Electronic Theses and Dissertation

Tomat merupakan komoditas hortikultura yang memiliki peran penting dalam memenuhi kebutuhan pangan masyarakat. Permasalahan utama pada tomat yaitu sangat mudah mengalami kerusakan, baik setelah panen maupun dalam masa penyimpanannya, yang dapat diatasi dengan menggunakan kemasan produk pangan yaitu edible film. Penelitian ini bertujuan mengetahui pengaruh tingkat ketebalan edible film pati jagung dan penambahan ekstrak jahe serta interaksi antara kedua faktor tersebut terhadap mutu buah tomat. Penelitian telah dilaksanakan di Laboratorium Hortikultura dan Laboratorium Ilmu dan Teknologi Benih, Departemen Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh dari tanggal 12 Januari hingga 30 Maret 2026. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 x 4 dengan 3 ulangan. Faktor pertama yaitu ketebalan edible film terdiri dari 3 taraf (0,15 mm, 0,20 mm, 0,25 mm) dan faktor kedua yaitu penambahan ekstrak jahe terdiri dari 4 taraf (0%, 0,75%, 1%, 2%). Setiap buah tomat dilapisi edible film sesuai perlakuan dan disimpan pada suhu 10°C selama 14 hari. Hasil penelitian menunjukkan bahwa tingkat ketebalan edible film berpengaruh sangat nyata terhadap uji organoleptik (aroma). Ketebalan edible film 0,15 mm cenderung lebih baik pada parameter vitamin C, warna, elongasi, dan penerimaan keseluruhan. Penambahan ekstrak jahe berpengaruh sangat nyata terhadap susut bobot, uji organoleptik (warna, tekstur, penerimaan keseluruhan). Perlakuan penambahan ekstrak jahe 0,75% menghasilkan susut bobot terendah dan kandungan vitamin C tertinggi, sedangkan penambahan ekstrak jahe 1% memberikan hasil cenderung lebih baik pada parameter warna, total padatan terlarut, aroma, dan penerimaan keseluruhan. Terdapat interaksi yang sangat nyata antara kombinasi tingkat ketebalan edible film pati jagung dengan penambahan ekstrak jahe terhadap uji organoleptik (warna, tekstur, dan penerimaan keseluruhan). Kombinasi terbaik terdapat pada tingkat ketebalan edible film 0,15 mm dan penambahan ekstrak jahe 1% dalam mempertahankan mutu selama penyimpanan.

Tomatoes are a horticultural commodity that plays a vital role in meeting the public’s food needs. The main problem with tomatoes is that they are highly susceptible to spoilage, both after harvest and during storage, which can be addressed by using edible film as food packaging. This study aimed to determine the effect of the thickness of cornstarch-based edible film and the addition of ginger extract, as well as the interaction between these two factors, on tomato quality. The study was conducted at the Horticulture Laboratory and the Seed Science and Technology Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from January 12 to March 30, 2026. The study was conducted using a completely randomized design (CRD) with a 3 × 4 factorial pattern and 3 replicates. The first factor is edible film thickness consisted of 3 levels (0.15 mm, 0.20 mm, 0.25 mm), and the second factor is ginger extract addition consisted of 4 levels (0%, 0.75%, 1%, 2%). Each tomato was coated with edible film according to the treatment and stored at 10°C for 14 days. The results showed that the thickness of the edible film had a highly significant effect on the organoleptic test (aroma). A film thickness of 0.15 mm tended to yield better results for vitamin C content, color, elongation, and overall acceptability. The addition of ginger extract had a highly significant effect on weight loss and organoleptic tests (color, texture, and overall acceptance). The treatment with 0.75% ginger extract resulted in the lowest weight loss and the highest vitamin C content, while the addition of 1% ginger extract yielded better results for the parameters of color, total soluble solids, aroma, and overall acceptance. There was a highly significant interaction between the combination of cornstarch edible film thickness and ginger extract addition on the organoleptic tests (color, texture, and overall acceptability). The optimal combination was found at an edible film thickness of 0.15 mm and a 1% ginger extract addition for maintaining quality during storage.