DAYA HAMBAT EKSTRAK ALGA COKLAT JENIS SARGASSUM TERHADAP PROSES PEMATANGAN BUAH DAN SAYUR

Ismail Marzuki, Tjodi Harlim, Umar Ubbe

Abstract


The aims of this research were to know the percentage of the brown algae (Sargassum) extract obtained from a cooking method by using of water as a solvent and to determine nitrogen and protein contents in the extract. Results shows that the extract of Sargassum obtained is 9,435 % with total nitrogen, protein, protein–nitrogen, and cytokinin-nitrogen are 3,86 %; 2,89 %; and 3,385 %, respectively. Two method were use to know the activity of Sargassum on the again process of fruits and vegetables (sweet orange, Hanlim norris ant tomato). The methods were as follows: (1) fruits and vegetables were directly wrapped with dried Sargassum and (2) fruits and vegetables were immersed into the sargassum extract with various concentration (between 0 and 50 ppm) with the concentration interval observed in the first method. This may happen because there was no a direct contact between fruits and vegetables with the component  which has the inhibition effect to the aging  process of fruits and vegetables. On the other hand, in the second method, the Sargassum extract is effective in inhibiting  the aging  process of fruits and vegetables. At a suspension concentration of  35  ppm, the sweet orange can be kept for about 70,4 days at a temperatur of 10 0C, whereas without a treatment with the suspension, it can just be kept for about 31,6 days. The effect to the suspension  with a concentration of 25 ppm to tomatoes are that the storing  time of the fruits can be until 45,4 days at a temperature of 10 0C. Without a treatment with the suspension, these tomatoes can just be kept for 19,4 days. This is possible due to the assumption that the component existing in the Sargassum extract can cover the pores of sweet oranges and tomatoes so that the air respiration from  and to the fruits and vegetables decrease.

Keywords: Inhibition, extract, cytokinin, sargassum, aging

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