%A 1114121020 ALPENDA PUTRI
%T PENGARUH AMINOETHOXYVINYLGLYCINE (AVG), KITOSAN DAN
SUHU SIMPAN TERHADAP MASA SIMPAN DAN MUTU BUAH
PISANG ?CAVENDISH?
%X ABSTRAK 

Pisang ?Cavendish? dijual secara domestik pada awal tahap pemasakannya setelah
pemberian gas etilen. Setelah pemasakannya ditingkatkan, maka mutu buahnya
cepat mengalami kerusakan dan masa simpan menjadi singkat. Penelitian ini
dilakukan untuk mengetahui efek dari aplikasi aminoethoxyvinylglycine (AVG),
kitosan, penyimpanan pada suhu rendah, dan interaksinya terhadap masa simpan
dan mutu buah pisang ?Cavendish?.
Penelitian ini dilaksanakan di Laboraturium Pascapanen Hortikultura, Fakultas
Pertanian, Universitas Lampung pada bulan September hingga Oktober 2014.
Penelitian ini menggunakan Rancangan Teracak Sempurna (RTS) yang disusun
secara faktorial 2 ? 2 ? 2, yaitu perlakuan AVG ? fruit coating ? suhu simpan.
Faktor pertama adalah aplikasi AVG (tanpa AVG dan dengan AVG 1,25 ppm).
Faktor kedua adalah dengan kitosan (tanpa kitosan dan dengan kitosan 2,5%),
iv
sedangkan faktor ketiga adalah suhu simpan (disimpan pada suhu ruang dan
disimpan pada suhu rendah 20 ?C ).
Hasil penelitian menunjukkan bahwa (1) aplikasi AVG 1,25 ppm secara nyata
tidak mampu meningkatkan masa simpan, kekerasan, susut bobot, padatan terlarut
(?Brix), kandungan asam, dan tingkat kemanisan buah pisang ?Cavendish?; (2)
aplikasi kitosan 2,5 % mampu meningkatkan masa simpan. Akan tetapi, kitosan
mempercepat pelunakan, meningkatkan susut bobot, tidak berpengaruh terhadap
padatan terlarut (?Brix), kandungan asam, dan tingkat kemanisan buah pisang
?Cavendish?; (3) penyimpanan pada suhu rendah mampu meningkatkan masa
simpan dan menghambat pelunakan, tetapi tidak berpengaruh terhadap padatan
terlarut (?Brix), kandungan asam, dan tingkat kemanisan buah pisang ?Cavendish?;
(4) tidak terdapat interaksi antara ketiga perlakuan, yang mampu memperpanjang
masa simpan dan mempertahankan mutu buah pisang ?Cavendish?.
Kata kunci: pisang, pascapanen, avg, kitosan, suhu simpan, masa simpan, mutu,
buah

ABSTRAK 

?Cavendish? banana is marketed domestically on its early ripening stage after
receiving ethylene gassing. Once its ripening is promoted, its fruit qualities are
quickly deteriorated making its shelf-life very short. This research was conducted to
study the effects of applications of aminoethoxyvinylglycine (AVG), chitosan,
storage temperatures, and their interactions on the fruit shelf-life and quality of
?Cavendish? banana.
This research was conducted in the Horticultural Postharvest Laboratory, Faculty of
Agriculture, Lampung University from September to October 2014. Treatments were
arranged in a completely randomized design, run in three replications, and laid out in
a 2 ? 2 ? 2 factorial design. The first factor was AVG (with 1,25 ppm AVG and
ii
whitout AVG), the second factor was chitosan (with 2,5% chitosan and without
chitosan), and the third factor was storage temperature (a room temperature and
20 oC).
The results showed that (1) AVG did not significantly affect fruit shelf-life, physical
and chemical fruit qualities such as fruit firmness, weight loss, soluble solid and acid
contents, and sweetness; (2) 2,5 % chitosan increased fruit shelf-life, but it
accelerated fruit softening and increased fruit weight loss, and did not affect chemical
fruit qualities; (3) lower storage temperature significantly lengthened fruit shelf-life
and inhibited fruit softening, but did not affect physical and chemical fruit qualities;
(4) no interaction was found among the three treatments, in fact, a significant effect
of an individual application of chitosan or lower storage temperature dominated the
effects of its combinations.
Keyword: banana, postharvest, AVG, chitosan, storage temperature, shelf-life,
quality, fruit
%C Universitas Lampung
%D 2015
%I Fakultas Pertanian
%L eprints14677