ESTI HIKMAWATI, 1014121100 (2015) PENGARUH 1-METHILCYCLOPROPENE (1- MCP), KITOSAN, DAN SUHU SIMPAN TERHADAP MASA SIMPAN DAN MUTU BUAH PISANG ‘CAVENDISH’. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Buah pisang ‘Cavendish’ merupakan salah satu kultivar pisang bermutu yang banyak disukai oleh masyarakat. Selain rasanya yang manis, buah pisang ‘Cavendish’ juga kaya akan serat. Buah pisang tergolong buah klimakterik yang mudah mengalami kerusakan. Pada buah klimakterik, selama proses pemasakan terjadi peningkatan respirasi dan transpirasi yang tinggi sehingga dapat mempercepat pelunakan buah dan memperpendek masa simpan. Proses pemasakan yang terjadi tidak dapat dihentikan, akan tetapi dapat dihambat dengan pemberian 1-MCP, kitosan dan suhu simpan sehingga masa simpan buah pisang ‘Cavendish’ dapat diperpanjang. Penelitian ini bertujuan untuk mengetahui pengaruh (1) aplikasi 1-MCP, (2) aplikasi kitosan, (3) aplikasi suhu dingin, (4) interaksi antara 1-MCP, kitosan dan suhu dingin terhadap masa simpan dan mutu buah pisang ‘Cavendish’. Penelitian ini dilaksanakan di Laboratorium Pascapanen Hortikultura, Jurusan Agroteknologi, Fakultas Pertanian, Universitas Lampung. Esti Hikmawati Penelitian dilaksanakan pada bulan Juli sampai dengan Agustus 2014. Bahan penelitian yang digunakan adalah pisang ‘Cavendish’ stadium V. Penelitian disusun dalam Rancangan Teracak Sempurna (RTS) dengan perlakuan disusun factorial 2 x 2 x 2, yaitu perlakuan inhibitor etilen 1-MCP (tanpa dan dengan 1-MCP) x kitosan (tanpa dan dengan 2,5% kitosan) x suhu simpan (suhu kamar 25 °C dan suhu rendah 20 °C ). Masing-masing perlakuan mengalami tiga kali pengulangan, masing-masing terdiri atas satu cluster pisang yang terdiri dari dua finger buah dengan tingkat kemasakan seseragam mungkin. Sebagai pembanding, satu cluster pisang diamati pada awal penelitian. Pengamatan dilakukan terhadap perubahan masa simpan, bobot buah, kekerasan buah, kandungan padatan terlarut (ο Brix), perubahan warna dan asam bebas. Hasil penelitian menunjukkan bahwa (1) aplikasi 1-MCP tidak nyata memperpanjang masa simpan dan mengurangi susut bobot selama penyimpanan, akan tetapi nyata menghambat pelunakan daging buah pisang ‘Cavendish’, (2) pemberian kitosan 2,5% nyata memperpanjang masa simpan, akan tetapi belum mampu menghambat pelunakan daging buah pisang ‘Cavendish’ dan mengurangi susut bobot selama penyimpanan, (3) penggunaan suhu dingin nyata memperpanjang masa simpan dan menghambat pelunakan daging buah pisang ‘Cavendish’, akan tetapi belum mampu mengurangi kehilangan susut bobot selama penyimpanan dan (4) kombinasi ketiga perlakuan yaitu 1-MCP, kitosan dan suhu mampu memperpanajang masa simpan buah pisang ‘Cavendish’, akan tetapi belum dapat mempertahankan mutu buahnya. Kata kunci : Pisang ‘Cavendish’, klimakterik, 1-MCP, kitosan, suhu simpan. ABSTRAK BAHASA INGGRIS ‘Cavendish’ banana is one of high quality banana cultivar that much preferred by the public. In addition to the sweet taste, ‘Cavendish’ banana is also rich in fiber. Banana are classified as easily damage climacteric fruits. In the climacteric fruit, during the ripening process, respiration and transpiration increase. This condition accelerates the softening process of the fruit and shortens shelf life. Ripening process that occurs can not be stopped, but can be inhibited by application of 1-MCP, chitosan and temperature storage so the shelf life of ‘Cavendish’banana can be extended. This study aimed at determining the effects of (1) 1-MCP application, (2) chitosan application, (3) cold temperature application, (4) interactions among 1-MCP, chitosan and cold temperature applications on the shelf life and quality of ‘Cavendish’ banana. This research was conduct at the Laboratory of Horticultural Postharvest, Department of Agrotechnology, Faculty of Agriculture, University of Lampung. Esti Hikmawati The experiment was conducted in July until August 2014. The research material used was stage V ‘Cavendish’ bananas. Research arranged in a Completely Randomized Design with 2 x 2 x 2 factorial, with treatments of 1-MCP ethylene inhibitor (without and with 1-MCP) x chitosan (without and with 2.5% chitosan) x temperature storage (room temperature 25°C and a low temperature of 20°C ). Each treatment had three repetitions and consisted of a same maturity level of banana ‘cluster’ with two ‘finger’ fruit. For comparison, a banana‘cluster’was observe. Changes of shelf life, fruit weight, fruit hardness, dissolved solids content (°Brix), discoloration, and free acid had been observed. The results showed that (1) 1-MCP application is did not significantly extending the shelf life and reduced weight loss during storage, but inhibit the softening process of ‘Cavendish’ banana flesh of fruit, (2) the 2.5% chitosan application significantly extended the shelf life, but did not inhibit the softening process of ‘Cavendish’ banana flesh of fruit and weight loss during storage, (3) the cold temperature application extended the shelf life and inhibited the softening process of ‘Cavendish’ banana flesh of fruit, but did not reduce the weight loss during storage and (4) combination of the three treatments (1-MCP, chitosan, and cold temperature application) extended shelf life of ‘Cavendish’ banana but could not maintain the quality of the fruit. Key words: ‘Cavendish’ banana, climacteric, 1-MCP, chitosan, temperature storage.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Pertanian ( Umum ) |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Agroteknologi |
| Pengguna Deposit: | 522027 . Digilib |
| Date Deposited: | 08 Jan 2016 07:25 |
| Terakhir diubah: | 08 Jan 2016 07:25 |
| URI: | http://digilib.unila.ac.id/id/eprint/16612 |
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