Pengaruh Hydrocooling dan Jenis Kemasan Terhadap Kualitas Mentimun (Curcumis sativus L) Selama Penyimpanan
DOI:
https://doi.org/10.56630/jago.v3i1.284Abstrak
Mentimun (Curcumis sativus L) sangat mudah terjadinya kemunduran mutu pascapanen akibat adanya proses respirasi dan transpirasi yang mengakibat kehilangan air dan kelayuan. Upaya yang dapat dilakukan untuk mempertahankan mutu adalah dengan melakukan hydrocooling dan melakukan pengemas pada mentimun. Oleh sebab itu penelitian ini dilakukan untuk mengetahui pengaruh hydrocooling dan pengaruh jenis kemasan terhadap mutu mentimun khususnya kadar air, kandungan total padatan terlarut, susut bobot dan tekstur selama penyimpanan. Penelitian dilakukan dengan metode RAL Faktorial dimana terdiri atas 2 faktor perlakuan. Faktor pertama merupakan variasi suhu hydrocooling (H) dimana H0= hydrocooling suhu 30C; H2= hydrocooling suhu 60C dan H3= hydrocooling suhu 90C. Faktor kedua merupakan jenis kemasan (K) yang terdiri atas K1= kemasan PP; K2= Kemasan LDPE, K3= Kemasan PET. Mentimun yang telah dikemas kemudian disimpan pada 10 0C untuk diamati perubahan mutunya selama penyimpanan. Â Kombinasi perlakuan yang baik dalam mempertahankan kadar air dan menekan susut bobot mentimun selama penyimpanan adalah perlakuan hydrocooling 30C kemasan LDPE (H1K2), hydrocooling 60C kemasan PP (H2K1), hydrocooling 90C kemasan LDPE dan PET (H3K2, H3K3) sedangkan perlakuan hydrocooling 60C kemasan PP (H3K1) mampu menekan susut bobot dan hydrocooling 60C LDPE dan (H2K2) mampu mempertahankan kandungan air produk selama penyimpanan.Kata Kunci : Susut bobot, Kadar Air, TPT, Tekstur
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