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.
Penulis: Melly Novita, Satriana,
Etria Hasmarita
Kode Jurnal: jppertaniandd150978
