­Optimalisasi Daya Simpan dan Mutu Pascapanen Buah Tomat (Solanum lycopersicum L.) Melalui Teknik Aplikasi Edible Coating Berbahan Sorbitol dan Penyimpanan Suhu Dingin

Abstract

Buah tomat (Solanum lycopersicum L.) merupakan komoditas hortikultura yang memiliki nilai ekonomi tinggi, namun mudah mengalami kerusakan pascapanen akibat tingginya laju respirasi dan transpirasi. Penurunan mutu selama penyimpanan menyebabkan susut bobot, pelunakan tekstur, penurunan kandungan nutrisi, serta meningkatnya intensitas kerusakan buah. Penelitian ini bertujuan menganalisis pengaruh teknik aplikasi edible coating berbahan sorbitol dan suhu  penyimpanan terhadap mutu serta daya simpan buah tomat. Penelitian dilaksanakan pada Januari-April 2026 menggunakan metode kuantitatif eksperimental dengan rancangan split plot design dua faktor, yaitu kondisi penyimpanan dan teknik aplikasi edible coating. Parameter yang diamati meliputi susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, vitamin C, dan umur simpan. Hasil penelitian menunjukkan bahwa kombinasi edible coating sorbitol dan suhu penyimpanan berpengaruh nyata terhadap mutu tomat selama penyimpanan. Teknik pengolesan pada suhu rendah memberikan hasil terbaik dengan umur simpan mencapai 11 hari dan intensitas kerusakan sebesar 29%, lebih rendah dibandingkan kontrol sebesar 37%. Teknik pencelupan mampu mempertahankan total padatan terlarut sebesar 3,80°Brix serta vitamin C sebesar 53,0 mg/100 g pada suhu ruang dan 39,7 mg/100 g pada suhu rendah. Teknik penyemprotan menghasilkan kekerasan buah tertinggi sebesar 32,95 N pada akhir penyimpanan. Dengan demikian, edible coating berbahan sorbitol efektif mempertahankan mutu dan memperpanjang daya simpan buah tomat.

Tomato (Solanum lycopersicum L.) is a horticultural commodity with high economic value but is highly susceptible to postharvest deterioration due to its high respiration and transpiration rates. Quality degradation during storage leads to weight loss, texture softening, nutrient loss , and increased fruit damage intensity. This study aimed to analyze the effecs  of sorbitol-based edible coating application techniques and storage temperature on the quality and shelf life of tomatoes. The research was conducted from January to April 2026 using a quantitative experimental method with a two-factor split-plot  design, consisting of storage conditions and edible coating application techniques. Observed parameters included weight loss, damage intensity, total soluble solids, fruit firmness, vitamin C, and shelf life. The results showed that the combination of sorbitol-based edible coating and storage temperature significantly affected tomato quality during storage. The brushing technique under low-temperature storage produced the best result with a shelf life of 11 days and reducing damage intensity to 29%, compared with 37% in the control treatment. The dipping technique maintained total soluble solids at 3.80°Brix and vitamin C at 53.0 mg/100 g under room temperature and 39.7 mg/100 g under low-temperature storage. The spraying technique produced the highest fruit firmness value of 32.95 N at the end of storage. Therefore, sorbitol-based edible coating was effective in maintaining quality and extending tomato shelf life.