Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh suhu rendah dan lama penyimpanan serta interaksi keduanya terhadap mutu buah tin. Penelitian ini dilaksanakan di Laboratorium Hortikultura, Fakultas Pertanian Universitas Syiah Kuala, Banda Aceh yang berlangsung sejak Juni hingga September 2019. Penelitian ini menggunakan Rancangan Acak Terpisah (Split Plot Design) pola faktorial dengan 2 perlakuan yaitu suhu rendah dan lama penyimpanan. Suhu rendah dengan 3 taraf perlakuan yaitu 5ºC, 10ºC dan 15ºC dan lama penyimpanan dengan 3 taraf perlakuan yaitu 3, 6 dan 9 hari. Hasil penelitian menunjukkan bahwa suhu rendah berpengaruh terhadap uji organoleptik pada penampilan keseluruhan dan aroma. Lama penyimpanan berpengaruh terhadap uji organoleptik pada aroma, rasa serta tekstur. Terdapat interaksi antara suhu rendah dengan lama penyimpanan, perlakuan terbaik dijumpai pada kombinasi antara suhu 15ºC dan penyimpanan selama 3 hari.Organoleptic Test of Fig at Low Temperature Treatment Abstract. This research aims to determine the effect of low temperature and storage duration, as well as their interaction on low temperature and long storage of quality of figs. This research was conducted at the Horticultural Laboratory Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from June to September 2019. This research used a split plot design with two treatments, low temperature and storage duration. Low temperature with 3 levels of treatment that is 5ºC, 10ºC and 15ºC and storage duration with 3 levels of treatment that is 3, 6 and 9 days. The results showed that low temperature affected on organoleptic test on overall appearance and scent. Storage duration affected on organoleptic test on scent, taste and texture. There was an interaction between low temperature and storage duration, the best treatment was found in a combination of a temperature of 15ºC and storage for 3 days.
Uji Organoleptik Buah Tin pada Perlakuan Suhu Rendah
