Rancangan Kemasan dan Aplikasi Ice gel untuk Transportasi Jamur Tiram (Pleurotus ostreatus)

Mila Siti Amalia, Emmy Darmawati, Leopold Oscar Nelwan

Abstract

Abstract

The high ambient temperatures at the oyster mushrooms distribution will accelerate deterioration. Ice gel can be used to lower the mushrooms temperature during transport, so that the mushrooms quality can be maintained. This research was aimed to design the packages, determine the ice gel need, and decreased the oyster mushroom temperature up to 15 oC by applying ice gel. The research treatments were giving
ice gel (G): without an ice gel (G0), the ice gel formation 1 (G1) placed the ice gel vertically between every partition on the mushroom retail package and the ice gel formation 2 (G2) placed two ice gel on the top of the package horizontally and an ice gel at the side of the package vertically; and plastic PP perforation treatment: 0.1 % (P1) and 0.3 % (P2) of package area. The result was the 50 x 40 x 24 cm corrugated cardboard dimension had been designed for 3 kg of mushroom and 2.52 kg ice gel could be used with the expectation to lower the mushrooms temperature up to 15 ° C for 2.5 hours. The ice gel formation 2 with perforated 0.3 % and 0.1 % could decrease mushroom temperature at the top part, up to 11 oC and 12.2 oC. While, the rate of mushroom temperature in the package were 16.9 oC and 17.1oC during 2.5 hours.

                                                              

                                                             Abstrak


Suhu lingkungan yang tinggi saat distribusi jamur tiram akan mempercepat penurunan mutu. Ice gel dapat digunakan untuk menurunkan suhu jamur selama transportasi sehingga kualitas jamur dapat dipertahankan. Penelitian ini bertujuan untuk merancang kemasan, menentukan kebutuhan ice gel dan menurunkan suhu jamur tiram hingga 15 oC saat transportasi dengan aplikasi ice gel. Perlakuan yang
diberikan adalah pemberian ice gel (G): tanpa ice gel (G0), ice gel susunan 1 yaitu diletakkan secara vertikal antara masing-masing sekat pada kemasan ritel jamur (G1) dan ice gel susunan 2 yaitu 2 buah ice gel diletakkan secara horizontal dibagian atas kemasan dan 1 buah ice gel secara vertikal pada sisi kemasan (G2). Perlakuan perforasi (P) pada plastik PP: 0.1 % (P1) dan 0.3 % (P2) dari luas kemasan. Hasil penelitian ini adalah kemasan berbahan karton gelombang dengan dimensi 50 cm x 40 cm 24 cm yang telah dirancang untuk wadah 3 kg jamur dan 2.52 kg ice gel dapat digunakan dengan harapan dapat menurunkan suhu jamur hingga 15 oC selama 2.5 jam. Posisi ice gel susunan 2 dengan perforasi plastik
0.3 % dan 0.1 % dapat menurunkan suhu jamur bagian atas masing-masing hingga 11 oC dan 12.2 oC, sedangkan rata-rata suhu jamur dalam kemasan adalah 16.9 dan 17.1 selama 2.5 jam.

References

Arianto DP. 2013. Karakteristik Jamur Tiram (Pleurotus ostreatus) Selama Penyimpanan dalam Kemasan Plastik Polipropilen (PP). Agrointek 7(2).

[ASHRAE]. American Society of Heating, Refrigerating, and Air-Conditioning Engineers. 1999. Fundamentals. p 118. Atlanta (US).

Camelo AFL. 2004. Manual for the preparation and sale of fruits and vegetables. Food and Agriculture Organization of United Nation.

Lu YY, Su ML, Gau ML. 2015. The efficacy of coldgel packing for relieving episiotomy pain – a quasirandomised control trial. Contemporary Nurse article 23 june 2015.

Margeirsson B, Palsson H, Popoc V. 2012. Numerical Modelling of Temperature Fluctuation in Superchilled Fish Loin Package in Expanded
Polystyrene and Store at Dynamic Temperature Condition. International Journal of Refrigeration 35:1318-1326.

Nurkusumaprama A. 2014. Aplikasi ice gel pada kemasan untuk transportasi dan penyimpanan sementara jamur tiram (Pleurotus ostreatus). Jurnal keteknikan Pertanian 2(2).

Singh SP, Burgess G, Singh J. 2008. Performance Comparison of Thermal Insulated Packaging Boxes, Bags and Refrigerants for Single-parcel
Shipments. Packag Technol Sci 21: 25–35

Authors

Mila Siti Amalia
ipbengineer06amalia@gmail.com (Primary Contact)
Emmy Darmawati
Leopold Oscar Nelwan
Author Biographies

Mila Siti Amalia, Institut Pertanian Bogor

Departemen Teknik Mesin dan Biosistem

Emmy Darmawati, Institut Pertanian Bogor

Departemen Teknik Mesin dan Biosistem

Leopold Oscar Nelwan, Institut Pertanian Bogor

Departemen Teknik Mesin dan Biosistem
AmaliaM. S., DarmawatiE., & NelwanL. O. (2017). Rancangan Kemasan dan Aplikasi Ice gel untuk Transportasi Jamur Tiram (Pleurotus ostreatus). Jurnal Keteknikan Pertanian, 5(2). https://doi.org/10.19028/jtep.05.2.%p

Article Details

Most read articles by the same author(s)