Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan

ABSTRACT: Tomato as a young fruit has light green to dark green, hairy, and has a sour taste, bitter, and bad smelling because it contains lycopersicin. However, after its mature became slightly yellow, bright red or dark, yellowish red, yellow or dark red, and it tastes will be good because of more mature the fruit, content of lycopersicin disappeared. Carotenoids especially lycopene and β-carotene is a major component that determines the color of ripe tomatoes. This study was conducted to determine the changes in the content of carotenoids and lycopene along with a change in color in tomatoes were coated with chitosan during storage. The experiment was arranged in completely randomized factorial design (CRD). The first factor was level of maturity (M) that consisted of three (3) levels: M1 = breaker green tomatoes(0-10% red skin), M2 = half-ripe tomatoes (30-60% red skin), M3 = red tomatoes (> 70% red skin). The second factor was storage time (P) consisted of 5 (five) levels: P1 = 0 day, P2 = 5 days, P3 = 10 days = 15 days P4, P5 = 20 days, with 2 replications. Analysis conducted on tomatoes include: analysis of lycopene, carotenoids, and sensory test of skin color. The results showed that the chitosan-coated tomatoes had higher levels of lycopene and carotenoids content than the tomatoes without treatment (control). Level of maturity in tomatoes significantly effect on the formation of lycopene and carotenoids content during storage. In addition to the chitosan coating tomatoes are also able to maintain the color of tomatoes during storage.
Keywords: chitosan; tomatoes; lycopen; carotenoid
Penulis: Melly Novita, Satriana, Etria Hasmarita
Kode Jurnal: jppertaniandd150978

JURNAL BERHUBUNGAN: