PENGARUH PELAPIS BUAH SUGAR ESTER BLEND DAN SUHU SIMPAN SEBAGAI UPAYA PERLINDUNGAN BUAH PEPAYA ‘CALIFORNIA’ TERHADAP JAMUR Colletrotrichum gloeosporioides (Penz.) Sacc.

YUANA ARIYANTI, 1214121236 (2016) PENGARUH PELAPIS BUAH SUGAR ESTER BLEND DAN SUHU SIMPAN SEBAGAI UPAYA PERLINDUNGAN BUAH PEPAYA ‘CALIFORNIA’ TERHADAP JAMUR Colletrotrichum gloeosporioides (Penz.) Sacc. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak

Buah pepaya ‘California’ merupakan buah klimakterik yang memiliki kulit tipis dan mengandung banyak air sehingga mudah rusak karena pengaruh faktor mekanis dan gangguan patogen pascapanen. Perlakuan pelapis buah sugar ester blend dan suhu simpan merupakan salah satu cara untuk melindungi buah papaya dari infeksi jamur Colletotrichum gloeosporioides (Penz.) Sacc. Penelitian ini bertujuan untuk mempelajari (1) pengaruh sugar ester blend dalam menghambat pertumbuhan jamur C. gloeosporioides pada kondisi in vitro dan in vivo, (2) pengaruh suhu dingin dalam menghambat pertumbuhan jamur C. gloeosporioides dan (3) pengaruh interaksi pelapis buah sugar ester blend dan suhu simpan dalam menghambat pertumbuhan jamur C. gloeosporioides. Penelitian ini dilaksanakan di Laboratorium Pascapanen Hortikultura, Jurusan Agroteknologi, Fakultas Pertanian, Universitas Lampung. Penelitian dilaksanakan pada Juli hingga September 2015. Penelitian dilaksanakan dengan dua sub, yaitu secara in vitro dan in vivo. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan enam kombinasi perlakuan, yaitu kombinasi dari pelapis buah sugar ester blend (7 dan 14%) dengan suhu simpan (suhu ruang dan suhu dingin). Kombinasi masing-masing perlakuan diulang sebanyak 3 kali sehingga jumlah satuan percobaannya adalah 18 satuan percobaan. Hasil penelitian menunjukkan bahwa (1) pelapis buah sugar ester blend tidak berpengaruh dalam menghambat pertumbuhan jamur Colletrotrichum gloeosporioides baik in vitro maupun in vivo, (2) perlakuan suhu dingin (16-18 oC) nyata menghambat pertumbuhan jamur C. gloeosporioides in vitro sebesar 36,71% dan menurunkan keparahan penyakit in vivo sebesar 43,75%, dan (3) tidak terdapat interaksi nyata antara sugar ester blend dan suhu simpan dalam menghambat pertumbuhan jamur C. gloeosporioides baik secara in vitro maupun in vivo. Kata kunci: in vitro, in vivo, jamur, pepaya, sugar ester blend EFFECT OF FRUIT COATING SUGAR ESTER BLEND AND STORAGE TEMPERATURE AS ’CALIFORNIA’ PAPAYA’S CONTROLLING TREATMENTS ON FUNGAL DISEASE Colletrotrichum gloeosporioides (Penz.) Sacc. Papaya 'California' is a climacteric fruit that has a slight skin and contains a lot of water which is easily damaged by mechanical factors and infection of postharvest pathogens. Fruit coating sugar ester blend and storage temperature treatments are methods to protect papaya from a fungal disease infection of Colletotrichum gloeosporioides (Penz.) Sacc. This study was aimed at studying (1) the coating effect of sugar ester blend to control fungus C. gloeosporioides in vitro and in vivo condition, (2) the effect of low storage temperature to decrease the growth of fungi C. gloeosporioides, and (3) the interaction effects of fruit coating sugar ester blend and storage temperature treatments in decreasing the growth of fungus C. gloeosporioides. This research was conducted at the Laboratory of Horticultural Postharvest, Department of Agrotechnology, Faculty of Agriculture, University of Lampung. The experiment was conducted in July-September 2015. The research was conducted with two subs, in vitro and in vivo. Treatments were arranged in a completely randomized design, with six treatment combinations, a combination of fruit coatings sugar ester blend (7 and 14%) and storage temperatures (room temperature and low temperatures). The combination of each treatment was repeated 3 times so that the number of units of the experiments was 18 units. The results showed that (1) sugar ester blend treatment did not significantly decrease the growth of fungi C. gloeosporioides in vitro and in vivo, (2) low storage temperature treatment (16-18oC) significantly decreased the fungal growth in vitro by 36,71% and reduce the percentage of the disease in vivo by 43,75%, and (3) the interaction of sugar ester blend and storage temperature did not significantly decrease the growth of fungi C. gloeosporioides in vitro and in vivo. Keyword: in vitro, in vivo, fungal, papaya, sugar ester blend

Jenis Karya Akhir: Skripsi
Subyek: > Pertanian ( Umum )
> Budidaya tanaman
Program Studi: Fakultas Pertanian > Prodi Agroteknologi
Pengguna Deposit: 2742490 . Digilib
Date Deposited: 28 Apr 2017 08:07
Terakhir diubah: 28 Apr 2017 08:07
URI: http://digilib.unila.ac.id/id/eprint/26503

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