PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH
Keywords:
kesemek, HWT, KOH
Abstract
The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.References
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Besadaa C, Richard C. J, Shane O, Allan B. W. 2010. Response of Fuyu persimmons to ethylene exposure before and during storage. Journal Postharvest Biology and Technology 57. 124–131 p.
Brackmann, A., de Freitas, S.T., Pinto, J.A.V., 2004. Ripening control with 1- methylciclopropene on ‘Fuyu’ persimmon in cold storage and controlled atmosphere. Rev. Fac. Zootec. Vet. Agro. Uruguaiana 11, 123–134 p.
Chávez-Sánchez, I., A. Carillo-Lopez, M. VegaGarcia, E.M. Yahia. 2013. The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase. Food Sci Technol. 50(1):101- 107.
Del Bubba. M , E. Giordani, L. Pippucci, A. Cincinelli, L. Checchini, P. Galvan. 2009. Changes in tanins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis 22. 668–677 p.
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Kato, K. 1990. Astringency Removal and Ripening in Persimmons Treated with
Ethanol and Ethylene. Hortscience 25(2): 205-207.
Karhan, M., N. Artik, F. Özdemir. 2003. Changes of major Phenolic Compounds,
Major Caroenoids and L-Ascorbic Acid Composition Determined by HPLC in Persimmon (Diospyros kaki L.) During Ripening. GIDA 28 (4): 349-353.
Manganaris, G.A., M. Vasilakakis, G. Diamanditis, I. Mignani. 2007. The effect of postharvest calcium application on tissue calcium concentration,
quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chem. 100: 1385-1392
Nakano, R., E. Ogura, Y. Kubo, and A. Inaba. 2003. Ethylene Biosynthesis in
Detached Young Persimmon Fruit Is Initiated in Calyx and Modulated by
Water Loss from the Fruit. Plant Physiol. 131: 276-286.
NG. 1992. Disopyros kaki L.f. p154-157 dalam E.W.M.VRHEIJ and R.E.CORONEL (eds.). Plant Resources of South-East Asia 2: Edible Fruit and Nuts. Bogor (ID) PROSEA Foundation. 446 p.
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Pitojo, S dan Puspita, H. N. 2007. Seri Budi Daya Kesemek. Yogyakarta (ID): Kanisius.
Testoni, A. 2002. Post-harvest and Processing of Persimmon Fruit in Bellini E. (Ed.), Giordani (Ed.). First Mediterranean Symposium on Persimmon. Zaragoza: CIHEAM. p. 53-70
Widjanarko, S.B. 2012. Fisiologi dan Teknologi Pascapanen. Malang (ID): UB
Crisosto, C.H., 1999. Persimmon Postharvest Quality Maintenance Guidelines. Pomology Department. University of California, http://www.uckac.edu/ postharv/PDF%20files/Guidelines/persimmon.pdf.
Besadaa C, Richard C. J, Shane O, Allan B. W. 2010. Response of Fuyu persimmons to ethylene exposure before and during storage. Journal Postharvest Biology and Technology 57. 124–131 p.
Brackmann, A., de Freitas, S.T., Pinto, J.A.V., 2004. Ripening control with 1- methylciclopropene on ‘Fuyu’ persimmon in cold storage and controlled atmosphere. Rev. Fac. Zootec. Vet. Agro. Uruguaiana 11, 123–134 p.
Chávez-Sánchez, I., A. Carillo-Lopez, M. VegaGarcia, E.M. Yahia. 2013. The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase. Food Sci Technol. 50(1):101- 107.
Del Bubba. M , E. Giordani, L. Pippucci, A. Cincinelli, L. Checchini, P. Galvan. 2009. Changes in tanins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis 22. 668–677 p.
FAOSTAT, 2007. Retrieved June 2, 2008 from: http://faostat.fao.org.
Hardenburg, R.E., et al. 1986. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA Agriculture Handbook 66. 130 pp.
Ishaq, I dan Noch, M. Tanpa tahun. Buah Kesemek: Potensi Sumberdaya Genetik Kabupaten Garut Jawa Barat. Lokakarya Nasional Pengelolaan dan Perlindungan Sumber Daya Genetik di Indonesia: Manfaat Ekonomi untuk Mewujudkan Ketahanan Nasional. Bandung (ID): Balai Pengkajian Teknologi Pertanian Jawa Barat. 108-118.
Kader, A.A dan Kitinoja, Lisa. 2003. Praktik-Praktik Penanganan Pascapanen Skala Kecil: Manual Untuk Produk Hortikultura. Edisi ke 4. Made, I. S, Utama, penerjemah. Bali (ID): Universitas Udayana kerjasama Direktorat Budidaya dan Pascapanen Buah Kementerian Pertanian. Terjemahan dari Small Scale Postharvest Handling Practices: a Manual for Hprticultural Crops.
Kato, K. 1990. Astringency Removal and Ripening in Persimmons Treated with
Ethanol and Ethylene. Hortscience 25(2): 205-207.
Karhan, M., N. Artik, F. Özdemir. 2003. Changes of major Phenolic Compounds,
Major Caroenoids and L-Ascorbic Acid Composition Determined by HPLC in Persimmon (Diospyros kaki L.) During Ripening. GIDA 28 (4): 349-353.
Manganaris, G.A., M. Vasilakakis, G. Diamanditis, I. Mignani. 2007. The effect of postharvest calcium application on tissue calcium concentration,
quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chem. 100: 1385-1392
Nakano, R., E. Ogura, Y. Kubo, and A. Inaba. 2003. Ethylene Biosynthesis in
Detached Young Persimmon Fruit Is Initiated in Calyx and Modulated by
Water Loss from the Fruit. Plant Physiol. 131: 276-286.
NG. 1992. Disopyros kaki L.f. p154-157 dalam E.W.M.VRHEIJ and R.E.CORONEL (eds.). Plant Resources of South-East Asia 2: Edible Fruit and Nuts. Bogor (ID) PROSEA Foundation. 446 p.
Pantastico, E.B. 1986. Fisiologi pasca panen, penanganan dan pemanfaatan buah-buahan dan sayur-sayuran tropika dan sub tropika. Yogyakarta (ID): Universitas Gajah Mada
Pecis, E., Akaron Levi, and Ruth Ben-Arie. 1986. Deastringency of Persimmon Fruit By Creating A Modified Atmosphere in Polyethylene Bags. Journal of Food Science 1041, Volume 51, No. 4. 4p.
Pitojo, S dan Puspita, H. N. 2007. Seri Budi Daya Kesemek. Yogyakarta (ID): Kanisius.
Testoni, A. 2002. Post-harvest and Processing of Persimmon Fruit in Bellini E. (Ed.), Giordani (Ed.). First Mediterranean Symposium on Persimmon. Zaragoza: CIHEAM. p. 53-70
Widjanarko, S.B. 2012. Fisiologi dan Teknologi Pascapanen. Malang (ID): UB
Published
2019-05-14
Section
Articles
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