Luthfiana, Ilfa (2014) Pengaruh konsentrasi dan lama perendaman dalam kalsium klorida (CaCl2) terhadap kematangan dan kualitas buah pisang ambon kuning (Musa paradisiaca var sapientum). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.
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Abstract
INDONESIA:
Pisang ambon kuning (Musa paradisiaca Var Sapientum) termasuk salah satu buah andalan hortikultura di Indonesia yang sifatnya mudah mengalami kerusakan (perishable) karena masih berlangsungnya proses respirasi dan transpirasi walaupun buah tersebut sudah dipanen, akibatnya buah mengalami kemunduran mutu dan kerusakan fisiologis. Salah satu teknik yang dapat di aplikasikan untuk memperlambat proses respirasi dan transpirasi adalah dengan cara perendaman buah ke dalam larutan kalsium klorida (CaCl2). Penelitian ini bertujuan untuk mengetahui: (1) pengaruh pemberian konsentrasi kalsium klorida (CaCl2) yang berbeda terhadap kematangan, dan kualitas buah pisang ambon kuning (Musa paradisiaca Var Sapientum.) (2) pengaruh lama perendaman dalam larutan kalsium klorida (CaCl2) yang berbeda terhadap kematangan, dan kualitas (Musa paradisiaca Var Sapientum.). (3) pengaruh interaksi antara konsentrasi dan lama perendaman yang berbeda dalam larutan kalsium klorida (CaCl2) terhadap kematangan, dan kualitas buah pisang ambon kuning (Musa paradisiaca Var Sapientum.).
Penelitian ini dilaksanakan pada bulan Februari-Maret 2014 di laboratorium fisiologi tumbuhan, laboratorium Biokimia Jurusan Biologi Universitas Islam Negeri Maulana Malik Ibrahim Malang, serta Laboratorium Kimia Universitas Muhammadiyah Malang. Penelitian ini bersifat eksperimental dengan menggunakan metode Rancangan Acak Lengkap (RAL) disusun secara faktorial dengan 3 kali ulangan. Faktor pertama: Konsentrasi kalsium klorida (CaCl2) 0%, 4%, dan 8%. Faktor kedua yaitu Lama Perendaman buah pisang ambon kuning, 60 menit, 90 menit, dan 120 menit. Data yang diperoleh dianalisis dengan ANOVA two way dengan taraf kepercayaan (5%).
Hasil penelitian menunjukkan bahwa, (1) Ada pengaruh pemberian konsentrasi kalsium klorida (CaCl2) yang berbeda terhadap kematangan dan kualitas buah pisang ambon kuning (Musa paradisiaca Var Sapientum). Konsentrasi kalsium klorida 8% merupakan kosentrasi terbaik karena mampu menekan proses pematangan buah (perubahan warna dan kelunakan buah), serta dapat mempertahankan kualitas buah (kadar air, kadar gula reduksi dan total kalsium) dalam daging buah sampai hari ke-12. (2) Ada pengaruh lama perendaman buah pisang dalam kalsium klorida (CaCl2) terhadap kematangan dan kualitas buah pisang ambon kuning (Musa paradisiaca Var Sapientum). Lama perendaman terbaik yakni selama 120 menit, dengan hasil proses pematangan dapat diperlambat dan kualitas buah dapat terjaga sampai hari pengamatan ke-12. (3) Ada pengaruh interaksi antara konsentrasi dan lama perendaman yang berbeda terhadap kematangan dan kualitas buah pisang ambon kuning (Musa paradisiaca Var Sapientum), interaksi konsentrasi kalsium klorida 8% dengan lama perendaman 90 menit dan konsentrasi kalsium klorida 4% dengan lama perendaman 90 menit merupakan perlakuan yang baik, dengan hasil rendahnya nilai perubahan warna pada hari pengamatan ke-12, akan tetapi untuk kelunakan tekstur, perubahan pati menjadi gula dan penghambatan proses kehilangan air, tidak berbeda nyata dengan perlakuan lain pada hari ke-12.
ENGLISH:
A banana ambon yellow (Musa paradisiaca Var Sapientum) including one of the leaders product horticulture in Indonesia which could easily damaged (perishable) because it still for the process of respiration and transpiration although fruit has been harvested as a result the fruit suffered a setback quality and physiological damage.One of the techniques that can be in apply them to slow the process of respiration and transpiration is by means of soaking fruit into a solution of calcium chloride (CaCl2). This research aims to know the: (1) effect of calcium chloride concentration (CaCl2) are different to the maturation and quality of the fruit banana ambon yellow (Musa paradisiaca Var Sapientum.) (2) effect of long immersion in a solution of calcium chloride (CaCl2) are different to the maturation, and quality (Musa paradisiaca Var Sapientum.). (3) the influence of the interaction between concentration and long soaking in a solution of different calcium chloride (CaCl2) towards maturation, and and quality banana yellow fruit ambon (Musa paradisiaca Var Sapientum.).
This research conducted in february-march 2014 in the Laboratory of Plant Physiology and Biochemical of Biology Laboratory State Islamic University Maulana Malik Ibrahim Malang and Chemistry Laboratory University Muhammadiyah Malang.This research is are experimental design by using the method Draft Random Complete (DRC) arranged in factorials with 3 times a snapshot exam. The first factors: concentration of calcium chloride (CaCl2) 0%, 4%, and 8%. The second factor that is long immersion banana ambon yellow fruit 60 minute, 90 minutes, and 120 minutes. Date obtained analyzed by ANOVA two way with standard trust (5%).
The results showed that, (1) there is a concentration of calcium chloride (CaCl2) giving influence different maturation and fruit quality of banana ambon yellow (Musa paradisiaca Var Sapientum). Concentrations of calcium chloride 8% is the best for being able to push the process of maturation of the fruit (fruit colour change and tenderness texture), otherwise it can maintain the quality of the fruit include moisture content, the reduction of sugar levels and total calcium in the flesh of the fruit until the 12th day. (2) Any influence long immersion banana fruit in calcium chloride (CaCl2) against ripening of fruit banana yellow ambon and the quality (Musa paradisiaca Var. Sapientum). Long immersion best namely during 120 minutes, with the results maturation process of fruit can be slowed down and the quality of its could be maintained until the day of observation 12th.(3) the interaction between concentration and long submersion different against ripening fruit and quality banana ambon yellow (Musa paradisiaca var Sapientum). The interaction concentration of calcium chloride 8% with long immersion 90 minutes and concentration calcium chloride 4% with long immersion 90 minutes is good treatment, with the result the low value of the color change on the 12th day of observations, but the tenderness texture, change of starch into sugars and inhibitory process loses water, hasnt distinguished.
Item Type: | Thesis (Undergraduate) |
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Keywords: | Kalsium Klorida (Cacl2); Buah Pisang Ambon Kuning (Musa Paradisiaca Var Sapientum); Kematangan (Warna; Tekstur); Kualitas Buah ( Kadar Air; Kadar Gula Reduksi; Kadar Kalsium); Calcium Chloride ( CaCl2 ); Fruit Banana Ambon Yellow (Musa Paradisiaca Var. Sapientum); Ripeness ( Color; Texture ); the Quality of Fruit (The Water Level; The Sugar Content of Reduction; Levels of Calcium) |
Subjects: | 06 BIOLOGICAL SCIENCES > 0607 Plant Biology > 060705 Plant Physiology |
Departement: | Fakultas Sains dan Teknologi > Jurusan Biologi |
Depositing User: | Dian Anesti |
Date Deposited: | 22 Jul 2015 08:36 |
Last Modified: | 22 Jul 2015 08:36 |
URI: | http://etheses.uin-malang.ac.id/id/eprint/455 |
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