Pengaruh BAP dan Pelapisan dengan Emulsi Minyak Sawit terhadap Kualitas Buah Manggis (Garcinia mangostana L.)

Abstract

Buah manggis memiliki nilai ekonomi tinggi, namun rentan mengalami penurunan kualitas yang menyebabkan umur simpan pendek dan tingginya food loss. Penelitian ini bertujuan menganalisis pengaruh BAP dan pelapisan dengan emulsi minyak sawit terhadap perubahan kualitas manggis selama penyimpanan suhu ruang. Penelitian dilaksanakan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, IPB University, pada Januari hingga Februari 2025 menggunakan rancangan kelompok lengkap teracak (RKLT) faktorial yaitu BAP (0 ppm, 20 ppm) dan emulsi minyak sawit (0%, 3%, 6%), masing-masing dengan empat ulangan. Berdasarkan hasil penelitian, kombinasi emulsi minyak sawit 6% dengan atau tanpa BAP 20 ppm secara nyata memiliki nilai a* perikarp paling tinggi pada 18 hingga 30 HSP. Perlakuan BAP secara tunggal tidak memberikan pengaruh nyata terhadap sebagian besar parameter, kecuali terhadap nilai nilai a* perikarp pada 21 HSP. Pelapisan dengan emulsi minyak sawit dapat mengurangi susut bobot, memperpanjang masa simpan 3–4 hari, menurunkan laju respirasi, menunda pelunakan perikarp pada awal penyimpanan, mempertahankan nilai a* perikarp dan sepal dalam jangka waktu tertentu, serta tidak memengaruhi kualitas internal buah. Namun, emulsi minyak sawit belum mampu menekan laju produksi etilen dan belum cukup efektif mencegah pengerasan perikarp. Secara umum, perlakuan emulsi minyak sawit 6% tanpa BAP 20 ppm memberikan hasil terbaik dibandingkan perlakuan lainnya.

Mangosteen fruits have high economic value, but are susceptible to quality deterioration which causes short shelf life and high food loss. This study aims to analyze the effect of BAP and coating with palm oil emulsion on changes in mangosteen quality during room temperature storage. The research was conducted at the Postharvest Laboratory, Department of Agronomy and Horticulture, IPB University, from January to February 2025 using a factorial completely randomized group design (RCBD), namely BAP (0 ppm, 20 ppm) and palm oil emulsion (0%, 3%, 6%), each with four replications. Based on the results, the combination of 6% palm oil emulsion with or without 20 ppm BAP significantly had the highest pericarp a* value at 18 to 30 days after treatment. The single BAP treatment did not significantly affect most of the parameters, except for the pericarp a* value at 21 days after treatment. Coating with palm oil emulsion can reduce weight loss, extend the shelf life by 3-4 days, reduce respiration rate, delay softening of the pericarp at the beginning of storage, maintain the a* value of the pericarp and sepals, and does not affect the internal quality of the fruit. However, palm oil emulsion was not able to suppress the rate of ethylene production and was not effective enough to prevent pericarp hardeing. In general, the 6% palm oil emulsion treatment without 20 ppm BAP gave the best results compared to the other treatments.