Pengaruh precooling dan Suhu Penyimpanan Terhadap Mutu dan Daya Simpan Kemangi (Ocimum basilicum L.)

Abstract

Kemangi (Ocimum basilicum L.), sayuran daun aromatik bernilai ekonomi yang kaya senyawa bioaktif, sangat mudah rusak pascapanen akibat memar, sobek, pertumbuhan mikroba, dan degradasi cepat, menyebabkan umur simpan yang singkat. Penelitian ini bertujuan mengkaji dan menentukan kombinasi perlakuan precooling dan suhu penyimpanan optimal untuk mempertahankan mutu dan memperpanjang daya simpan kemangi. Tahap penelitian meliputi persiapan sampel, perlakuan precooling perendaman 10 menit (hydrocooling dan hydro-icing cooling), pengemasan, penyimpanan, serta pengamatan selama 6 hari. Sampel disimpan pada tiga suhu: 7 °C, 15 °C dan suhu ruang. Parameter mutu yang diamati mencakup susut bobot, laju respirasi (konsumsi O2 dan produksi CO2), kadar air, uji organoleptik (warna, kesegaran/tekstur, aroma dan kelayakan konsumsi) dan parameter warna instrumental (L, a dan b). Hasil menunjukkan bahwa perlakuan precooling dengan air biasa dikombinasikan dengan penyimpanan pada suhu 15 °C (P2S2) merupakan kombinasi terbaik. Kombinasi ini secara konsisten meminimalkan laju susut bobot 2,18%, mempertahankan kadar air tinggi 88,32%, menjaga laju respirasi tetap rendah dan terkontrol, memastikan stabilitas warna superior (nilai L*, Chroma, dan Hue optimal), serta mendapatkan penerimaan panelis tertinggi (skor rata-rata > 4 pada skala 1-6 untuk semua atribut organoleptik pada hari ke-3). Ini menegaskan pentingnya pendinginan cepat diikuti kontrol suhu tepat pada 15 °C untuk mutu optimal kemangi pascapanen.

Basil (Ocimum basilicum L.), an economically valuable aromatic leafy vegetable rich in bioactive compounds, faces significant postharvest challenges like bruising, microbial growth, and rapid quality degradation, resulting in a short shelf life. This study aimed to identify the optimal combination of precooling and storage temperature to preserve basil quality and extend its marketability. The research protocol involved meticulous sample preparation, followed by 10-minute immersion precooling treatments (hydrocooling or hydro-icing). Subsequently, samples were packaged and stored for six days under three distinct temperature conditions: 7 °C, 15 °C, and room temperature. Various quality parameters were meticulously assessed, including weight loss, respiration rate (O2 consumption and CO2 production), moisture content, and a comprehensive organoleptic evaluation (color, freshness/texture, aroma, and overall consumer acceptability). Instrumental color parameters (L*, a and b) were also analyzed. Results definitively show that hydrocooling (P2) coupled with 15 °C storage (S2) provides the most effective treatment (P2S2). This combination consistently minimized weight loss 2,18%, maintained high moisture content 88,32%, achieved low and controlled respiration rates, ensured superior color stability (optimal L*, Chroma, and Hue values), and garnered the highest panelist acceptance (average scores exceeding 4 on a 1-6 scale for all organoleptic attributes by day 3). This highlights the critical role of prompt cooling followed by precise temperature control at 15 °C for optimal postharvest basil quality.