POTENSI DAN EFISIENSI SENYAWA HIDROKOLOID NABATI SEBAGAI BAHAN PENUNDA PEMATANGAN BUAH

Abstract

Fruits are perishable agricultural products. This is because after harvesting they continue to carry out respiration and metabolism. Respiration and transpiration is active during storage period, that reduce the quality of fruits. Coating technology is used to extend the shelf life and to preserve the freshness of fruits. We used hydrocolloid compounds, such as cincau and seaweed for coating. Hydrocolloid is a water-soluble polymer, which has the ability to thicken or form a thin gel. This study was aimed to analyze the potential of hydrocolloid gel from Stephania hernandifolia and Eucheuma sp. for delaying fruit ripening. The ripening parameter used were shrinkage of weight, skin color, hardness, sugar content and total acid. The research was conducted in March and July 2012, at the Laboratory of Plant Physiology, FSM Diponegoro University Semarang. The fruit used was tomatoes. The study was designed using completely randomized design (CRD) with a single factor of hydrocolloid concentrations. The concentration of gel cincau S. hernandifolia ware 2,5%, 5%, 7,5%, whereas concentration of Euchema sp. were 1,5%, 2%, 2,5%. Each treatment had three replications. The data obtained were analyzed using ANOVA and Duncan. Result showed that coating of tomato with both gel have a potential effect in delaying of fruit ripening. Gel from Euchema is more effective to S. hernandifolia.