Pengaruh Penggunaan Berbagai Jenis Edible Coating terhadap Umur Simpan dan Kualitas Buah Strawberry di Berastagi

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh aplikasi edible coating berbasis pati singkong dan chitasil terhadap susut bobot, umur simpan, dan perubahan fisik buah Strawberry (Fragaria sp.) selama penyimpanan dingin. Penelitian dilaksanakan pada bulan Januari hingga Maret 2024 di Laboratorium Universitas Sumatera Utara. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) non-faktorial dengan tiga perlakuan, yaitu P₀ (tanpa perlakuan/kontrol), P₁ (chitasil 5%), dan P₂ (pati singkong 5%), masing-masing dengan sembilan ulangan. Parameter yang diamati meliputi susut bobot, umur simpan, serta perubahan bentuk dan tekstur buah. Hasil penelitian menunjukkan bahwa perlakuan edible coating memberikan pengaruh nyata terhadap daya simpan buah Strawberry. Perlakuan pati singkong 5% (P₂) menghasilkan nilai susut bobot paling rendah (0,00%), umur simpan terpanjang (4,56 hari), dan tampilan fisik terbaik selama penyimpanan 10 hari pada suhu 5°C. Lapisan pati singkong mampu membentuk barrier semipermeabel yang menghambat difusi gas dan uap air, sehingga laju respirasi dan transpirasi buah dapat ditekan. Dengan demikian, penggunaan edible coating berbasis pati singkong 5% efektif dalam memperpanjang umur simpan dan mempertahankan mutu buah Strawberry selama penyimpanan dingin. This study aimed to determine the effect of cassava starch- and Chitasil-based edible coatings on weight loss, shelf life, and physical changes of strawberry (Fragaria sp.) fruits during cold storage. The experiment was conducted from January to March 2024 at the Laboratory of the University of Sumatera Utara, using a Completely Randomized Design (CRD) with three treatments: P₀ (control, without coating), P₁ (Chitasil 5%), and P₂ (cassava starch 5%), each replicated nine times. The observed parameters included weight loss, shelf life, and changes in shape and texture. The results showed that the edible coating treatments significantly affected the postharvest quality of strawberries. The cassava starch 5% treatment (P₂) resulted in the lowest weight loss (0.00%), the longest shelf life (4.56 days), and the best physical appearance during 10 days of storage at 5°C. The cassava starch coating formed a semipermeable barrier that reduced gas and moisture diffusion, thereby suppressing respiration and transpiration rates. Thus, the 5% cassava starch-based edible coating was proven effective in extending the shelf life and maintaining the quality of strawberries during cold storage.