Electronic Theses and Dissertation

Jagung manis merupakan komoditas hortikultura yang mudah mengalami kerusakan baik secara fisik, kimia maupun biologi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu, jenis kemasan dan interaksinya terhadap kualitas jagung manis (Zea mays subsp.saccharata L.). Penelitian ini dilaksanakan di Laboratorium Hortikultura, Laboratorium Ilmu dan Teknologi Benih dan Laboratorium Analisis Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala Kota Banda Aceh. Pelaksanaan penelitian dimulai dari bulan November 2022 sampai bulan Desember 2022. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial 2 x 4 dengan 3 ulangan sehingga terdapat 8 kombinasi perlakuan dengan 24 satuan percobaan. Setiap satuan percobaan terdiri dari 48 sampel buah jagung manis, Adapun parameter yang diamati antara lain pengukuran susut bobot, kadar air, kadar lemak, kadar protein, pengukuran warna, total padatan terlarut, uji pH dan uji organoleptik. Kualitas jagung manis terbaik dijumpai pada jenis penyimpanan suhu rendah.. Kualitas jagung manis terbaik dijumpai pada jenis pengemasan kertas kraft. Kualitas jagung manis terbaik dijumpai pada kombinasi antara jenis penyimpanan suhu rendah dan penyimpanan jenis pengemasan kertas kraft

Kata Kunci : Jagung manis, Kualitas, Penyimpanan, Pengemasan

Sweet corn is a horticultural commodity that is easily damaged physically, chemically and biologically. This study aims to determine the effect of temperature, type of packaging and their interaction on the quality of sweet corn (Zea mays subsp.saccharata L.). This research was conducted at the Horticulture Laboratory, Seed Science and Technology Laboratory and Food and Agricultural Product Analysis Laboratory, Faculty of Agriculture, Syiah Kuala University, Banda Aceh City. The research started from November 2022 to December 2022. This research was carried out using a Randomized Block Design (RBD) with a 2 x 4 factorial pattern with 3 replicates so that there were 8 treatment combinations with 24 experimental units. Each experimental unit consisted of 48 samples of sweet corn. The parameters observed included measurement of weight loss, moisture content, fat content, protein content, color measurement, total dissolved solids, pH test and organoleptic test. The best quality sweet corn was found in the low temperature storage type. The best quality sweet corn was found in the kraft paper packaging type. The best quality of sweet corn is found in a combination of low temperature storage and kraft paper packaging. Keywords: Sweet corn, quality, storage, packaging