Electronic Theses and Dissertation

Abstrak. Penelitian ini memiliki tujuan untuk mengetahui pengaruh konsentrasi gel lidah buaya dan lama pencelupan serta interaksi antara kedua faktor terhadap kualitas buah tomat, yang dilakukan di Laboratorium Ilmu dan Teknologi Benih Program Studi Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, berlangsung pada bulan Oktober 2020 hingga Februari 2021. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok pola Faktorial 4 x 3 dengan 3 ulangan. Faktor yang diteliti yaitu konsentrasi gel lidah buaya terdiri dari 4 taraf yaitu tanpa konsentrasi gel lidah buaya, 15, 30, 45% serta lama pencelupan terdiri dari 3 taraf yaitu 30, 60 dan 90 detik. Hasil penelitian menunjukkan bahwa konsentrasi gel lidah buaya berpengaruh nyata terhadap organoleptik warna, berpengaruh tidak nyata terhadap susut bobot, kadar air, vitamin C, warna dan organoleptik tekstur, aroma dan rasa. Kualitas buah tomat terbaik dijumpai pada konsentrasi gel lidah buaya 45%. Perlakuan lama pencelupan terhadap kualitas buah tomat terbaik cenderung dijumpai pada perlakuan lama pencelupan 90 detik, walaupun berbeda tidak nyata dengan perlakuan lama pencelupan 30 dan 60 detik. Terdapat interaksi yang tidak nyata antara gel lidah buaya dan lama pencelupan terhadap kualitas buah tomat.

Kata kunci : Konsentrasi gel lidah buaya, lama pencelupan dan buah tomat
Abstrat. This study aims to determine the effect of aloe vera gel concentration and immersion time as well the interaction between the two on the quality of tomato fruit. The research was carried out at the Seed Science and Technology Laboratory of the Agrotechnology Study Program, Faculty of Agriculture, Syiah Kuala University, taking place from October 2020 to February 2021. The research design used was a 4 x 3 factorial randomized block design with 3 replications. The factors studied were the concentration of aloe vera gel consisting of 4 levels, namely without concentration of aloe vera gel, 15, 30, 45% and the immersion time consisted of 3 levels, namely 30, 60 and 90 seconds. The results showed that the concentration of aloe vera gel had a significant effect on organoleptic color, but had no significant effect on weight loss, moisture contect, vitamin C, color and organoleptic texture, scent and taste. The best quality of tomatoes was found at a concentration of 45% aloe vera gel. The duration of the immersion treatment on the quality of the best tomatoes tended to be found in the treatment of 90 second immersion, although not significantly different from the treatment of 30 and 60 second immersion. There was not significant interaction between aloe vera gel concentration and immersion time on the quality of tomatoes.
Key words : Aloe vera gel concentration, immersion time and tomatoes

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