Electronic Theses and Dissertation

Pengemasan beeswax food wrap menjadi salah satu solusi kemasan biodegradeble dalam upaya mempertahankan mutu produk buah potong. Bahan tambahan dalam beeswax food wrap diantaranya adalah resin pinus dan minyak jojoba yang perlu diteliti untuk mengetahui komposisi yang tepat dalam penggunaannya. Penelitian ini bertujuan untuk untuk mengetahui pengaruh berbagai penambahan resin pinus dan penambahan minyak jojoba serta interaksi antara dua faktor tersebut terhadap mutu jambu kristal potong. Penelitian ini telah dilaksanakan di Laboratorium Hortikulturan dan Laboratorium Ilmu dan Teknologi Benih Departemen Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, Darussalam Banda Aceh dari bulan Januari sampai Maret 2024. Penelitian ini menggunakan Rancangan Acak Lengkap pola Faktorial 3 x 3 dengan 3 ulangan. Faktor pertama adalah penambahan resin pinus dengan 3 taraf (penambahan 15 g, penambahan 30 g dan penambahan 45 g), faktor kedua adalah penambahan minyak jojoba dengan 3 taraf (penambahan 5 ml, penambahan 15 ml dan penambahan 25 ml). Hasil penelitian menunjukkan bahwa penambahan resin pinus berpengaruh sangat nyata terhadap organoleptik aroma, berpengaruh nyata terhadap warna L (kecerahan) jambu kristal potong. Berpengaruh tidak nyata pada persentase susut bobot, kadar air, kadar vitamin C, total padatan terlarut, warna a, warna b, tekstur, organoleptik warna, organoleptik rasa dan orgenoleptik penerimaan keseluruhan. Penambahan minyak jojoba berpengaruh tidak nyata pada persentase susut bobot, kadar air, kadar vitamin C, total padatan terlarut, warna L, warna a, warna b, organoleptik warna, organoleptik rasa, organoleptik aroma dan orgenoleptik penerimaan keseluruhan. Terdapat interaksi yang sangat nyata antara penambahan resin pinus dan penambahan minyak jojoba terhadap organoleptik pada aroma jambu kristal.
Kata Kunci: Jambu Kristal Potong, Resin Pinus, Minyak Jojoba

Beeswax food wrap is one of the biodegradable packaging solutions to maintain the quality of cut fruit products. Pine resin and jojoba oil are additional ingredients in beeswax food wrap which need to be studied to determine the right composition in their use. This study aims to determine the effect of various additions of pine resin and jojoba oil and the interaction between the two factors on the quality of fresh cut guava. This research was conducted at the Horticulture Laboratory and Seed Science and Technology Laboratory of the Department of Agrotechnology, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam Banda Aceh from January to March 2024. This study used a Completely Randomized Design 3 x 3 factorial pattern with 3 replications. The first factor is the addition of pine resin with 3 levels (addition of 15 g, addition of 30 g and addition of 45 g), the second factor is the addition of jojoba oil with 3 levels (addition of 5 ml, addition of 15 ml and addition of 25 ml). The results showed that the addition of pine resin had a highly significant effect on the orgaoleptic value of aroma and a significant effect on the measurement color L (brightness) of fresh cut guava. It had no significant effect on weight loss percentage,water content, vitamin C content, total disolved solid, color a, color b, texture, organoleptic test on color, taste and general acceptance. The addition of jojoba oil has no significant effect on the percentage of weight loss, water content, vitamin C content, total disolved solid, color L (brightness), color a, color b, texture, organoleptic test on color, taste, aroma and general acceptance. There is a highly significant interaction between the addition of pine resin and the addition of jojoba oil on the orgaoleptic value of aroma of fresh cut guava. Kata Kunci: Fresh Cut Guava, Pine Resin, Jojoba Oil