Electronic Theses and Dissertation

Nurhikmah, 180515001007, “konsentrasi gel lidah buaya sebagai edible coating dan lama simpan terhadap mutu mentimun (cucumis sativus l.)” dibawah bimbingan rita hayati sebagai pembimbing utama dan hasanuddin sebagai pembimbing anggota. ringkasan mentimun (cucumis sativus l.) merupakan salah satu jenis sayuran dari family cucurbitaceae, umur simpan pada suhu ruang diketahui mengalami perubahan warna kulit setelah berumur lebih dari tiga hari setelah panen, mentimun mengalami kerusakan fisiologis dan mikrobiologis sangat berpengaruh terhadap mutu mentimun oleh karena itu perlu perlakuan pasca panen untuk mempertahankan kesegaran mentimun hingga sampai ke tangan konsumen, dengan menggunakan edible coating suatu metode pemberian lapisan tipis pada permukaan untuk menghambat keluarnya gas, uap air dan kontak dengan oksigen sehingga dapat mempertahankan mutu dan memperpanjang umur simpan produk mendapatkan kualitas yang tinggi. tujuan penelitian ini untuk mengetahui konsentrasi gel lidah buaya sebagai edible coating dan lama simpan terhadap mutu mentimun. penelitian ini dilaksanakan di laboratorium ilmu dan teknologi benih, jurusan agroteknologi fakultas pertanian, universitas syiah kuala darussalam, banda aceh. dari bulan juni sampai juli 2022. penelitian ini menggunakan rancangan acak kelompok pola faktorial 4x3 dengan 3 ulangan, sehingga terdapat 12 kombinasi perlakuan terdapat 36 unit percobaan. setiap satuan percobaan terdiri 3 sampel mentimun. adapun parameter yang diamati yaitu : susut bobot, kadar air, uji warna, dan uji organoleptik. hasil penelitian ini menunjukkan bahwa konsentrasi berpengaruh sangat nyata terhadap warna nilai a (hijau), organoleptik tekstur, dan rasa, namun berpengaruh nyata terhadap perlakuan, uji organoleptik warna, serta tidak berpengaruh nyata terhadap susut bobot, kadar air, warna nilai l (kecerahan), warna nilai b (kuning), dan organoleptik aroma. mutu mentimun terbaik dijumpai pada perlakuan konsentrasi gel lidah buaya 55%. lama simpan berpengaruh sangat nyata terhadap susut bobot, warna nilai a (hijau), organoleptik aroma, tekstur dan rasa, namun berpengaruh nyata terhadap organoleptik warna, serta tidak berpengaruh nyata pada kadar air, warna nilai l (kecerahan), dan warna nilai b (kuning). mutu mentimun terbaik dijumpai pada perlakuan lama simpan 1 minggu. terdapat interaksi yang sangat nyata antara perlakuan konsentrasi gel lidah buaya dan lama simpan terhadap organoleptik rasa, namun berpengaruh nyata terhadap perlakuan organoleptik warna dan aroma, serta berpengaruh tidak nyata terhadap perlakuan lainnya. mutu mentimun terbaik dijumpai pada kombinasi perlakuan konsentasi gel lidah buaya 55% dengan lama simpan pada 1 minggu. kata kunci : kosentrasi, edible coating, lama simpan, mutu mentimun.

Nurhikmah, 180515001007, “Concentration of Aloe Vera Gel as an Edible Coating and Shelf Time on the Quality of Cucumber (Cucumis sativus L.)” under the guidance of Rita Hayati as the main adviser and Hasanuddin as member supervisor. Summary Cucumber (Cucumis sativus L.) is one type of vegetable from the family Cucurbitaceae, shelf life at room temperature is known to experience changes in skin color after more than three days after harvest, the cucumbers were damaged Physiological and microbiological greatly affect the quality of cucumbers need post-harvest treatment to maintain the freshness of the cucumbers until they arrive into the hands of consumers, using edible coating a method of coating thin on the surface to inhibit the escape of gases, moisture and contact with oxygen so as to maintain quality and extend product shelf life get high quality. the purpose of this study to determine the concentration of the gel aloe vera as an edible coating and shelf life on cucumber quality. This research was conducted at the Laboratory of Seed Science and Technology, Department Agrotechnology, Faculty of Agriculture, Syiah Kuala Darussalam University, Banda Aceh. from from June to July 2022. This study used a randomized block design pattern factorial 4x3 with 3 replications, so that there are 12 treatment combinations, there are 36 units test. Each experimental unit consisted of 3 cucumber samples. As for the parameters that observed namely: weight loss, moisture content, color test, and organoleptic test. The results of this study indicate that concentration has a very significant effect on color value a (green), organoleptic texture, and taste, but had a significant effect on treatment, color organoleptic test, and no significant effect on shrinkage weight, water content, color L value (brightness), color b value (yellow), and organoleptic scent. The best quality of cucumber was found in the treatment of 55% aloe vera gel concentration. Storage time has a very significant effect on weight loss, color value of a (green), organoleptic aroma, texture and taste, but a significant effect on organoleptic color, and no significant effect on water content, color L value (brightness), and color b value (yellow). The best quality of cucumbers was found in the 1 week long storage treatment. There was a very significant interaction between the concentration of aloe vera gel and the duration of treatment save on organoleptic taste, but significantly affect the treatment organoleptic color and aroma, and had no significant effect on other treatments. The best quality of cucumber was found in the combination of aloe vera gel concentration treatment 55% with a shelf life of 1 week. Keywords: concentration, edible coating, shelf life, quality of cucumber