Pengaruh Nano-emulsi Minyak Wijen dan Sereh sebagai Edible Coating terhadap Karakteristik Fisiko-Kimia dan Sensoris Pasca Panen Wortel (Daucus carota L)

Authors

  • Hardiano Tarigan Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, UniversitasUdayana,Badung,Bali, Indonesia
  • I Made Supartha Utama Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • I Putu Surya Wirawan Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Ni Made Defy Janurianti Program Magister Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Warmadewa, Denpasar, Bali, Indonesia

DOI:

https://doi.org/10.24843/j.beta.2025.v13.i01.p01

Keywords:

Daucus carota L, ediblecoating, lemongrass oil, sesame oil, nanoemulsion

Abstract

Carrot (Daucuscarota L)isa type of vegetablethatduringstorageeasily experiencesquality deterioration which
is the cause of high shrinkage. This study aims to determine the effect of sesame and lemongrass oil nanoemulsion concentration as edible coating on the physico-chemical and sensory characteristics of carrots
during postharvest. This study used a completely randomised design (CRD) with two factors. The first factor
was sesame oil (W) which consisted of three concentration levels, namely: 0%, 0.5% and 1% and the second
factor was lemongrass oil (S) which consisted of three concentration levels, namely: 0%, 0.5% and 1%.The
study was repeated twice resulting in 18 experimental units. The results showed that in general, sesame and
lemongrass oil nano-emulsion significantly affected the weight loss, bulb hardness, collor diference, total
soluble solids, vitamin A, and sensory value of carrots during storage. The treatment of 1% sesame oil
concentration and 0.5% lemongrass (W2S1) as nano-emulsion on the 15th day of observationwas thebest
treatment forweight loss,hardness,totalsoluble solids,and vitamin Acontentof carrot bulbs during20 days of
observation.Whilethe concentrationof 1% sesame oiland 0% lemongrass (W2S0),was the best concentration
inmaintainingcolourchange andsensory value with a likinglevel of
2.97 on day 15.

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Published

2025-04-30

How to Cite

Tarigan, H., Utama, I. M. S., Wirawan, I. P. S., & Janurianti, N. M. D. (2025). Pengaruh Nano-emulsi Minyak Wijen dan Sereh sebagai Edible Coating terhadap Karakteristik Fisiko-Kimia dan Sensoris Pasca Panen Wortel (Daucus carota L). Jurnal BETA (Biosistem Dan Teknik Pertanian), 13(1), 1–10. https://doi.org/10.24843/j.beta.2025.v13.i01.p01

Issue

Vol. 13 No. 1 (2025): April

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