PENGARUH MAP (MODIFIED ATMOSPHERE PACKAGING) DALAM MEMPERTAHANKAN KUALITAS FRESH CUT PADA BUAH SALAK (Salacca edulis)

This research is to examine the ability of Modified Atmosphere Packaging (MAP) and the most effective heat treatment in maintaining the quality of fresh cut salak fruit. The study was carried out at the Postharvest Laboratory of UMY in February 2021. The study used an experimental research method with a single factor arranged in a Completely Randomized Design (CRD) with 4 treatments, namely MAP with 73.70% argon gas and hot water treatment with a temperature of 40-10ºC for 10 minutes. (P1), hot water treatment with a temperature of 40ºC for 10 minutes (P2), MAP with 73.70% argon gas (P3), and without treatment (P4). All treatments were stored at 15ºC. The results showed that MAP treatment with 73.70% argon gas plus hot water treatment of 40ºC for 10 minutes was not able to suppress weight loss, total titrated acid, total phenolic compounds, reducing sugars but could maintain the fresh cut quality of salak pondoh fruit until the third day 6 storage