Non-Destructive Method to Evaluate  The Relationship Between Skin Color and Quality Characteristic of Avocado  (Persea americana Mill.)

Fenny Aprilliani; Hernowo Hernowo

doi:10.25047/jii.v22i3.3621

Metode Non-Destruktif untuk Mengevaluasi Hubungan Antara Warna Kulit dan Karakteristik Kualitas Alpukat (Persea americana Mill.)

Authors

Fenny Aprilliani , Hernowo Hernowo

DOI:

10.25047/jii.v22i3.3621

Published:

30-12-2022

Issue:

Vol. 22 No. 3 (2022): Desember

Keywords:

alpukat, tingkat kematangan, metode non-destruktif

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Aprilliani, F., & Hernowo, H. (2022). Metode Non-Destruktif untuk Mengevaluasi Hubungan Antara Warna Kulit dan Karakteristik Kualitas Alpukat (Persea americana Mill.). Jurnal Ilmiah Inovasi, 22(3), 297–303. https://doi.org/10.25047/jii.v22i3.3621

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Abstract

Analisis warna dapat digunakan untuk mengetahui karakteristik mutu dan tingkat kematangan produk pertanian, termasuk alpukat. Alpukat Mentega dengan tiga tingkat kematangan berbeda A1: kurang dari 80%, A2: 80-85%, dan A3: tingkat kematangan lebih dari 85% dikumpulkan dari Bandungan, Indonesia. Karakterisasi buah alpukat dilakukan dengan 33 buah sampel untuk setiap tingkat kematangan dengan bobot sekitar 366±16 g. Kehilangan massa dan dimensi (%), sifat warna (L*a*b*), dan kekerasan (kg.mm^-2) dievaluasi. Hasil penelitian menunjukkan tingkat kematangan berpengaruh nyata terhadap susut massa, kekerasan, dan sifat warna (L* dan a*). Penyimpanan selama 10 hari pada suhu ruang untuk sampel A3 (tingkat kematangan lebih dari 85%) menunjukkan kehilangan massa tertinggi (4,77±2,31%), kehilangan dimensi (114,36±7,83% untuk panjang dan 22,79±15,78% untuk lebar), dan nilai kekerasan terendah (0,46±0,31 kg.mm^-2). Hubungan antara warna kulit dan karakteristik mutu alpukat Mentega dikembangkan menggunakan data kekerasan buah dan indeks kematangan alpukat (AMI) dengan rumus F = -0,1116x-0,9692; MAPE = 21,74%. Data aktual dan estimasi kekerasan menunjukkan bahwa model cocok untuk menggambarkan kekerasan buah aktual di bawah kondisi percobaan yang sama.

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Metode Non-Destruktif untuk Mengevaluasi Hubungan Antara Warna Kulit dan Karakteristik Kualitas Alpukat (Persea americana Mill.)

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