Electronic Theses and Dissertation

. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kombinasi edible coating gliserol dan gel lidah buaya, dengan lama penyimpanan serta interaksi antara dua faktor tersebut terhadap kualitas dan masa simpan buah pisang. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih Jurusan Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh dimulai dari 05 Februari sampai 05 Maret 2022. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 4 x 4 dengan 3 ulangan. Faktor pertama yaitu konsentrasi kombinasi gliserol dan gel lidah buaya yang terdiri dari 4 taraf (kontrol, 5%, 7%, 9%), faktor kedua yaitu lama penyimpanan terdiri dari 4 taraf (3 hari, 6 hari, 9 hari, 12 hari). Parameter yang diamati yaitu susut bobot, kadar air, kadar vitamin c, pengukuran warna L, warna a, warna b, uji organoleptik terhadap warna luar, warna dalam, tekstur, aroma dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa konsentrasi kombinasi edible coating gliserol dan gel lidah buaya berpengaruh sangat nyata terhadap susut bobot, warna L (kecerahan), warna a (merah), warna b (kuning), organoleptik pada atribut warna luar, warna dalam, tekstur, aroma, penerimaan keseluruhan, berpengaruh nyata terhadap kadar vitamin C namun berpengaruh tidak nyata terhadap kadar air. Kualitas pisang terbaik terdapat pada konsentrasi kombinasi edible coating gliserol + gel lidah buaya konsentrasi 7%. Lama penyimpanan berpengaruh sangat nyata terhadap susut bobot, kadar vitamin c, warna L (kecerahan), warna a (merah), warna b (kuning), organoleptik pada atribut warna luar, warna dalam, tekstur, aroma dan penerimaan keseluruhan. Masa simpan terbaik terdapat pada lama penyimpanan 3 hari. Terdapat interaksi yang sangat nyata antara edible coating konsentrasi kombinasi gliserol dan gel lidah buaya dengan lama penyimpanan terhadap warna a (merah) konsentrasi 9% dengan lama penyimpanan 3 hari, organoleptik warna dalam konsentrasi 7% dengan lama penyimpanan 3 hari, organoleptik tekstur konsentrasi 7% dengan lama penyimpanan 3 hari dan terdapat interaksi yang nyata terhadap susut bobot konsentrasi 5% dengan lama penyimpanan 3 hari, kadar vitamin C konsentrasi 9% dengan lama penyimpanan 9 hari serta organoleptik warna luar konsentrasi 7% dengan lama penyimpanan 3 hari.
Kata Kunci : Konsentrasi, Gliserol, Gel Lidah Buaya

The purpose of this study was to determine the effect of the concentration of edible coating glycerol and aloe vera gel and the effect of storage time on the quality of bananas and to determine whether or not there was an interaction between the concentration of edible coating glycerol and aloe vera gel and storage time on the quality of bananas. This research was conducted at the Seed Science and Technology Laboratory, Agrotechnology Faculty, Syiah Kuala University, Darussalam, Banda Aceh, starting from 05 February 2022 to 05 March 2022. This study used an experimental method with a factorial randomized block design (RAK) 4 x 4 with 3 replications. The first factor studied was the concentration of glycerol and aloe vera gel which consisted of 4 levels (control, 5%, 7%, 9%), the second factor was shelf life consisting of 4 levels (3 days, 6 days, 9 days, 12 days). Parameters observed were weight loss, moisture content, vitamin c content, measurement of color L, color a, color b, organoleptic test on outer color, inner color, texture, aroma and overall acceptance. The results showed that the concentration of edible coating glycerol and aloe vera gel had a very significant effect on weight loss, color L (brightness), color a (red), color b (yellow), organoleptic attributes of outer color, inner color, texture, aroma, acceptance. Overall, it had a significant effect on vitamin C levels and had no significant effect on water content. The best banana quality was found in the treatment of edible coating glycerol + aloe vera gel with a concentration of 7% (P2). Treatment duration of storage had a very significant effect on weight loss, vitamin c content, color L (brightness), color a (red), color b (yellow), organoleptic attributes of outer color, inner color, texture, aroma and overall acceptance. The best banana quality was found in the 3 day storage time treatment. There is an interaction between edible coating concentration of glycerol and aloe vera gel and storage time which has a very significant effect on color a (red), organoleptic inner color, texture and significantly affects weight loss, vitamin C content and organoleptic outer color. Keywords: Concentration, Glycerol, Aloe Vera Gel