Pendugaan Umur Simpan Jeruk Siam (Citrus nobilis var. microcarpa) Berdasarkan Kandungan Vitamin C Menggunakan Persamaan Arrhenius

Abstrak.Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga umur simpan jeruk siam berdasarkan laju penurunan vitamin C selama penyimpanan menggunakan persamaan Arrhenius. Jeruk siam segar disimpan dengan variasi suhu yaitu suhu 10⁰C, 15⁰C, dan 28⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, total padatan terlarut (TPT), vitamin C, dan uji organoleptik yaitu warna, aroma, tekstur, rasa, dan penerimaan keseluruhan. Hasil penelitian diperoleh persentase susut bobot pada suhu 10⁰C dan suhu 15⁰C yaitu 11,57 % pada penyimpanan hari ke- 12. Tingkat kekerasan tertinggi pada suhu penyimpanan 10 ⁰C yaitu 2,09 Kg/cm2. Suhu 15 ⁰C mengalami kenaikan total padatan terlarut paling tinggi hingga 9,70% brix. Uji organoleptik penyimpanan terbaik pada suhu 15 ⁰C dengan lama penyimpanan hingga hari ke- 12, warna, tekstur, aroma, rasa dan penerimaan keseluruhan skornya yaitu 4,28, 4,05, 3,76, 4,50 dan 4,10. Umur simpan jeruk siam pada suhu 10⁰C umur simpannya 15 hari, suhu penyimpanan 15⁰C umur simpannya 14 hari, Suhu  28⁰C umur simpannya 13 hari. Penelitian ini didapatkan model pendugaan laju penurunan mutu jeruk siam selama penyimpanan yaitu k = 30.01808 e-777.54(1/T). Abstract. Analyzing the quality during storage could be done by controlling the storage as well as suspecting the rate of decrease the quality. This research aim to presume the life of siamese orange based on the rate of vitamin C decrease during the storage by using Arrhenius equation. The fresh siamese oranges with variety of storage temperature were 10 0C, 15 0C, and 28  0C. Analysis done in 3 days until the panelist refected to the shrinkage of weight, the level of solid, total soluble solid (TSS), Vitanin C, and organoleptic test such as colour, aroma, texture, taste, acceptance in a whole. From the result it is obtained the percentage of shrinkage weigh of temperature at 10 0C and at 15 0C  was 11,57 % in the storage of day 12. The highest level of solid was on temperature at 10 0C was 2,09 kg/cm2. On the temperature 15 0C it has the total soluble solid up to 9,70b% brix. The best organoleptic test storage was on temperature 15 0C with in 12 days of storage, the highest colour, aroma, texture, taste, and acceptance in a whole score was 4,28, 4,05, 3,76, 4,50 and 4,10. The siamese orange life storage on temperature 10 0C could be storage for 15 days, on temperature 15 0C could be storage for 14 days, on temperature 28 0C could be storage for 13 days. The reseach found out that the persume of decreasing the quality of siamese orange duringstorage was k = 30.01808 e-777.54(1/T).