Pelapisan Jambu Kristal (Psidium guajava L.) dengan Emulsi Berbahan Virgin Coconut Oil (VCO) Untuk Memperpanjang Umur Simpan

Abstract

Jambu kristal (Psidium guajava L.) merupakan buah tropis yang berpeluang tinggi di pasaran serta memiliki kadar gizi yang cukup tinggi dan disukai oleh masyarakat. Edible coating merupakan perkembangan teknologi yang digunakan untuk menjaga kualitas buah pada suhu ruang sekaligus memperpanjang umur simpannya. Penelitian ini bertujuan menguji pengaruh konsentrasi minyak kelapa dalam edible coating terhadap umur simpan dan sifat fisik dan kimia jambu kristal. Penelitian dilaksanakan di Laboratorium Pascapanen dan Biomassa, Departemen Agronomi dan Hortikultura, IPB University pada Desember 2025 hingga Januari 2026, menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) faktor tunggal, yaitu konsentrasi minyak kelapa (0%, 1.5%, 3.0% dn 4.5%) masing-masing dengan 3 ulangan. Hasil penelitian menunjukkan perlakuan emulsi minyak kelapa hanya berpengaruh nyata terhadap warna kulit buah 6 HSP dan mampu menekan susut bobot pada 3 HSP, serta belum mampu dalam menekan laju respirasi dan laju produksi etilen jambu kristal. Perlakuan tidak berpengaruh nyata terhadap kekerasan dan kualitas internal buah.

Crystal guava is a tropical fruit with high market potential, high nutritional value, and is widely favored by the community. Edible coating is a technological development used to maintain fruit quality at room temperature while extending its shelf life. This study aimed to evaluate the effect of coconut oil concentration in edible coating on the shelf life and physical and chemical characteristics of crystal guava. The research was conducted at the Postharvest and Biomass Laboratory, Department of Agronomy and Horticulture, IPB University, from January to February 2025, using a single-factor Randomized Complete Block Design (RCBD), namely coconut oil concentrations (0%, 1.5%, 3.0% dn 4.5%) with three replications each. The results showed that coconut oil emulsion treatment just significantly affected fruit peel color at 6 days after storage and was able to reduce weight loss at 3 days after storage, but was not yet effective in reducing the respiration rate and ethylene production of crystal guava. In contrast, the treatment had no significant effect on fruit firmness and internal quality.