Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan
(Lycopen And Carotenoid Contents Of Tomato (Lycopersicum Pyriforme) On Different Maturity Stages: Influence Of Chitosan Coating And Storage). 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. Howev...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2015-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
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| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/2832 |
| _version_ | 1797228843540414464 |
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| author | Melly Novita Satriana Satriana Etria Hasmarita |
| author_facet | Melly Novita Satriana Satriana Etria Hasmarita |
| author_sort | Melly Novita |
| collection | DOAJ |
| description | (Lycopen And Carotenoid Contents Of Tomato (Lycopersicum Pyriforme) On Different Maturity Stages: Influence Of Chitosan Coating And Storage).
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. |
| first_indexed | 2024-04-24T15:03:08Z |
| format | Article |
| id | doaj.art-66f7c58a0aff4b50b4dd7921347f257f |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2024-04-24T15:03:08Z |
| publishDate | 2015-04-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-66f7c58a0aff4b50b4dd7921347f257f2024-04-02T14:20:23ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202015-04-0171353910.17969/jtipi.v7i1.28322676Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan PenyimpananMelly Novita0Satriana Satriana1Etria Hasmarita2Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah KualaProgram Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah KualaProgram Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala(Lycopen And Carotenoid Contents Of Tomato (Lycopersicum Pyriforme) On Different Maturity Stages: Influence Of Chitosan Coating And Storage). 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.http://jurnal.unsyiah.ac.id/TIPI/article/view/2832chitosantomatoeslycopencarotenoid |
| spellingShingle | Melly Novita Satriana Satriana Etria Hasmarita Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan Jurnal Teknologi dan Industri Pertanian Indonesia chitosan tomatoes lycopen carotenoid |
| title | Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan |
| title_full | Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan |
| title_fullStr | Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan |
| title_full_unstemmed | Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan |
| title_short | Kandungan Likopen Dan Karotenoid Buah Tomat (Lycopersicum Pyriforme) Pada Berbagai Tingkat Kematangan: Pengaruh Pelapisan Dengan Kitosan Dan Penyimpanan |
| title_sort | kandungan likopen dan karotenoid buah tomat lycopersicum pyriforme pada berbagai tingkat kematangan pengaruh pelapisan dengan kitosan dan penyimpanan |
| topic | chitosan tomatoes lycopen carotenoid |
| url | http://jurnal.unsyiah.ac.id/TIPI/article/view/2832 |
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