Penerapan Ozonated Fine Bubble Water untuk Mengurangi Browning dan Memperpanjang Masa Simpan Edamame (Glycine max (L.) Merr.).

Abstract

Edamame rentan mengalami penurunan mutu akibat aktivitas mikroorganisme, perubahan fisiologis, dan pencoklatan selama penyimpanan pascapanen. Penelitian ini bertujuan menganalisis pengaruh konsentrasi ozon dalam Ozonated Fine Bubble Water (OFBW), lama pencucian, dan suhu penyimpanan terhadap Total Plate Count (TPC), kekerasan, warna, Browning Index (BI), dan susut bobot edamame, serta menentukan kombinasi perlakuan paling efektif dalam mempertahankan mutunya. Penelitian menggunakan Rancangan Acak Lengkap faktorial tiga faktor, yaitu konsentrasi ozon (kontrol, 2 ppm, dan 3 ppm), lama pencucian (5 dan 10 menit), dan suhu penyimpanan (suhu ruang dan 10 °C), dengan dua ulangan selama 12 hari. Hasil penelitian menunjukkan bahwa kombinasi konsentrasi ozon dan lama pencucian berpengaruh nyata menurunkan TPC, dengan perlakuan 3 ppm selama 10 menit menghasilkan nilai TPC terendah sebesar 12000 CFU/g. Konsentrasi ozon, lama pencucian, dan suhu penyimpanan berpengaruh terhadap warna edamame, sedangkan Browning Index dipengaruhi oleh konsentrasi ozon dan lama pencucian. Perlakuan OFBW tidak berpengaruh nyata terhadap kekerasan, sedangkan suhu 10 °C lebih efektif mempertahankan warna dan bobot dibandingkan suhu ruang, serta lebih efektif mempertahankan kekerasan pada kelompok kontrol tanpa OFBW. Konsentrasi ozon 3 ppm dan lama pencucian 10 menit memberikan hasil paling konsisten dalam menekan TPC dan susut bobot serta mempertahankan warna dan menekan Browning Index, sedangkan penyimpanan pada suhu 10 °C turut berkontribusi mempertahankan mutu visual dan menekan susut bobot selama penyimpanan.

Edamame is susceptible to quality deterioration caused by microbial activity, physiological changes, and browning during postharvest storage. This study analyzed the effects of ozone concentration in Ozonated Fine Bubble Water (OFBW), washing duration, and storage temperature on Total Plate Count (TPC), firmness, color, Browning Index (BI), and weight loss of edamame, and determined the most effective treatment combination for maintaining quality during storage. A three-factor factorial Completely Randomized Design (CRD) was used, comprising ozone concentration (control, 2 ppm, and 3 ppm), washing duration (5 and 10 minutes), and storage temperature (room temperature and 10 °C), with two replications over 12 days. The combination of ozone concentration and washing duration significantly reduced TPC, with 3 ppm OFBW for 10 minutes yielding the lowest value of 12000 CFU/g. Ozone concentration, washing duration, and storage temperature affected edamame color, while Browning Index was influenced by ozone concentration and washing duration. OFBW treatment had no significant effect on firmness, whereas storage at 10 °C was more effective than room temperature in maintaining color and weight, and more effective in preserving firmness in the untreated control group. Ozone concentration of 3 ppm and washing duration of 10 minutes produced the most consistent results in reducing TPC and weight loss and in maintaining color while suppressing Browning Index, while storage at 10 °C further contributed to preserving visual quality and reducing weight loss during storage.