Electronic Theses and Dissertation

Abstrak : Tomat cherry merupakan komoditi yang memiliki nilai ekonomis tinggi namun mudah mengalami kerusakan. Penelitian ini bertujuan untuk mengetahui konsentrasi NaCl dan lama perendaman yang terbaik serta interaksi antara keduanya terhadap kualitas tomat cherry. Penelitian ini dilaksanakan di Laboratorium Hortikulturan dan Laboratorium Ilmu dan Teknologi Benih Fakultas Pertanian Universitas Syiah Kuala. Pelaksanaan penelitian dimulai dari bulan Oktober sampai November 2022. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 3x3 sehingga diperoleh 9 kombinasi perlakuan. Diulang sebanyak 3 kali, sehinga diperoleh 27 satuan percobaan. Setiap satuan percobaan terdiri dari 15 buah tomat cherry sehingga terdapat 405 unit buah tomat cherry. Adapun parameter yang diamati adalah susut bobot, kadar air, kadar vitamin C, derajat keasaman (pH), warna, dan uji organoleptik. Konsentrasi terbaik didapatkan pada konsentrasi NaCl 9%. Lama waktu perendaman cenderung lebih baik dijumpai pada lama perendaman 25 menit. Kualitas tomat cherry yang baik dijumpai pada kombinasi perlakuan konsentrasi NaCl 9% dengan lama perendaman 25 menit.

Kata Kunci : Konsentrasi NaCl, Lama Perendaman, Tomat Cherry

Abstract: Cherry tomatoes are a commodity with high economic value but are easily damaged. This research aims to determine the best concentration of NaCl and soaking time, as well as the interaction between the two, on the quality of cherry tomatoes. The study was conducted at the Horticulture Laboratory and Seed Science and Technology Laboratory, Faculty of Agriculture, Syiah Kuala University. The research was conducted from October to November 2022. The study uses a completely randomized block design (RCBD) with a 3x3 factorial pattern to obtain 9 treatment combinations. The study will be repeated 3 times, resulting in 27 experimental units. Each experimental unit consists of 15 cherry tomatoes, totaling 405 cherry tomatoes. The parameters observed are weight loss, water content, vitamin C content, potential hydrogen (pH), color, and organoleptic test. The best concentration of NaCl was obtained at 9%, and the longer soaking time tended to be better at 25 minutes. The combination of the best treatment was found at the concentration of NaCl 9% with a soaking time of 25 minutes. Keywords: Cherry Tomatoes, NaCl Concentration, Soaking Time