Aplikasi Coating Pati Jagung dan Lengkuas Merah untuk Memperpanjang Daya Simpan Bunga Krisan (Chrysanthemum morifolium)

Abstract

Krisan (Chrysanthemum morifolium) memiliki nilai ekonomis yang tinggi. Namun, krisan segar mudah rusak dan umur simpannya pendek. Respirasi yang tinggi dan mikroorganisme merupakan penyebab utama penurunan kualitas bunga krisan setelah panen. Mikroorganisme berupa jamur Puccinia horiana penyebab penyakit karat putih pada daun akan terbawa pada saat bunga dipanen dan disimpan untuk distribusi. Pati jagung sebagai bahan edible coating yang dikombinasikan dengan ekstrak lengkuas merah yang mengandung fenol diharapkan mampu menahan laju respirasi dan menghambat perkembangan mikroorganisme. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan edible coating berbahan pati jagung dan lengkuas merah terhadap kualitas bunga krisan selama umur simpan serta menentukan konsentrasi pati jagung dan ekstrak lengkuas merah yang terbaik. Konsentrasi yang dipilih untuk membuat larutan coating berdasarkan diameter dan kerapatan droplet serta viskositas larutan. Konsentrasi larutan coating pati jagung 2% terpilih menjadi konsentrasi larutan terbaik untuk coating. Pada proses pengaplikasian, kombinasi larutan coating yang digunakan adalah pati jagung 2% dan ekstrak lengkuas merah 1% dan 2% serta jumlah semprotan sebanyak 1 kali dan 2 kali semprot. Hasil penelitian menunjukkan bahwa formulasi L2S2 merupakan perlakuan terbaik yang mampu mempertahankan kadar air pada 86,02%, susut bobot 19,00%, nilai L 34,50o, nilai ohue 347,04o pada hari ke-7 penyimpanan dengan penilaian panelis pada skor 3,25 (dari 0-5) berdasarkan kesegaran, warna, dan aroma serta hasil analisa total plate count (TPC) sebesar 6,67 x 103 cfu/ml dengan ambang batas Standar Nasional Indonesia (SNI) yaitu 103 cfu/ml dibandingkan dengan perlakuan tanpa coating (kontrol) yang bertahan selama 3 hari.

Chrysanthemum (Chrysanthemum morifolium) has high economic value. However, fresh chrysanthemums are perishable and have a short shelf life. High respiration and microorganisms are the main causes of the decline in the quality of chrysanthemums after harvest. Microorganisms in the form of the fungus Puccinia horiana that causes white rust disease on leaves will be brought in when the flowers are harvested and stored for distribution. Corn starch as an edible coating material combined with red galangal extract containing phenol is expected to be able to restrain the rate of respiration and inhibit the development of microorganisms. This study aims to analyze the effect of using edible coating made from corn starch and red galangal on the quality of chrysanthemum flowers during shelf life and to determine the best concentration of corn starch and red galangal extract. the concentration chosen to make the coating solutions are based on the diameter and density of the droplet as well as the viscosity of the solution. The concentration of 2% corn starch coating solution was chosen to be the best solution concentration for coating. In the application process, the combination of coating solution used was 2% corn starch and 1% and 2% red galangal extract and the number of sprays was 1 and 2 times. The results showed that the L2S2 formulation was the best treatment which was able to maintain water content at 86.02%, weight loss at 19.00%, L value at 34.50o, ohue value at 347.04o on the 7th day of storage with panelist assessment at a score of 3.25 (from 0-5) based on freshness, color, and aroma as well as the results of total plate count (TPC) analysis of 6.67 x 103 cfu/ml with the Indonesian National Standard (SNI) threshold of 103 cfu/ml compared to the treatment without coating (control) received panelists until the third day.