EFFECT OF PACKAGING AND TEMPERATURE TREATMENT ON PHYSICAL CHARACTERISTICS OF WATER SPINACH (Ipomea aquatica)

Eka Chairunnisa1, Hieronimus Satria Yuda Widianto1, Silvia Oktavia1 Ankardiansyah Pandu Pradana1*, Muh Adiwena2, Rizza Wijaya3

1Program Studi Proteksi Tanaman, Fakultas Pertanian, Universitas Jember

2Program Studi Agroteknologi, Fakultas Pertanian, Universitas Borneo Tarakan

3Jurusan Teknologi Pertanian, Program Studi Keteknikan Pertanian, Politeknik Negeri Jember

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ABSTRACT

Water spinach is one of the vegetables consumed by Indonesian pepole. Post-harvest management is one way of efforts to maintain product qualit. Agricultural products in the form of raw materials, semi-finished materials, and finished foodstuffs have a limited durability before experiencing decay. There needs to be a way to maintain the quality and quality of the product so that it remains fresh until it reaches the hands of consumers. One way is to do good packaging. The purpose of this study was to determine the effect of the best type of packaging on the shelf life of kale at different temperature conditions. The study used a completely randomized design (CRD) with 8 treatments with 3 replications. The variables observed were leaf color, level of freshness, odor, and consumption feasibility. The results showed that plastic container packaging at cold temperatures can maintain the color and freshness of kale. Kangkung packaged in plastic wrap and plastic containers at room temperature and plastic wrap at cold temperatures has a high odor value. Water spinach packaged in paper and plastic containers has a high consumption value. The conclusion of this study is that the type of packaging used to store kale can affect leaf color changes, freshness, odor, and suitability for consumption.

Keywords: water spinach, packaging, temperature, shelflife

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