PENCAHAYAAN LIGHT EMITTING DIODES (LED) MEMPERTAHANKAN KUALITAS DAN MENINGKATKAN UMUR SIMPAN BUAH RAMBUTAN (Nephelium lappaceum L.)

Abstract

Kerugian pascapanen buah-buahan masih tinggi, terutama pada rambutan (Nephelium lappaceum L.) yang mudah rusak akibat dehidrasi dan oksidasi pada perikarp. Umur simpan rambutan yang pendek pada suhu ruang juga membatasi distribusi dan daya saing ekspor. Teknologi Light emitting diode (LED) menjadi alternatif penanganan pascapanen yang potensial karena hemat energi, tidak meninggalkan residu kimia, serta mampu mempertahankan mutu buah melalui pengaruhnya terhadap respons fisiologis dan pertahanan alami buah selama penyimpanan. Penelitian ini dilaksanakan pada Februari-Agustus 2025 di IPB University dan BRIN Serpong untuk mengevaluasi pengaruh berbagai warna cahaya LED terhadap mutu rambutan selama penyimpanan. Penelitian ini menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) dengan lima perlakuan, yaitu LED merah (panjang gelombang 630 nm), LED biru (465 nm), LED hijau (525 nm), LED putih dengan spektrum emisi 400–700 nm dan panjang gelombang puncak 539 nm, serta kontrol tanpa penyinaran LED. Setiap perlakuan diberikan pada intensitas cahaya sekitar 10 W m?² dan diulang sebanyak empat kali. Hasil menunjukkan bahwa perlakuan pencahayaan LED biru efektif mempertahankan mutu buah rambutan varietas Lebak Bulus selama penyimpanan dengan memperpanjang umur simpan 2 hari lebih lama dibandingkan kontrol berdasarkan parameter susut bobot dan warna kulit, serta mempertahankan kualitas internal buah hingga 6-8 hari. Perlakuan LED biru mampu menekan susut bobot buah secara nyata dibandingkan kontrol (2,89% vs 15,10%), menjaga kestabilan warna kulit, memperlambat laju respirasi dan produksi etilen, mempertahankan nilai PTT, serta kandungan sukrosa, glukosa, dan fruktosa pada kadar yang lebih tinggi dibandingkan kontrol, memperlambat penurunan kadar asam tertitrasi total dan vitamin C. LED biru (465 nm) menunjukkan efektivitas terbaik dalam mempertahankan kualitas dan memperpanjang daya simpan buah rambutan dari beberapa spektrum LED yang diujikan.

Postharvest losses of fruits remain high, particularly in rambutan (Nephelium lappaceum L.), which is highly susceptible to damage caused by dehydration and pericarp oxidation. The short shelf life of rambutan at room temperature also limits its distribution and export competitiveness. Light emitting diode (LED) technology is a potential postharvest treatment alternative due to its energy efficiency, lack of chemical residues, and its ability to maintain fruit quality through its influence on physiological responses and the fruit’s natural defense mechanisms during storage. This study was conducted from February to August 2025 at IPB University and BRIN Serpong to evaluate the effects of different LED light colors on rambutan quality during storage. The experiment was arranged in a Randomized Complete Block Design (RCBD) consisting of five treatments: red LED (630 nm), blue LED (465 nm), green LED (525 nm), white LED with a broad emission spectrum of 400–700 nm and a peak emission wavelength of 539 nm, and a control without LED illumination. All LED treatments were applied at a light intensity of approximately 10 W m?², with four replications. The results showed that blue LED light treatment was effective in maintaining the quality of 'Lebak Bulus' rambutan fruit during storage by extending its shelf life by 2 days compared with the control, based on weight loss and peel color parameters, while preserving the internal quality of the fruit for up to 6–8 days. Blue LED treatment significantly reduced fruit weight loss compared with the control (2.89% vs. 15.10%), maintained peel color stability, slowed the respiration rate and ethylene production, preserved total soluble solids (TSS), and maintained higher sucrose, glucose, and fructose contents than the control. In addition, blue LED treatment delayed the decline in titratable acidity (TA) and vitamin C content. Blue LED (465 nm) showed the best effectiveness in maintaining quality and extending the shelf life of rambutan fruit among the LED spectra evaluated.