Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Perubahan Kualitas Oyong Selama Penyimpanan ( Changes of Lofaah Quality During Storage)

Oyong (Luffa acutangula) adalah tanaman dari famili Cucurbitaceae yang banyak di budidayakan di Indonesia. Kualitas oyong selama proses pendistribusian dari petani ke pasar hingga ke tangan konsumen/ dikonsumsi akan terjadi penurunan bila tidak ada penanganan yang sesuai. Hal ini menjadi alasan perlunya dilakukan penelitian lama simpan oyong serta perubahan kualitasnya dikarenakan adanya proses pendistribusian sampai dikonsumsi. Tujuan dilakukan penelitian ini adalah untuk menguji perubahan kualitas oyong selama masa penyimpanan. Penelitian dilakukan mulai Bulan Maret sampai Bulan Juli 2017 di Laboratorium Teknologi Produksi Tanaman Divisi Hortikultura Fakultas Pertanian Universitas Padjadjaran di Jatinangor, Sumedang, Jawa Barat. Metoda percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan tiga perlakuan dan 9 ulangan. Ketiga perlakuan tersebut yaitu penyimpanan 0 Hari Setelah Panen (HSP),penyimpanan 5 HSP dan penyimpanan 10 HSP di suhu kamar. Pada masing-masing ulangan terdapat 10 sampel sehingga total sampel sebanyak 270 buah. Hasil penelitian menunjukkan terjadinya perubahan kualitas oyong selama penyimpanan sampai 10 hari pada karakter warna buah (L*, b*,ohue, chroma), kadar air, susut bobot, dan texture, namun tidak terjadi perubahan pada karakter warna buah a*, total padatan terlarut dan kekerasan buah.

Ridge gourd (Luffa acutangula) is one of members Cucurbitaceae family that are many cultivated in Indonesia. The quality of ridge gourd probably decreases during distribution from the farmer to the market then to consumer if there is not apropriate handling. The Research on how long ridge gourd can be stored and how is the quality changes are needed. The aim of the research was to analyze the quality changes of ridge gourd during storage. The experiment was conducted from March to July 2017 at the Laboratory Plant Production Technology of Horticulture Division of the Faculty of Agriculture of Padjadjaran University, Sumedang, West Java. The experimental design used in this experiment was Randomize Block Designed (RBD) with three treatments and 9 replications. The three treatments were for 0 days after harvest (DAH), 5 DAH and 10 DAH stored indoor at room temperature. In each replication there were 10 samples that the total samples were 270 pieces. The results showed that the quality of Ridge gourd during storage changes until ten days on fruit color (L*, b*, hue, chroma), moisture content, and texture, however the changes were not happen for fruit color a*, total dissolved solid and fruit firmness.