Kinetika perubahan kualitas bawang merah (Allium cepa L.) varietas tajuk dibawah pengaruh edible coating dan suhu ruang penyimpanan

Randi Anggit Wibisono, Nursigit Bintoro


Shallots (Allium cepa L.) is one of the important commodities to be developed because it has become a community need that is used as a spice in cooking and medicine. Post-harvest shallots require special treatment, because shallots are easily damaged and difficult to maintain in fresh form. In postharvest handling of fresh produce, coating on the fruit surface and storage room temperature is a good method for longer shelf life. This study aims to build a mathematical model on the storage of shallots by using a coating method made from carrageenan (seaweed) with variations in storage room temperature. Carrageenan concentrations used were 0 % (without treatment), 0.25 %, 0.5 %, and 0.75 %. While the storage temperature used is 5 oC, 15 oC, and 28 oC (room temperature). Mathematical models are used to predict the rate of change (k) in product quality and predict the value of physical quality parameters. Coated shallots and low-temperature storage showed better results on the rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity). The validation test used included the value of the correlation coefficient (R2), P-value on X2 Chi-Square which indicates that the developed mathematical model can be used properly to predict the value of physical quality parameters in shallots


Shallots; storage; edible coating; temperature; model; kinetics; arrhenius


Badan Pusat Statistik. 2018. Statistik Tanaman Sayuran dan Buah-Buahan Semusim Indonesia.

Dabhi, M.N., Patel, N.C., Dhamsaniya, N.K. 2008. Effect of storage conditions on the quality characteristics of onion. Journal of Food Science and Technology, 45(4), 376–377.

Dhall, R.K. 2013. Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53(5), 435–450.

Hamzah, H.M., Osman, A., Tan, C.P., Mohamad, G.F. 2013. Carrageenan as an alternative coating for papaya Postharvest Biology and Technology, 75(142–146).

Komar, N., Rakhmadiono, S., Kurnia, L. 2001. Teknik Penyimpanan Bawang Merah. Jurnal Teknologi Pertanian, 79–95.

Lin, M.G., Lasekan, O., Saari, N., Khairunniza-Bejo, S. 2018. Effect of chitosan and carragenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits. CYTA - Journal of Food, 16(1), 490–497.

Mathabe, P.M.K., Belay, Z.A., Ndlovu, T., Caleb, O.J. 2020. Progress in proteomic profiling of horticultural commodities during postharvest handling and storage: A review. Scientia Horticulturae, 261(October 2019).

Mutia, A.K. 2019. Pengaruh Kadar Air Awal pada Bawang Merah terhadap Susut Bobot dan Tingkat Kekerasan Selama Penyimpanan pada Suhu Rendah. Journal Agriculture Technology Gorontalo, 2(1), 30.

Mutia, A.K., Purwanto, Y.A., Pujantoro, L. 2014. Penyimpanan pada Tingkat Kadar Air dan Suhu yang Berbeda. J. Pascapanen, 11(2), 108–115.

Priyantonoa, E., Purwanto, Y.A., Sobir. 2016. Penyimpanan Dingin Bawang Merah (Allium ascalonicum L.). Journal of Agro-Based Industry, 33 (No. 1), 32–38.

Rahayu, D., Bintoro, N. 2019. Mathematical analysis and modelling of respiration rate of tropical climacteric produces during storage under various temperatures. IOP Conference Series: Earth and Environmental Science, 355(1).

Sari, M., Simbolon, J. 2020. Prediksi laju respirasi terong dengan persamaan arrhenius. Jurnal Agroteknosains, 4(2), 21–27.




  • There are currently no refbacks.

Copyright (c) 2022 Randi Anggit Wibisono, Nursigit Bintoro

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.