<p>ABSTRAK<br />Lada hijau kering adalah salah satu bentuk diversifikasi produk<br />lada. Mutu produk dipengaruhi oleh kualitas bahan baku dan proses<br />pengolahannya. Salah satu kriteria mutu lada hijau kering yang baik adalah<br />warna hijau. Penelitian ini bertujuan untuk mengetahui perubahan mutu<br />lada hijau kering selama penyimpanan pada berbagai suhu dalam tiga jenis<br />kemasan. Penelitian dilakukan di Laboratorium Balai Besar Litbang Pasca<br />panen pada tahun 2009. Bahan baku adalah lada hijau kering hasil olahan<br />kelompok tani di Desa Sukadana Baru, Lampung Timur. Lada hijau kering<br />disortir dan ditimbang kemudian dikemas dalam tiga jenis kemasan yaitu<br />polietilen (LDPE), polipropilen (PP), dan aluminium foil. Selanjutnya lada<br />disimpan pada tiga tingkatan suhu yaitu suhu 20°C dan 30ºC (suhu<br />ruangan), dan 40ºC (inkubator). Penyimpanan dilakukan selama 4 bulan<br />dan pengamatan dilakukan tiap 2 minggu. Parameter yang diamati yaitu<br />karakteristik bahan dan kemasan, warna (nilai a*), kadar air, kadar minyak<br />atsiri, pH, dan uji organoleptik yang meliputi warna, rasa, aroma, dan<br />penerimaan umum dengan metode skoring. Analisis dilakukan sebanyak 3<br />kali. Pengolahan data nilai organoleptik melalui modus dan median serta<br />analisis statistik nonparametrik dari skor yang diberikan oleh panelis. Hasil<br />penelitian menunjukkan jenis kemasan, suhu ruang, dan lama<br />penyimpanan berpengaruh terhadap mutu lada hijau kering. Karakteristik<br />lada hijau kering sebelum disimpan adalah berwarna hijau dengan nilai<br />a*-1,203, kadar air 7,5%, kadar minyak 3,29%, dan nilai pH 4,7.<br />Perubahan karakteristik lada pada ketiga jenis kemasan terjadi setelah<br />penyimpanan pada hari ke-84. Jenis kemasan aluminium foil pada ruangan<br />bersuhu 20 0 C dapat mempertahankan warna hijau hingga hari ke-112<br />dengan nilai a*-1,191, kadar air 8,5%, kadar minyak 3%, dan pH 5,7,<br />sedangkan jenis kemasan lainnya hanya dapat mempertahankan mutu lada<br />sampai hari ke-77. Suhu ruang penyimpanan lada hijau kering yang baik<br />20ºC. Jenis kemasan, suhu ruang serta lama penyimpanan lada hijau kering<br />tidak berpengaruh nyata terhadap penerimaan panelis, kecuali yang<br />dikemas dengan LDPE 40ºC hanya pada hari ke-84 penyimpanan lada<br />hijau kering sudah tidak disukai oleh panelis karena aromanya sudah<br />berbau apek.<br />Kata kunci : lada hijau kering, mutu, penyimpanan, suhu, jenis kemasan</p><p>ABSTRACT<br />Dehydrated green pepper is one type of pepper product<br />diversification. Product quality is influenced by the quality of raw<br />materials and processing. One of quality criteria is color, where good color<br />of dried pepper is green. This study aimed at determining changes in the<br />quality of dehydrated green pepper during storage at various temperature<br />levels and packaging materials. The study was conducted at the Laboratory<br />of Center for Agricultural Postharvest Research and Development in 2009.<br />The raw material was dehydrated pepper produced by farmers’ group at<br />Sukadana Baru Village, East Lampung. Dehydrated green pepper was<br />sorted and weighed and then packed in three types of packaging material:<br />polyethylene (LDPE), polypropylene (PP), and aluminum foil.<br />Subsequently they were stored in three types of room<br />condition/temperature: air-conditioned room (temperature 20°C), room<br />temperature (30°C), and incubator (40°C). They were stored for 4 months<br />with observation interval of 2 weeks. Observational parameters were the<br />characteristics of raw and packaging materials color (a* value), moisture<br />content, volatile oil content, pH, and organoleptic tests which included<br />color, flavour, aroma, and 3 general acceptances by scoring method<br />analyses. Organoleptic values were processed through modus and median<br />and non parametric statistical analysis of scores given by panelists. Results<br />showed that the type of packaging material, temperature levels, and<br />storage duration affected the quality of dehydrated green pepper.<br />Characteristics of dehydrated green pepper before storage were green<br />color with a* value -1203, 7.5% water content, 3.29% volatile oil content<br />and 4.7 pH value. Pepper characteristic changes occured in all three<br />packaging types after 84 days. Aluminium foil retained the green color up<br />to 112 days of storage at room temperature of 20ºC with a* value -1.191,<br />8.5% water content, 3% oil content, and 5.7 pH value, whereas other<br />packaging types were and able to retain pepper quality until the 77 th day.<br />Type of packaging and room temperature storage period of dehydrated<br />green pepper did not significantly affect panelists reception, except those<br />packaged with LDPE 40ºC after 84 days storage of dehydrated green<br />pepper is not liked by the panelists because of its musty aroma.<br />Key words : dehydrated green pepper, storage, temperature, packaging<br />types, quality</p>
Effect of packaging materials on the quality of oyster mushrooms (Pleurotus saijo caju) during storage
