Use of Various Types of Chitosan as Edible Coating to Maintain Physical Quality of Tomatoes (Solanum lycopersicon L.) During Storage at Two Different Temperatures
DOI:
10.29303/jbt.v23i2.5550Published:
2023-08-21Downloads
Abstract
Increasing tomato production requires special handling to increase longer shelf life by applying chitosan and modifying storage temperatures. Chitosan is a chitin derivative whose function is similar to wax compounds so that it is able to inhibit metabolic activity. Storage temperature of 10°C can extend shelf life and maintain the physical quality of tomatoes. This study aims to determine the effect of chitosan administration, the effect of storage temperature, and the effect of the combination of chitosan and storage temperature on the physical quality of tomatoes. This study used a Factorial Complete Randomized Design, the first factor was tomatoes without chitosan coating (K0), and tomatoes with chitosan coating (K1) = shrimp shell, (K2) = crab shell, (K3) = fish scales using the same concentration of 6%. The second factor is storage temperature (T1) = room temperature (26-32°C) and (T2) = temperature 10°C. The changes observed are shrinkage in weight, color, texture, aroma, taste based on organoleptic test (hedonic test). Data analysis using ANOVA at 5% level and BNJ follow-up test at 5% level. The results showed that the use of crab chitosan (K2) had an effect on weight loss (0.42%). Storage temperature of 10°C (T2) affects weight loss (5.04%). The best treatment combination for weight loss (0.07%) and color (7.40) was crab chitosan and temperature of 10°C (K2T2), while the best treatment combination for texture (7.56), aroma (7.08), and taste (7.16) was fish scales and temperature of 10°C (K3T2). In general, the best treatment is chitosan fish scales and a temperature of 10°C (K3T2).
Keywords:
Chitosan, tomatoes, temperature.References
Adriel, H., Putra, R., Setiawan, A. W., Pertanian, F., Universitas, B., & Wacana, K. S. (2021). Mempertahankan Kualitas Buah Tomat Ceri (Solanum Lycopersicum Var. Cerasiforme) dengan Penggunaan Kitosan di Penyimpanan Suhu Ruang. Agroland: Jurnal Ilmu-Ilmu Pertanian, 28(1), 101–108. DOI: https://doi.org/10.22487/AGROLANDNASIONAL.V28I1.709
Asrafil, L., & Daniel, D. (2023). Perbandingan Hasil Edible Coating Berbasis Kitosan, Pektin, Pati, Dan Karagenanterhadap Mutu Dan Lama Penyimpanan Buah Tomat (Solanum lycopersicum L.). In Prosiding Seminar Nasional Kimia, 1(2), 31–39. DOI: http://jurnal.kimia.fmipa.unmul.ac.id/index.php/prosiding/article/view/1249
Breemer, R., Picauly, P., & Hasan, N. (2017). Pengaruh edible coating berbahan dasar pati sagu tuni (Metroxylon rumphii) terhadap mutu buah tomat selama penyimpanan. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 14–20. DOI: https://doi.org/10.30598/JAGRITEKNO.2017.6.1.14
Fenny Melke Rumengan, I., Lengkong, E., Hein Luntungan, A., & Debbie Kandou, G. (2019). Pengawetan Alami Berbahan Dasar Sisik Ikan pada Buah Tomat Hasil Pertanian Kelompok Tani Wori. Jurnal Abadimas Adi Buana, 3(1), 1–8. DOI: https://doi.org/10.36456/abadimas.v3.i1.a1916
Kalsum, U., Sukma, D., & Susanto, S. (2020). Pengaruh kitosan terhadap kualitas dan daya simpan buah tomat (Solanum lycopersicum L.). Jurnal Pertanian Presisi (Journal of Precision Agriculture), 2(2), 67–76. DOI: https://doi.org/10.35760/JPP.2018.V2I2.2531
Marwina, R., Agustina, R., & Putra, B. S. (2016). Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan. Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 985–994. DOI: https://doi.org/10.17969/JIMFP.V1I1.1190
Novita, M., Rohaya, S., & Hasmarita, E. (2012). Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan. Jurnal Teknologi Dan Industri Pertanian Indonesia, 4(3). DOI: https://doi.org/10.17969/JTIPI.V4I3.736
Rizaty Ayu, M. (2022). Produksi Tomat Indonesia Capai 1,11 Juta Ton pada 2021. In Dataindonesia.Id (p. 1). URL: https://dataindonesia.id/sektor-riil/detail/produksi-tomat-indonesia-capai-111-juta-ton-pada-2021
Sulistyowati, A., Sedyadi, E., & Prabawati, S. Y. (2019). Pengaruh penambahan ekstrak jahe (Zingiber officinale) sebagai antioksidan pada edible film pati ganyong (Canna edulis) dan lidah buaya (Aloe vera. L) terhadap masa simpan buah tomat (Lycopersicum esculentum). Analit: Analytical and Environmental Chemistry, 4(1), 1–12. DOI: https://doi.org/10.23960/AEC.V4I1.2019.P1-12
Trisnawati, E., Andesti, D., & Saleh, A. (2013). Pembuatan kitosan dari limbah cangkang kepiting sebagai bahan pengawet buah duku dengan variasi lama pengawetan. Jurnal Teknik Kimia, 19(2), 17–26.
Wayan, N., Dewi, P., & Ayu, I. (2021). Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dan Ekstrak Jahe pada Buah Tomat (Lycopersicum esculentum Mill). Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(1), 56–65. DOI: https://doi.org/10.24843/JBETA.2021.V09.I01.P06
Wulandari, D., & Ambarwati, E. (2022). Laju Respirasi Buah Tomat ( Lycopersicon esculentum Mill.) yang Dilapisi dengan Kitosan Selama Penyimpanan. Vegetalika, 11(2), 135–150. DOI: https://doi.org/10.22146/VEG.53561
Yolanda, N., Khamidah, N., & Rizali, A. (2021). Teknologi Edible Coating Menggunakan Lilin Lebah (Beeswax) Dan Kitosan Terhadap Mutu Buah Jambu Kristal (Psidium guajava L. VAR. KRISTAL). Agroekotek View, 4(2), 114–124. URL: https://ppjp.ulm.ac.id/journals/index.php/agv/article/view/2848
Yuniastri, R., Ismawati, I., Atkhiyah, V. M., & Faqih, K. Al. (2020). Karakteristik Kerusakan Fisik dan Kimia Buah Tomat. Journal of Food Technology and Agroindustry, 2(1), 1–8. DOI: https://doi.org/10.24929/JFTA.V2I1.954
License
Copyright (c) 2023 Novia Asri Nasution, M. Idris
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
