Pengaruh Curing dan Coating pada Mutu Ubi Jalar Cilembu Selama Masa Penyimpanan

Khaerun Nisa, Yohannes Aris Purwanto, Emmy Darmawati, Evi Savitri Iriani

Abstract


ABSTRAK: Ubi jalar cilembu merupakan ubi jalar varietas unggul yang banyak diminati dan diekspor, namun dibutuhkan proses panjang serta waktu yang lama dalam proses ekspor. Misalnya diperlukan waktu 12-13 hari untuk ekspor ke Singapura dengan moda transportasi laut. Sehingga diperlukan penanganan pascapanen yang tepat utuk menjaga mutu ubi selama proses ekspor. Oleh karena itu, tujuan penelitian ini yaitu untuk mengetahui kondisi lingkungan curing dan konsentrasi emulsi coating lilin lebah terbaik untuk menjaga mutu ubi jalar cilembu selama masa penyimpanan. Penelitian ini dilakukan selama 7 hari untuk perlakuan curing dan coating. Curing dilakukan pada 3 kondisi lingkungan yang berbeda, yaitu suhu 30 oC dengan RH 90%, suhu 23 oC dengan RH 50%, dan suhu ruang. Sedangkan coating dilakukan dengan cara mencelupkannya pada 3 konsentrasi emulsi lilin lebah yang berbeda, yaitu konsentrasi 12%, konsentrasi 8%, dan konsentrasi 3%, lalu disimpan pada suhu ruang selama 7 hari. Hasil pengujian menunjukkan bahwa kondisi curing dan emulsi coating lilin lebah terbaik dalam menekan kerusakan fisik >25% dan pertunasan ubi cilembu selama penyimpanan yaitu pada suhu 30 oC dengan RH 90% dan coating lilin lebah 8%.

Kata kunci: curing, coating, mutu, penyimpanan, ubi jalar cilembu

ABSTRACT: Sweet potato cultivar (cv.) Cilembu is the the superior quality of sweet potato, which is high demand and exported, but it takes a long process and long time for export. For example need 12-13 days for export to Singapore using sea transportation. So, proper postharvest handling is needed to maintain the quality of sweet potato during the export process. Therefore, the purpose of this study is determining the best condition of curing and the best concentration of beeswax emulsion for sweet potato cv. Cilembu during storage period. This research was conducted for seven days. Curing was carried out in three different environmental conditions, they were temperature and RH, respectively, i.e.  30 oC, RH 90%; 23 oC, RH 50%; and room temperature. The coating were carried out by dipping in three different consentrations of beeswax emulsion, they were 12%, 8%, and 3%. The samples were then stored at room temperature for 7 days. The result showed that the best curing and coating emulsion of beeswax in reduce the level of physical damage >25% and the sprouting of sweet potato cv. Cilembu during storage were curing at 30 oC with 90% RH and coating with beeswax emulsion of 8%.

Keywords:  curing, coating, quality, storage, cilembu sweet potato


Keywords


curing, coating, mutu, penyimpanan ,ubi jalar cilembu

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DOI: http://dx.doi.org/10.32765/wartaihp.v37i2.6219

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