Rekayasa Proses Conditioning untuk Peningkatan Mutu Vanili (Vanilla planifolia)

Abstract

Indonesia merupakan negara penghasil vanili terbesar kedua di dunia setelah Madagaskar, dengan produksi mencapai 7.166ton pada periode 2020–2023. Meski produksinya tinggi, nilai ekspor vanili Indonesia menurun signifikan, dari 395,21ton (USD 22,99 juta) pada 2022 menjadi 173ton (USD 15,16 juta) pada 2023. Penurunan ini diduga dipengaruhi oleh mutu produk, terutama kadar vanilin yang sering kali rendah (< 1,5%) dan aroma yang kurang tajam. Penelitian ini bertujuan untuk merekayasa proses conditioning melalui kombinasi jenis kemasan, suhu, dan lama penyimpanan untuk mengkaji pengaruhnya terhadap mutu fisik, kimia, dan mikrobiologi vanili, serta menentukan kombinasi perlakuan terbaik dalam menghasilkan mutu vanili yang memenuhi standar mutu SNI dan standar mutu FAO. Polong vanili berasal dari Bulukumba, Sulawesi Selatan, berumur panen 9 bulan dengan panjang minimal 15 cm. Sampel vanili melalui empat tahap curing (pelayuan, pemeraman, pengeringan, dan conditioning) sebelum diuji kadar air, abu, vanilin, warna, dan total mikroba (TPC). Percobaan menggunakan Rancangan Acak Lengkap (RAL) tiga faktor dengan tiga ulangan, yaitu jenis kemasan (wax paper, plastik HDPE), suhu conditioning (25 °C, 30 °C, 35 °C), dan lama conditioning (1, 1,5, 2 bulan). Analisis data dilakukan dengan sidik ragam (ANOVA) dan Uji Duncan menggunakan SPSS 29. Hasil penelitian menunjukkan bahwa kadar air dipengaruhi signifikan oleh interaksi ketiga faktor, dengan kemasan HDPE lebih efektif mempertahankan kelembaban dan memenuhi standar FAO dan SNI, terutama pada suhu 30–35 °C. Kadar abu tidak berbeda nyata antar perlakuan, sementara kadar vanilin tertinggi (4,19%) diperoleh pada perlakuan HDPE, 35 °C, 1,5 bulan (A1B2C2), yang menunjukkan titik optimum aktivitas enzim ß-glukosidase. Warna polong secara keseluruhan sesuai standar SNI, meskipun suhu tinggi dan kemasan wax paper mempercepat pencokelatan enzimatik dan non-enzimatik, sedangkan HDPE menjaga stabilitas warna. Uji organoleptik menunjukkan warna terbaik pada perlakuan suhu 35 °C dengan wax paper, sedangkan aroma tidak berpengaruh signifikan antar perlakuan namun cenderung meningkat pada awal conditioning. Total mikroba pada semua perlakuan belum memenuhi standar FAO. Suhu tinggi menurunkan TPC pada wax paper, sementara HDPE cenderung meningkatkan kelembaban yang memicu pertumbuhan mikroba. Secara keseluruhan, kombinasi HDPE pada suhu 30–35 °C selama 1,5 bulan dinilai optimal untuk mempertahankan mutu fisik dan kimia vanili, yang disertai dengan proses pengendalian mikroba agar dapat memenuhi standar FAO.

Indonesia is the world's second-largest vanilla producer after Madagascar, with production reaching 7,166 tons in 2020–2023. Despite high production, the value of Indonesian vanilla exports declined significantly, from 395.21 tons (USD 22.99 million) in 2022 to 173 tons (USD 15.16 million) in 2023. Low product quality, particularly the frequent vanillin content of less than 1.5% and the weak aroma, is thought to have caused this decline. This study aimed to optimize the conditioning process by combining packaging type, temperature, and storage duration to assess their effects on the physical, chemical, and microbiological quality of vanilla, and to determine the best treatment combination to produce vanilla quality that meets SNI and FAO standards. The vanilla pods were sourced from Bulukumba, South Sulawesi, harvested at 9 months old, and at least 15 cm long. Vanilla samples underwent four curing stages (withering, ripening, drying, and conditioning) before being tested for moisture, ash, vanillin, color, and total microbial count (TPC). The experiment used a completely randomized design (CRD) with three replications, namely packaging type (wax paper, HDPE plastic), conditioning temperature (25 °C, 30 °C, 35 °C), and conditioning duration (1, 1.5, and 2 months). Data were analyzed using ANOVA and Duncan's test using SPSS 29. The results showed that the interaction of these three factors significantly influenced moisture content. HDPE packaging is more effective in retaining moisture and meeting FAO and SNI standards, especially at 30–35 °C. Ash content did not differ significantly between treatments. In contrast, the highest vanillin content (4,19%) was obtained in the HDPE treatment at 35 °C for 1.5 months (A1B2C2), indicating the optimum point for ß-glucosidase enzyme activity. Overall, pod color met SNI standards, although high temperatures and wax paper packaging accelerated enzymatic and non-enzymatic browning, while HDPE maintained color stability. Organoleptic tests showed the best color in the 35 °C treatment with wax paper, while aroma did not differ significantly between treatments but tended to increase at the beginning of conditioning. Total microbial counts in all treatments did not meet FAO standards. High temperatures decreased the TPC in wax paper, while HDPE tended to increase humidity, which stimulated microbial growth. Overall, the combination of HDPE at a temperature of 30–35 °C for 1.5 months is considered optimal for maintaining the physical and chemical quality of vanilla, accompanied by a microbial control process to meet FAO standards.