<![CDATA[ABSTRACTThe objectives of this study were: To know the influence of the pre-cooling duration on the quality tomato fruit, and the influence of the pre-cooling duration on the tomato fruit shelflife. Implementation of this research activity conducted for one month starting in March-April 2017, which is located in Laboratory of Department of Agriculture Cultivation, Faculty of Agriculture, University of Palangkaraya, Central Kalimantan Province. This study used a Single Randomized Complete Random (RAL) design with a pre-cooling treatment time consisting of 4 (four) treatments ie P0 = Without pre- cooling, P15 = Pre-cooling 15 minutes, P30 = Pre-cooling 30 minutes, and P45 = Pre-cooling 45 minutes. The observed variables were water content, vitamin C, weight loss, total acid, and total dissolved solids. The results showed that pre-cooling P15 was able to provide a good shelf life of up to 17 days. A 15-minute pre-cooling treatment is the best result in minimizing moisture evaporation. Vitamin C has increased in days 5 th, 7 th, and 9 th. The highest weight loss was in pre-cooling 30 minutes 7 days with a value of 5.47%, indicating an increased weight shrinkage value in a 15-minute pre-cooling treatment. The highest total acid value on 3 day was pre-cooling treatment of 15 minutes with a value of 5.28%, indicating the total acid value during storage increased and decreased. The total content of dissolved solids did not differ significantly between the pre-cooling treatment of tomatoes. Pre-cooling treatment can extend the shelf life.Keywords: Tomato fruit, Pre-coling, quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah mengetahui pengaruh lama pra-pendinginan terhadap mutu buah tomat, dan mengetahui pengaruh lama pra-pendinginan terhadap daya simpan buah tomat. Pelaksanaan kegiatan penelitian ini dilaksanakan selama satu bulan dimulai pada bulan Maret-April 2017, yang bertempat di Laboratorium Jurusan Budidaya Pertanian, Fakultas Pertanian, Universitas Palangka Raya, Provinsi Kalimantan Tengah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan perlakuan lama waktu pra-pendinginan yang terdiri dari 4 (empat) perlakuan yaitu P0 = Tanpa pra-pendinginan, P15 = Pra-pendinginan 15 menit, P30 = Pra-pendinginan 30 menit, dan P45 = Pra-pendinginan 45 menit. Variabel yang diamati yaitu kadar air, vitamin C, susut bobot, total asam, dan total padatan terlarut. Hasil penelitian menunjukan bahwa pra-pendinginan P15 mampu memberi masa simpan yang baik sampai 17 hari. Perlakuan pra-pendinginan 15 menit merupakan hasil terbaik dalam memperkecil penguapan kadar air. Vitamin C mengalami peningkatan pada hari ke-5, 7, dan ke-9. Susut bobot tertinggi terdapat pada pra-pendinginan 30 menit hari ke- 7dengan nilai 5,47%, hal ini menunjukan nilai susut bobot meningkat di perlakuan pra-pendinginan 15 menit. Nilai total asam tertinggi pada hari ke-3 yaitu perlakuan pra-pendinginan 15 menit dengan nilai 5,28 %, hal ini menunjukan nilai total asam selama penyimpanan mengalami kenaikan dan penurunan.Ngadiono, dkk Aplikasi Para Pendinginan Terhadap Daya Simpan…….28Kandungan total padatan terlarut tidak berbeda nyata antara perlakuan pra-pendinginan buah tomat.Perlakuan pra-pendinginan dapat memperpanjangmasa simpan.Kata kunci : buah tomat, pra-pendinginan, mutu, masa simpan]]>
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