Pengaruh Pelapisan Jeruk Siam Garut (Citrus reticulata Blanco) dengan Emulsi Minyak Sawit terhadap Daya Simpan dan Kualitas Buah

Abstract

ABSTRAK NABIILAH SYIFA MUTHIA IKHSAN. Pengaruh Pelapisan Jeruk Siam Garut (Citrus reticulata Blanco) dengan Emulsi Minyak Sawit terhadap Daya Simpan dan Kualitas buah. Dibimbing oleh DARDA EFENDI dan DEWI SUKMA

Jeruk siam Garut (Citrus reticulata Blanco) merupakan komoditas hortikultura unggulan yang banyak dibudidayakan di Indonesia. Namun, tantangan pascapanen seperti penurunan mutu visual dan kehilangan hasil akibat respirasi serta transpirasi masih menjadi hambatan. Pelapisan menggunakan emulsi minyak sawit berpotensi memperlambat laju kehilangan air dan menjaga tampilan visual buah selama penyimpanan. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi emulsi minyak sawit terhadap daya simpan dan kualitas visual buah jeruk siam Garut. Penelitian dilaksanakan pada Agustus–Oktober 2024 di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, IPB. Penelitian dirancang menggunakan lima taraf konsentrasi emulsi (0%, 1%, 3%, 5%, dan 7%) dalam Rancangan Acak Kelompok dengan lima ulangan. Parameter yang diamati meliputi Citrus Color Index, kilap, keriput, susut bobot, kekerasan, padatan terlarut total (PTT), total asam tertitrasi (TAT), vitamin C, tingkat kerusakan buah, dan buah busuk. Hasil menunjukkan bahwa emulsi minyak sawit tidak berpengaruh nyata terhadap kekerasan buah, padatan terlarut total (PTT), total asam tertitrasi (TAT), dan vitamin C, namun berpengaruh terhadap atribut visual seperti kilap, warna, dan keriput. Konsentrasi minyak sawit 3% dan 7% menunjukkan efektivitas terbaik dalam mempertahankan penampilan buah jeruk siam Garut selama 15 HSP. Pelapisan emulsi minyak sawit berpotensi diaplikasikan untuk mempertahankan tampilan jeruk siam Garut.

ABSTRACT

NABIILAH SYIFA MUTHIA IKHSAN. The Effect of Coating Garut Oranges (Citrus reticulata Blanco) with Palm Oil Emulsion on the Shelf Life and Quality of the Fruit. Supervised by DARDA EFENDI dan DEWI SUKMA

Mandarins (Citrus reticulata Blanco) is a prominent horticultural commodity in Indonesia with high postharvest loss risks due to respiration and transpiration. Maintaining visual quality during storage is essential to support its market value and consumer acceptance. Coating treatment using palm oil emulsion is a potential method to reduce water loss and preserve fruit appearance. This study aimed to determine the effect of palm oil emulsion coating concentration on shelf life and quality of garut mandarin. The experiment was conducted from August to October 2024 at the Postharvest Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University. Five concentrations of palm oil emulsion (0%, 1%, 3%, 5%, and 7%) were applied under a Randomized Complete Block Design with five replications and sixteen sample each. Observed parameters included Citrus Color Index, peel glossiness, wrinkling, weight loss, firmness, total soluble solids, titratable acidity, vitamin C, damage incidence, and fruit rot percentage. Results showed that palm oil emulsion had no significant effect on firmness, total soluble solids, titratable acidity, and vitamin C but significantly influenced visual traits such as glossiness, color, and wrinkling. Palm oil concentrations of 3% and 7% were the most effective in preserving the visual quality of garut mandarin during 15 days. Palm oil emulsion coating is a promising approach to maintain fruit appearance.