DOI: https://doi.org/10.14710/jtp.2025.53015

Dampak Suhu, Pengemasan, dan Lama Penyimpanan terhadap Warna, Retensi Massa, dan Penyusunan Bobot Buah Pisang Kepok (Musa paradisiaca)

Sirly Eka Nur Intan  -  Department of Agriculture, Universitas Diponegoro, Indonesia
Ratih Paramastuti  -  Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Yasmin Aulia Rachma  -  Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
*Swastika Dewi  -  Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 25 Jul 2025; Published: 25 Aug 2025.
Editor(s): Siti Susanti, Ph.D

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Abstract

Pisang kepok (Musa paradisiaca) mengalami perubahan fisiologis dan biokimia yang kompleks selama pematangan dan penyimpanan pascapanen, yang secara signifikan memengaruhi kualitas visual, tekstur, nilai gizi, dan daya jualnya. Penelitian ini meneliti pengaruh suhu penyimpanan dan kemasan terhadap perubahan warna, retensi massa buah, dan kehilangan bobot pada pisang kepok selama periode penyimpanan enam hari. Parameter warna (L*, a*, dan b*) diukur menggunakan ruang warna CIELAB, retensi massa, sementara kehilangan bobot ditentukan dengan membandingkan massa buah awal dan akhir. Lama penyimpanan secara signifikan memengaruhi semua parameter warna, terutama nilai L* dan a* (p < 0.05), yang menunjukkan perubahan dari warna hijau ke kuning dan rona kemerahan selama pematangan. Kehilangan bobot terjadi secara konsisten dan signifikan pada semua perlakuan, dengan kehilangan paling parah terjadi pada suhu ruang. Kemasan plastik dan pendinginan dapat mengurangi kehilangan bobot dengan bertindak sebagai penghalang difusi uap air dan memperlambat proses metabolik. Pembekuan mempertahankan massa buah lebih efektif dibandingkan penyimpanan pada suhu ruang, namun tetap mengalami fluktuasi akibat terjadinya sublimasi dan kemungkinan terjadinya mikroretakan pada jaringan. Temuan ini menyoroti pentingnya mengoptimalkan kondisi penyimpanan untuk mempertahankan kualitas pisang kepok dan meminimalkan kerugian pascapanen.

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