Perbedaan De-astrigency Terhadap Lama Masa Simpan Buah Kesemek

Eko Setiawan

Abstract


Kesemek oriental (Diospyros kaki L.) berasal dari dan sebagian besar telah dibudidayakan di Cina, Korea, dan Jepang, dan saat ini dibudidayakan di Indonesia di daerah Batu, Kuningan, dan Brastagi. Keberhasilan dalam menyebarkan kesemek di Indonesia masih terbatas. Tujuan dari penelitian ini adalah untuk menentukan suhu rendah untuk penyimpanan lama buah kesemek. Penyemprotan buah kesemek dengan alkohol 95% dapat menghilangkan sifat astringency lebih cepat, tetapi kualitas buah menjadi lebih buruk karena kerusakan pada dinding sel buah, gangguan daging kulit dan pembusukan. Buah dengan perlakuan semprotan alkohol 95% meningkatkan pembusukan hingga 50% selama dua minggu pascapanen. Untuk menjaga kualitas kesemek, perlu disemprotkan dengan alkohol 70% untuk kualitas yang baik.

 


Keywords


alkohol; astringency; kesemek; kualitas buah

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DOI: https://doi.org/10.21107/agrovigor.v11i1.4866

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