Electronic Theses and Dissertation

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh edible coating dan umur simpan serta interaksi diantara kedua faktor tersebut terhadap kualitas buah tomat. Penelitian ini dilaksanakan di Labolatorium Ilmu teknologi Benih, Fakultas Pertanian Universitas Syiah Kuala Darussalam Banda Aceh, mulai dari bulan Mei sampai Juni 2023. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 3x3 dengan 3 ulangan sehingga terdapat 27 satuan percobaan. Faktor yang diteliti yaitu konsentrasi edible coating dan lama penyimpanan.. Faktor konsentrasi edible coating terdiri dari 3 taraf yaitu kontrol, 20% dan 40%. Faktor lama penyimpanan terdiri dari 3 taraf yaitu 1, 2 dan 3 minggu. Peubah yang diamati meliputi susut bobot, kadar air, uji kadar vitamin C, uji warna dan uji organoleptik. Hasil penelitian menunjukkan bahwa edible coating berpengaruh sangat nyata terhadap organoleptik warna, tekstur, aroma. Berpengaruh nyata terhadap organoleptik rasa. Kualitas buah tomat terbaik dijumpai pada perlakuan kontrol, Umur simpan berpengaruh sangat nyata terhadap susut bobot, kadar air, kandungan vitamin C, serta berpengaruh nyata terhadap warna pada nilai L (kecerahan). Kualitas buah tomat terbaik dijumpai pada umur simpan 1 minggu. Terdapat interaksi antara edible coating pati singkong dengan umur simpan berpengaruh sangat nyata terhadap kadar air serta berpengaruh nyata terhadap uji warna pada nilai L (kecerahan). Kombinasi perlakuan terbaik kualitas buah tomat dijumpai pada perlakuan kontrol dengan umur simpan 1 minggu.

Abstract. This study aims to determine the effect of edible coating and shelf life as well as the interaction between the two factors on the quality of tomatoes. This research was conducted at the Laboratory of Seed Technology, Faculty of Agriculture, Syiah Kuala Darussalam University, Banda Aceh, from May to June 2023. This study used a 3x3 factorial randomized block design (RBD) with 3 replications so that there were 27 experimental units. The factors studied were the concentration of edible coating and storage time. The edible coating concentration factor consists of 3 levels, namely control, 20% and 40%. The storage time factor consisted of 3 levels, namely 1, 2 and 3 weeks. The variables observed included weight loss, moisture content, vitamin C content test, color test and organoleptic test. The results showed that the edible coating had a very significant effect on the organoleptic color, texture and aroma. Significant effect on the organoleptic taste. The best quality of tomatoes was found in the control treatment. Shelf life had a very significant effect on weight loss, moisture content, vitamin C content, and had a significant effect on the color on the L value (brightness). The best quality of tomatoes was found at a shelf life of 1 week. There is an interaction between cassava starch edible coating and shelf life which has a very significant effect on water content and has a significant effect on the color test on the L value (brightness). The best combination of treatments for tomato fruit quality was found in the control treatment with a shelf life of 1 week.