Pakcoy ( Brassica rapa L. ) adalah salah satu tanaman hortikultura yang kaya akan vitamin A, B, C, E dan K yang berguna untuk mempertahankan kesehatan dan mencegah penyakit. Daun bawang (Allium fistulosum L.) merupakan salah satu jenis produk hortikultura yang banyak digunakan sebagai bumbu penyedap, pengharum, dan campuran berbagai masakan. Kesalahan pada saat pasca panen atau penanganan pasca panen yang kurang tepatdapat menyebabkan komoditas sayuran mengalami kerusakan berupa kerusakan fisik, kimiawi, mikrobiologi, dan fisiologis. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan terhadap sifat f i s i k , kimiawi, dan mikrobiologis p a k c o y d a n d a u n b a w a n g . Penelitian ini menggunakan rancangan acak kelompok (RAK), satu faktor yaitu jenis kemasan Plastik PP (polypropylene), plastik PE (Polyethylene), WP (WrappingPlastic), dan kertas buram.Untuk jenis kemasan plastik PP dan plastik PE dilubangi sebanyak 4 lubang dengan diameter 5 cm. Penyimpanan pakcoy dan daun bawang dilakukan selama 1 sampai 7 hari (diamati tiap hari), Berdasarkan hasil penelitian jenis kemasan berpengaruh nyata terhadap sifat fisik pakcoy dan daun bawang ( susut bobot, warna dan tektur) selama penyimpanan. Kemudian jenis kemasan berpengaruh nyata terhadap sifat kimiawi pakcoy dan daun bawang (kadar air) selama penyimpanan. Nilai kadar air tertinggi pada pakcoy yaitu pada perlakuan P.4 dengan nilai 94.102 dan untuk nilai tertinggi kadar air daun bawang yaitu perlakuan B.4 dengan nilai 92.700. Pakcoy dan daun bawang yang dikemas menggunakan PP, PE,WP dan kertas menghasilkan jumlah mikroorganisme yang beragam. Mikroorganisme dengan jumlah bakteri terendah yaitu pada perlakuan
B.4 dengan nilai 4,1 x 10-4 pada sampeldaun bawang. Semakin sedikit jumlah bakteri maka akan semakin bagus.


Kata kunci :Daun bawang, jenis kemasan, pakcoy, penyimpanan, mikrobiologis, sifat fisik, sifat kimiawi.

Brassica rapa L., a hortikultura plant, is known for its high content of vitamin A, B, C, E, and K, which promote health and prevent diseases. The scallion, or Allium fistulosum, is a commonly utilized horticulture commodity with extensive application as a culinary seasoning, aromatic agent, and ingredient in diverse culinary preparations. Improper post- harvest handling practices have the potential to result in detrimental effects on vegetable commodities, encompassing physical, chemical, microbiological, and physiological damage. This study aimed to investigate the impact of different packing types on the physical, chemical, and microbiological characteristics of pak choy and scallion. The present study employed a randomised block design (RBD) to investigate the effects of serveral packaging materials, including PP (polypropylene), PE (plyethylene), WP (Wrapping plastic), and opaque paper. In the case of packing material made of PP plastic and PE platic, it is customary to create four perforations with a diameter of 5 cm. the pak choy and scallion specimens were subjected to daily observations over 1 to 7 days. The findings indicate that the physical characteristics of bok choy and scallion ( namely weight loss, colour, and texture) during storage are grealty influenced by the type of packing utilized. Furthermore, it is worth noting that the chemical properties of bok choy and scallion, namely their water content, are considerably influenced by the type of pakcing employed during storage. Treatment P.4 had the highest water content value among bok choy, measuring 94,102. Similarly, treatment B.4 displayed the highest water content value among spring onions, measuring 9,700. The packaging materails PP, PE, WP, and paper used for pak choy and spring onions have been found to harbour diverse bacteria. Treatment B.4 exhibited the lowest bacterial count among the microorganisms, with a quantified value of 4.1x 10-4, as observed in the leek samples A lower quantity of bacteria is preferable. Keywords : Scallion, Packaging Tpe, Microbiology, Bok Choy, Storage, Physical Properties, Chemical properties.