PENGARUH SUHU PENYIMPANAN DAN KETEBALAN KEMASAN PLASTIK TERHADAP RASA DAN KESEGARAN JAGUNG MANIS

Authors

  • Zainah Mardhiana

DOI:

https://doi.org/10.30605/biogenerasi.v7i2.1888

Keywords:

Jagung manis, pasca panen, kemasan

Abstract

Jagung manis (Zea maya var. saccharata Sturt.) merupakan salah satu varietas jagung yang mempunyai kandungan gula yang tinggi. Rasa manisnya ditentukan oleh salah satu faktor genetik tunggal yang resesif yaitu gen "sugary” (su-1), "brittle” (bt-2), "shrunken" (sh-2).

Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan dan ketebalan kemasan plastik terhadap rasa manis, kesegaran, dan lama penyimpanan jagung manis. Ketebalan plastik yang digunakan adalah 0,3 mm: 0,86 mm dan 0,8 mm. Jagung manis dikemas dalam plastik yang sudah diberi lubang, setiap satu kemasan plastik diisi 2 buah jagung manis, kemudian disimpan pada ruang terbuka (suhu kamar), lemari pendingin dengan suhu 10”C dan 4”C. Untuk menentukan perubahan warna dan pengeriputan, pengamatan dilakukan setiap 2 hari sekali selama 12 hari, sedangkan untuk menentukan kadar gula, kadarpati dan kadar air, pengamatan dilakukan pada hari ke-2, ke-8, dan ke-10. Sampel diambil sebanyak 3 ulangan untuk setiap perlakuan.

Rancangan penelitian yang digunakan adalah RanCangan Acak Lengkap (RAL) dengan bentuk percobaan faktorial. Penelitian ini mempunyal 3 faktor (perlakuan) yaitu faktor suhu ruang penyimpanan, ketebalan plastik dan lama penyimpanan.

Hasil penelitian menunjukkan bahwa suhu ruang penyimpanan 4oC dengan kombinasi penggunaan kemasan plastik 0,3 mm cukup efektif untuk mempertahankan rasa manis dan kesegaran jagung manis sampai hari ke-10.

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References

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Published

2022-08-28

How to Cite

Mardhiana, Z. (2022). PENGARUH SUHU PENYIMPANAN DAN KETEBALAN KEMASAN PLASTIK TERHADAP RASA DAN KESEGARAN JAGUNG MANIS. Jurnal Biogenerasi, 7(2), 148–155. https://doi.org/10.30605/biogenerasi.v7i2.1888

Issue

Vol. 7 No. 2 (2022): Jurnal Biogenerasi Vol 7 Nomor 2 tahun 2022

Section

Articles

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