Responsive Banner

Pengaruh cara dan lama pemeraman terhadap kadar gula reduksi, kadar air, kandungan vitamin A, dan tekstur pada buah pisan raja nangka (Musa paradisiaca L.)

Anam, Mohammad Fathul (2011) Pengaruh cara dan lama pemeraman terhadap kadar gula reduksi, kadar air, kandungan vitamin A, dan tekstur pada buah pisan raja nangka (Musa paradisiaca L.). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

[img]
Preview
Text (Introduction)
04520012 Pendahuluan.pdf

Download (633kB) | Preview
[img]
Preview
Text (Abstract: Indonesia)
04520012 Indonesia.pdf

Download (8kB) | Preview
[img]
Preview
Text (Abstract: English)
04520012 Inggris.pdf

Download (62kB) | Preview
[img]
Preview
Text (Abstract: Arabic)
04520012 Arab.pdf

Download (196kB) | Preview
[img]
Preview
Text (Chapter 1)
04520012 Bab 1.pdf

Download (292kB) | Preview
[img]
Preview
Text (Chapter 2)
04520012 Bab 2.pdf

Download (391kB) | Preview
[img]
Preview
Text (Chapter 3)
04520012 Bab 3.pdf

Download (232kB) | Preview
[img]
Preview
Text (Chapter 4)
04520012 Bab 4.pdf

Download (502kB) | Preview
[img]
Preview
Text (Chapter 5)
04520012 Bab 5.pdf

Download (84kB) | Preview
[img]
Preview
Text (References)
04520012 Daftar Pustaka.pdf

Download (137kB) | Preview
[img]
Preview
Text (Appendices)
04520012 Lampiran.pdf

Download (2MB) | Preview

Abstract

INDONEISA:

Buah pisang termasuk buah klimaterik yang untuk pematangannya biasanya dilakukan pemeraman. Pemeraman dilakukan untuk menyeragamkan kematangan buah dan untuk meningkatkan laju respirasinya yang ditandai oleh produksi etilen buah- buahan. Selama pematangan buah mengalami perubahan-perubahan kimiawi diantaranya kadar gula reduksi, kadungan vitamin A, kadar air, dan teksturnya. Berdasarkan latar belakang tersebut penelitian dilakukan dengan tujuan untuk: (1) 1. Mengetahui pengaruh cara pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A, kadar air dan tekstur buah pisang, (2) Mengetahui pengaruh lama pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A, kadar air dan tekstur buah pisang. (3) Mengetahui pengaruh interaksi antara cara dan lama pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A, kadar air dan tekstur buah pisang.

Penelitian ini dilaksanakan di Laboratorium Biologi Universitas Muhammadiyah Malang dan Laboratorium IPA MTs Surya Buana Malang pada tanggal 30 Maret sampai dengan 7 April 2011. rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor pertama yaitu cara pemeraman. Cara pemeraman dibedakan menjadi pemeraman karbit (C1), daun lamtoro (C2), dan daun pisang (C3), dan faktor yang kedua adalah lama pemeraman yang terdiri dari 0 hari (L0), 2 hari (L1), 4 hari (L2),
6 hari (L3), dan 8 hari (L4). Data yang diperoleh dari penelitian ini dianalisis dengan Analisis Variansi (ANAVA) ganda. Jika dalam penelitian ini nilai F hitung > F tabel berarti hipotesis diterima. Dan untuk mengetahui perbedaan tiap perlakuan dilanjutkan dengan BNJ atau DMRT.

Hasil penelitian menunjukkan bahwa (1) Ada pengaruh cara pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A , dan tekstur yang dihasilkan oleh buah pisang raja nangka. Kadar gula tertinggi dihasilkan dari cara pemeraman karbit. Tetapi tidak berbeda nyata pada kadar air. (2) Ada pengaruh dari lama pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A , kadar air dan tekstur yang dihasilkan oleh buah pisang raja nangka. (3) Ada pengaruh dari interaksi cara dan lama pemeraman yang berbeda terhadap kadar gula reduksi, kandungan vitamin A , kadar air dan tekstur yang dihasilkan oleh buah pisang raja nangka.

ENGLISH:

Banana is a kind of climateric fruit where to make it ripe usually using ripening. The ripening is done to make it homogenous in fruit ripen and to increase respiration’s rapid marked by fruits etilen production. During ripening, the fruits experience chemical changed; there are a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana. According to the background of the study, this research is done by the aims: (1) To know the influence of the different ways of ripening toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana. (2) To know the influence of the different long standing of ripening toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana. (3) To know the influence of interaction between the different of ways and long standing of ripening toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana.

This research is finished in Biology Laboratory of Muhammadiyah University of Malang and IPA Laboratory of Surya Buana Junior High School of Malang on 30th of March 2011 until 07th of April 2011. This research is using Complete Random Planning (RAL) with 2 factors. The first factor is the ways of ripening. The way to ripen is differentiate into three; they are Carbide Ripening (C1), Leucaena Glauca Leaves Ripening (C2), and Banana Leaves Ripening (C3). The second factor is the long standing of ripening that consists of 0 day (L0), 2 days (L1), 4 days (L2), 6 days (L3), 8 days (L4). The datum that is gotten from this research is analyzed by double Variations Analysis (ANAVA). If the value of F counting F dense in this research, it means that the hypothesis is received. And to know the differentiation of every treatment is continued by BNJ or DMRT.

The results of this research shows that (1) There is influence of different ways of ripening toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana. The highest of sugar degree is produced by carbide. But in water volume it does not show the differentiation. (2) There is influence of different long standing of ripening toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana. (3) There is influence of different ways and long standing of ripening interaction toward a reduction sugar degree, vitamin a content, water volume, and the texture of raja nangka banana.

Item Type: Thesis (Undergraduate)
Supervisor: Harianie, Liliek and Barizi, Ahmad
Contributors:
ContributionNameEmail
UNSPECIFIEDHarianie, LiliekUNSPECIFIED
UNSPECIFIEDBarizi, AhmadUNSPECIFIED
Keywords: Cara Pemeraman; Lama Pemeraman; Kadar Gura Reduksi; Vitamin A; Kadar Air; Tekstur; Pisang Raja Nangka; Ways of Ripening, Long Standing of Ripening, Reduction Sugar Degr ee; Vitamin A; Water Volume; The Texture of Raja Nangka Banana
Subjects: 06 BIOLOGICAL SCIENCES > 0607 Plant Biology > 060705 Plant Physiology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Annas Al-haq
Date Deposited: 06 Aug 2015 08:35
Last Modified: 06 Aug 2015 08:35
URI: http://etheses.uin-malang.ac.id/id/eprint/1036

Downloads

Downloads per month over past year

Actions (login required)

View Item View Item