisik yang baik. Pengamatan yang dilakukan yaitu karakteristik morfologi berupa diameter buah, panjang buah, skala warna, bobot buah total, kulit buah, biji, aril, edible portion, kelunakan buah, dan susut bobot, serta karakteristik fitokimia berupa padatan terlarut total (PTT) dan asam tertitrasi total (ATT). Pada pengamatan kimia buah yaitu padatan terlarut total (PTT) disetiap minggu pengamatan mengalami kenaikan, namun pada pengamatan asam tertitrasi total (ATT) mengalami penurunan disetiap pengamatan mengalami penurunan hasil.

Kata kunci: fitokimia, kecapi, methyl salicylate, morfologi, Sandoricum koetjape

Kecapi (Sandoricum koetjape) is a local fruit that is now rarely found by the community. However, kecapi fruit has many properties and ingredients important for the human body in the form of antioxidants such as beta carotene and flavonoid bioactive substances that act as antioxidants and anticarcinogens. This research aims to determine the storage temperature and application of methyl salicylate on the quality of kecapi fruit. The obeservations made morphological characteristics in the form of diameter of fruit, length of fruit, color scale, total wight of fruit, rind of fruit, seed of fruit, arile, edible portion, fruit softness, and weight loss, as well as phytochemical characteristics in the form of total dissolved solid (TDS), total titrated acid (TTA). The results showed that the physical and chemical observation of kecapi fruit difference. In the observation of fruit chemistry, the total dissolved solids (TDS) increased each week, but on the observation the total titrated acid (TTA) decreased in each observation, the yield decreased.

Keywords: kecapi, methyl salicylate, morphological, phytochemical, Sandoricum koetjape