Pengaruh Tingkat Kematangan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisik Buah Lemon Lokal (Citrus X Limon) Pada Kondisi Penyimpanan Dingin

Ferlando Jubelito Simanungkalit, Hotman Manurung

Abstract


Abstrak. Penelitian ini bertujuan untuk mempelajari pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik mutu fisik buah lemon lokal (Citrus x limon) pada kondisi penyimpanan dingin. Kondisi penyimpanan dingin ditujukan untuk mensimulasikan kondisi penyimpanan buah lemon lokal di supermarket/swalayan di Kota Medan. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah tingkat kematangan: hijau (H), hijau-kuning (HK) dan kuning (K). Faktor kedua adalah lama penyimpanan (hari): 0, 2, 4, 6, 8, 10 dan 12 hari. Parameter yang dianalisis terdiri dari: susut bobot, susut ukuran dan kekerasan. Hasil penelitian menunjukkan bahwa tingkat kematangan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 8,9388% - 10,6499%, susut ukuran buah (membujur) 3,16 mm 4,94 mm dan kekerasan 4,65 5,53 kg/cm2. Lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 0,0000% - 17,0168%; susut ukuran buah (membujur) 0,00 mm -7,19 mm; susut ukuran buah (melintang) 0,00 mm - 4,08 mm. Interaksi tingkat kematangan dan lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap kekerasan buah.The Effect Of Maturity Level And Storage Duration On The Physical Quality Of Local Lemon (Citrus X Limon) Under Cold Storage ConditionsAbstract.This study aims to study the effect of maturity level and storage duration on the physical quality characteristics of local lemon fruit (Citrus x limon) under cold storage conditions. Cold storage conditions are intended to simulate the storage conditions of local lemon fruit in supermarkets in Medan City. This study was conducted experimentally using a completely randomized factorial design. The first factor is the ripeness level: green (H), green-yellow (HK) and yellow (K). The second factor is the storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The parameters analyzed consisted of: weight loss, size loss and hardness. The results showed that the ripeness level of local lemon fruit (Citrus x limon) had a significantly different effect on weight loss ranging from 8.9388% - 10.6499%, fruit size loss (longitudinal) 3.16 mm - 4.94 mm and hardness 4.65 - 5.53 kg / cm2. The storage period of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 0.0000% - 17.0168%; fruit size loss (longitudinal) 0.00 mm -7.19 mm; fruit size loss (transverse) 0.00 mm - 4.08 mm. The interaction between the level of ripeness and the storage period of local lemons (Citrus x limon) had a significantly different effect on fruit hardness.

Keywords


lama penyimpanan, lemon lokal, mutu fisik, tingkat kematangan, penyimpanan dingin.

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References


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DOI: https://doi.org/10.17969/rtp.v18i1.40985

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