Pengaruh Pelapisan Nanopartikel Kitosan terhadap Karakteristik Fisiko-Kimia dan Sensoris Pascapanen Buah Stroberi (Fragaria sp.)

Authors

  • Raka Maydia Purnama Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana.
  • I Made Supartha Utama Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana.
  • I Putu Gede Budisanjaya Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Keywords:

Fragaria sp, edible coating, nanopartikel, kitosan, stroberi pascapanen

Abstract

Stroberi (fragaria sp.) merupakan buah yang disukai namun memiliki umur simpan pendek karena sifatnya yang mudah rusak. Penelitian ini bertujuan mengevaluasi pengaruh pelapisan nanopartikel kitosan terhadap karakteristik fisiko-kimia dan sensoris stroberi selama penyimpanan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan konsentrasi nanopartikel kitosan: 0% (E0), 0,5% (E1), 1% (E2), 1,5% (E3), dan 2% (E4), masing-masing diulang tiga kali. Buah disimpan pada suhu ruang selama 8 hari, dan dilakukan pengamatan terhadap susut bobot, kekerasan, warna, total padatan terlarut, total asam, serta uji sensoris rasa dan aroma. Hasil menunjukkan bahwa pelapisan nanopartikel kitosan memberikan pengaruh signifikan terhadap seluruh parameter yang diamati. Perlakuan 1,5% (E3) menunjukkan hasil terbaik dalam mempertahankan mutu fisik dan kimia, dengan susut bobot terendah (65,02%), kekerasan 4,27 N, total padatan terlarut 7,57 °Brix, dan total asam 1,46%. Sementara itu, perlakuan 2% (E4) menghasilkan skor tertinggi pada uji sensoris rasa dan aroma serta kestabilan warna dengan nilai color difference sebesar 48,84. Hasil penelitian ini menunjukkan bahwa pelapisan dengan nanopartikel kitosan, khususnya pada konsentrasi 1,5–2%, efektif dalam memperpanjang masa simpan dan mempertahankan kualitas stroberi selama penyimpanan pada suhu ruang.

Strawberry (Fragaria sp.) is a popular fruit but have a short shelf life due to their perishable nature. This study aimed to evaluate the effect of chitosan nanoparticle coating on the physicochemical and sensory characteristics of strawberries during storage. The research was conducted using a Completely Randomized Design (CRD) with five chitosan nanoparticle concentrations: 0% (E0), 0.5% (E1), 1% (E2), 1.5% (E3), and 2% (E4), each replicated three times. The fruits were stored at room temperature for 8 days, with observations made on weight loss, firmness, color, total soluble solids, total acidity, and sensory evaluation of taste and aroma. The results showed that the chitosan nanoparticle coating had a significant effect on all observed parameters. The 1.5% treatment (E3) yielded the best results in maintaining physical and chemical quality, with the lowest weight loss (65.02%), firmness of 4.27 N, total soluble solids of 7.57 °Brix, and total acidity of 1.46%. Meanwhile, the 2% treatment (E4) received the highest scores in sensory evaluation of taste and aroma, as well as the most stable color with a color difference value of 48.84. These findings indicate that chitosan nanoparticle coating, particularly at concentrations of 1.5–2%, is effective in extending the shelf life and preserving the quality of strawberries during storage at room temperature.

 

 

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Published

2025-07-25

How to Cite

Purnama, R. M., Supartha Utama, I. M., & Budisanjaya, I. P. G. (2025). Pengaruh Pelapisan Nanopartikel Kitosan terhadap Karakteristik Fisiko-Kimia dan Sensoris Pascapanen Buah Stroberi (Fragaria sp.). Jurnal BETA (Biosistem Dan Teknik Pertanian), 14(1). Retrieved from https://ejournal3.unud.ac.id/index.php/beta/article/view/687

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Vol. 14 No. 1 (2026): Inpress

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