PERUBAHAN MUTU BUAH PEPAYA (CARICA PAPAYA L) VARIETAS IPB 9 (CALINA) SELAMA PENYIMPANAN PASCA SIMULASI TRANSPORTASI

Papaya (Carica Papaya L.) IPB 9 (calina) variety has thick, sweet flesh and high productivity. During the transportation process of papaya fruit, mechanical damage (bruises, abrasions, weight loss) and physiological damage often occur which can cause papaya fruit to experience a decrease in the quality of papaya during storage before consumption. The purpose of this study was to determine changes in the quality of papaya fruit after transportation simulation. The research design used a randomized block design (RAK) with the treatment of the position of the fruit in the packaging which was stored horizontally (KS1) and vertically (KS2) during the transportation simulation process. After transport simulation, the papayas were stored at 18-20oC for 12 days. The quality measurement results for weight loss after 12 days of storage for KS1 reached 7.34% and KS2 reached 7.43%. The results of hardness measurements after 12 days of storage for KS1 were 0.84 kgf and KS2 were 0.76 kgf. The results of measuring the skin color of papaya fruit after 12 days of storage showed a decrease in the freshness of the papaya fruit but it was still suitable for consumption. The measurement results for the total dissolved solids content after 12 days of storage for KS1 reached 11.45% and KS2 reached 11.32%. Abstrak   Pepaya (Carica Papaya L.) varietas IPB 9 (calina) memiliki daging buah yang tebal, manis dan produktivitasnya tinggi. Pada saat proses transportasi buah pepaya sering terjadi kerusakan mekanis (memar, lecet, susut bobot) dan kerusakan fisiologis yang dapat menyebabkan buah pepaya mengalami penurunan mutu buah pepaya selama penyimpanan sebelum dikonsumsi. Tujuan penelitian ini adalah mengetahui perubahan mutu buah pepaya pasca simulasi transportasi. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan posisi buah dalam kemasan yang disimpan secara horizontal (KS1) dan vertikal (KS2) selama proses simulasi transportasi. Setelah dilakukan simulasi transportasi, pepaya disimpan pada suhu 18-20oC selama 12 hari. Hasil pengukuran mutu susut bobot setelah 12 hari penyimpanan untuk KS1 mencapai 7.34% dan KS2 mencapai 7.43%. Hasil pengukuran kekerasan setelah 12 hari penyimpanan untuk KS1 yaitu 0.84 kgf dan KS2 yaitu 0.76 kgf. Hasil pengukuran warna kulit buah pepaya setelah 12 hari penyimpanan mengalami penurunan kesegaran buah pepaya tetapi masih layak untuk dikonsumsi. Hasil pengukuran kandungan total padatan terlarut setelah 12 hari penyimpanan untuk KS1 mencapai 11.45% dan KS2 mencapai 11.32%. &nbsp