PENGARUH KONSENTRASI LILIN LEBAH DAN JENIS BAHAN PENGEMAS TERHADAP DAYA SIMPAN PADA BUAH MANGGA (Mangifera indica)

Abstract

 Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi lilin lebah dan jenis bahan pengemas terhadap daya simpan buah mangga. Metode penelitian ini menggunakan Rancangan Acak Kelompok Pola Faktorial 4x3 dengan 2 faktor dan 3 ulangan dengan total 36 unit percobaan dan pengamatan dilakukan 3 hari sekali. Faktor I yaitu konsentrasi lilin lebah (2%, 4%, 6%). Faktor II yaitu Jenis Bahan (Foam Net, Plastik Wrap dan Kertas Koran).  Adapun parameter yang diukur yaitu susut bobot, kadar air, uji kadar gula, uji kadar vitamin C, pengukuran warna terhadap warna L (Kecerahan), warna a (Hijau), dan warna b (Kuning), dan Organoleptik terhadap warna luar, warna dalam, tekstur, aroma, rasa serta penerimaan keseluruhan. Hasil Penelitian menunjukkan bahwa konsentrasi lilin lebah berpengaruh sangat nyata pada organoleptik warna luar, berpengaruh nyata pada kadar gula, organoleptik warna dalam, tekstur dan rasa, serta berpengaruh tidak nyata pada susut bobot, kadar air, kadar vitamin C, warna L (kecerahan), warna a (merah), warna b (kuning), organoleptik terhadap aroma dan penerimaan keseluruhan. Hasil yang terbaik dijumpai pada tanpa kontrol (K₀). Hasil Penelitian menunjukkan bahwa jenis bahan berpengaruh  nyata pada kadar gula, serta berpengaruh tidak nyata pada susut bobot, kadar air, kadar vitamin C, warna L (kecerahan), warna a (hijau), warna b (kuning), organoleptic pada warna luar, warna dalam, tekstur, aroma, rasa dan penerimaan keseluruhan. Hasil yang terbaik dijumpai pada jenis bahan kertas koran (P₃). Terdapat interaksi yang nyata antara  konsentrasi lilin lebah dengan jenis bahan pada parameter susut bobot, kadar air, kadar gula, kadar vitamin C, warna L (kecerahan), warna a (hijau), warna b (kuning), organoleptik pada warna luar, warna dalam, tekstur, aroma, rasa dan penerimaan keseluruhan. 

The Effect of Beeswax concentrations and Types of Packaging on Mango Fruit Storability

The purpose of this study was to find out the effect of beeswax concentration and type of packing material on the shelf life of mangoes. This research method uses a Randomized Design of 4x3 Factorial Pattern Groups with 2 factors and 3 repeats with a total of 36 units of experiments and observations are carried out every 3 days. Factor I is the concentration of beeswax (2%, 4%, 6%). Factor II is the Type of Material (Foam Net, Plastic Wrap and Newspaper).  The parameters measured are weight shrinkage, water content, sugar level test, vitamin C level test, color measurement of color against color L (Brightness), color a (Green), and color b (Yellow), and Organoleptics against outer color, inner color, texture, aroma, taste and overall reception. The results showed that the concentration of beeswax had a very real effect on organoleptics of outer color, a noticeable effect on sugar levels, organoleptics of inner color, texture and taste, and an unreal effect on weight shrinking, moisture content, vitamin C levels, L color (brightness), color a (red), color b (yellow), organoleptics on aroma and overall acceptance. The best results are found in no control (K0). The results showed that the type of material had a noticeable effect on sugar levels, as well as an unreal effect on weight shrinkage, water content, vitamin C levels, L color (brightness), color a (green), color b (yellow), organoleptic on the outer color, inner color, texture, aroma, taste and overall reception. The best results are found in the type of newspaper material (P3). There is a noticeable interaction between the concentration of beeswax and the type of material in the parameters of weight shrinkage, water content, sugar content, vitamin C levels, L color (brightness), color a (green), color b (yellow), organoleptic on the outer color, inner color, texture, aroma, taste and overall reception.