Electronic Theses and Dissertation

Tomat (solanum lycopersicum l.) merupakan buah dari tanaman hortikultura bersifat mudah rusak atau busuk dan tergolong buah klimaterik. perlakuan pasca panen perlu dilakukan untuk menghasilkan produk berkualitas tinggi dan memperpanjang umur simpan tomat melalui teknik pelapisan atau coating. penelitian ini bertujuan untuk mengetahui pengaruh dari kombinasi konsentrasi gel lidah buaya dan gliserol sebagai edible coating dan lama penyimpanan terhadap kualitas tomat. penelitian ini dilaksanakan di laboratorium ilmu dan teknologi benih, laboratorium hortikultura, dan laboratorium pemuliaan tanaman fakultas pertanian universitas syiah kuala sejak bulan mei hingga juni 2023. penelitian ini menggunakan rancangan acak lengkap (ral) pola faktorial 4 x 3 dengan 3 ulangan, sehingga terdapat 12 kombinasi perlakuan dengan 36 satuan percobaan. faktor pertama yaitu kombinasi konsentrasi gel lidah buaya dan gliserol yang terdiri dari 4 taraf (kontrol, 7%, 9% dan 11%) dan faktor kedua yaitu lama penyimpanan yang terdiri dari 3 taraf (7, 14 dan 21 hari). parameter yang diamati yaitu susut bobot, kadar air, kadar vitamin c, kadar likopen, kadar glukosa, pengukuran warna l, warna a, warna b, uji organoleptik terhadap warna luar, tekstur, aroma dan penerimaan keseluruhan. hasil penelitian menunjukkan bahwa kombinasi konsentrasi gel lidah buaya dan gliserol berpengaruh sangat nyata terhadap kadar likopen, kadar glukosa, warna l (kecerahan), organoleptik warna luar, tekstur, penerimaan keseluruhan, dan berpengaruh nyata terhadap kadar vitamin c, aroma, serta berpengaruh tidak nyata terhadap susut bobot, kadar air, warna a (merah) dan warna b (kuning). kualitas tomat lebih baik dijumpai pada perlakuan kombinasi konsentrasi gel lidah buaya dan gliserol 9%. lama penyimpanan berpengaruh sangat nyata terhadap susut bobot, kadar vitamin c, kadar likopen, warna b (kuning), organoleptik warna luar, tekstur, aroma, penerimaan keseluruhan, dan berpengaruh nyata terhadap kadar glukosa, serta berpengaruh tidak nyata terhadap kadar air, warna l (kecerahan), dan warna a (merah). lama penyimpanan lebih baik dijumpai pada perlakuan lama penyimpanan 7 hari. interaksi sangat nyata antara kombinasi konsentrasi gel lidah buaya dan gliserol dengan lama penyimpanan terhadap susut bobot, kadar vitamin c, kadar likopen, warna a (merah), tekstur, dan interaksi nyata terhadap warna l (kecerahan), warna luar, serta berpengaruh tidak nyata terhadap kadar air, kadar glukosa, warna b (kuning), organoleptik aroma dan penerimaan keseluruhan. kombinasi konsentrasi dan lama penyimpanan tomat terbaik terhadap gel lidah buaya dan gliserol diperoleh pada konsentrasi 9% dengan lama penyimpanan 7 hari.

omato (Solanum lycopersicum L.) is the fruit of a horticultural plant that is easily damaged or rotten and is classified as a climacteric fruit. Post-harvest treatment needs to be carried out to produce high quality products and extend the shelf life of tomatoes through coating techniques. This research aims to determine the effect of the combined concentration of aloe vera gel and glycerol as an edible coating and storage time on tomato quality. This research was carried out at the Seed Science and Technology Laboratory, Horticulture Laboratory, and Plant Breeding Laboratory, Faculty of Agriculture, Syiah Kuala University from May to June 2023. This research used a Completely Randomized Design (CRD) with a 4 x 3 factorial pattern with 3 replications, so there were 12 combination of treatments with 36 experimental units. The first factor is the combination of concentrations of aloe vera gel and glycerol which consists of 4 levels (control, 7%, 9% and 11%) and the second factor is storage time which consists of 3 levels (7, 14 and 21 days). The parameters observed were weight loss, water content, vitamin C content, lycopene content, glucose content, measurement of color L, color a, color b, organoleptic tests on external color, texture, aroma and overall acceptability. The results showed that the combination of aloe vera gel and glycerol concentration had a very significant effect on lycopene levels, glucose levels, L color (brightness), organoleptic external color, texture, overall acceptability, and had a significant effect on vitamin C levels, aroma, and had an insignificant effect. on weight loss, water content, color a (red) and color b (yellow). Better quality of tomatoes was found in the treatment with a combination of 9% concentration of aloe vera gel and glycerol. Storage time has a very significant effect on weight loss, vitamin C content, lycopene content, B color (yellow), external organoleptic color, texture, aroma, overall acceptability, and has a significant effect on glucose levels, and has an insignificant effect on water content, L color. (brightness), and color a (red). The storage time was better in the 7 day storage treatment. A very real interaction between the combination of aloe vera gel and glycerol concentration and storage time on weight loss, vitamin C content, lycopene content, color a (red), texture, and a real interaction on color L (brightness), outer color, and an insignificant effect on water content, glucose content, color b (yellow), organoleptic aroma and overall acceptability. The best combination of concentration and storage time for tomatoes with aloe vera gel and glycerol was obtained at a concentration of 9% with a storage time of 7 days.