@misc{eprints16243,
           month = {Oktober},
           title = {
PENGARUH APLIKASI AMINOETHOXYVINYLGLYCINE (AVG), KITOSAN, DAN SUHU DINGIN TERHADAP MASA SIMPAN DAN MUTU BUAH JAMBU BIJI (Psidium guajava L.) ?CRYSTAL?
},
          author = {1114121074 Edi Susanto},
         address = {Universitas Lampung},
       publisher = {Fakultas Pertanian},
            year = {2015},
             url = {http://digilib.unila.ac.id/16243/},
        abstract = {
Jambu biji ?Crystal? merupakan buah klimaterik.  Setelah panen buah jambu biji ?Crystal? masih melakukan proses metabolisme seperti respirasi, dan produksi gas etilen.  Respirasi dan produksi gas etilen yang tinggi akan mempercepat proses kemunduran mutu  buah.  penelitian ini bertujuan untuk (1) mengetahui efektifitas aminoethoxyvinylglycine (AVG) dalam memperpanjang masa simpan dan mempertahankan mutu buah jambu ?Crystal?, (2) mengetahui efektifitas perlakuan pelapisan kitosan dalam memperpanjang masa simpan dan mempertahankan mutu buah jambu ?Crystal?, (3) mengetahui efektifitas perlakuan suhu dingin dalam memperpanjang masa simpan dan mempertahankan mutu buah jambu ?Crystal?, (4) mendapatkan kombinasi perlakuan yang terbaik antara AVG, kitosan dan suhu dingin untuk memperpanjang masa simpan dan menjaga mutu buah jambu biji ?Crystal?. 
Penelitian dilaksanakan di Laboratorium Pascapanen Hortikultura, Jurusan Agroteknologi, Fakultas Pertanian, Universitas Lampung pada bulan September sampai Oktober 2014.  Penelitian ini disusun dengan Rancangan Teracak Sempurna (RTS), perlakuan disusun secara faktorial 2 x 2 x 2.  Penelitian ini dilakukan 3 kali ulangan.  Setiap satuan percobaan digunakan satu buah jambu biji ?Crystal? yang diletakkan pada piring streofoam.  Faktor pertama adalah A0 = tanpa AVG dan A1 = dengan AVG 1,25 ppm , faktor kedua adalah K0 = tanpa kitosan 2,5\% dan K1 = dengan kitosan 2,5\%, dan faktor ketiga adalah T0 = suhu ruang 25,2  {$\pm$} 1oC dan T1 = suhu dingin 20,58  {$\pm$} 1oC).  Variabel pengamatan terdiri dari masa simpan, susut bobot, kekerasan buah, kandungan padatan terlarut, asam bebas, dan kemanisan buah.

Hasil penelitian menunjukkan bahwa (1) aplikasi AVG konsentrasi 1,25 ppm tidak meningkatkan masa simpan buah jambu biji ?Crystal?, sementara mutu buah sama dengan kontrol kecuali asam bebas yang berbeda nyata lebih rendah; (2) aplikasi kitosan 2,5\% memperpanjang masa simpan 11 hari lebih lama dibandingkan dengan kontrol dan mutu buah jambu biji ?Crystal?mampu dipertahankan; (3) penyimpanan suhu dingin (20,58 oC) tidak meningkatkan masa simpan buah, sementara mutu buah sama dengan kontrol; (4) kombinasi perlakuan menggunakan AVG 1,25 ppm, dan kitosan 2,5\% yang ditempatkan pada suhu dingin 20,58  oC merupakan kombinasi perlakuan terbaik, karena meningkatkan masa simpan dan mempertahankan mutu buah jambu biji ?Crystal? selama 17 hari dibandingkan dengan kontrol.

Key word : aminoethoxyvinylglycine, kitosan, suhu, jambu biji, kualitas

ABSTRACT

Guava ?Crystal? is a climacteric fruit.  After harvest, the fruit continues is metabolic process which is indicated by ethylene production and a respiration burst during fruit ripening.  High respiration and ethylene productions will be hasten deterioration of guava.  The objectives of the research were (1) to know about the effectivity of aminoethoxyvinylglycine (AVG) in lengthening the shelf life and maintaining the quality of guava fruit cv. Crystal, (2) to know about the effectivity of chitosan as fruit coating in lengthening the self life and maintaining the quality of guava fruit cv. Crystal, (3) to know about the effectivity of low temperature regime in lengthening the self life and maintaining the quality of guava fruit cv. Crystal, and (4) to find the best combination of AVG, chitosan, and low temperature in lengthenin the self life and maintaining the quality of guava fruit cv. Crystal.
Research was conducted at Laboratory of Horticultural Postharvest, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, from September to Oktober, 2014.  Experiments were arranged in a completely randomized design in a factorial treatment of 2 x 2x 2 and each factor was replicated 3 times.  Treatments were divided into three factors, and the first was without AVG and with 1.25 ppm AVG, the second was without chitosan and with 2.5\% chitosan, and the third was room temperature (25.2 {$\pm$} 1 oC) and low temperature regime (20.58 {$\pm$} 1 oC).  Each experimental unit consisted of one guava fruit placed on a styrofoam plate.  Observation variables were length of shelf life, fruit weight loss, fruit hardness, total soluble solid content, titratable acids, and fruit sweetness index.

The result showed that: (1) the application of 1.25 ppm AVG did not prolong the shelf life of guava fruit cv. Crystal and showed similar fruit quality with the control except having lower tritatable acids value: (2) the application of 2.5\% chitosan prolonged fruit shelf life by 11 days and was able to maintain the quality of guava fruit cv. Crystal: (3) storing guava fruit cv. Crystal at a low room temperature of (20.58 oC) did not prolong fruit shelf life, meanwhile its quality was similar to control: (4) the best treatment combination was achieved by applying 1.25 ppm AVG, 2.5\% chitosn, and storing at room temperature of 20.58 oC since this combination was able to improve shelf life by 17 days (in compare to control) while still maintaining good quality of guava fruit cv. Crystal 

Key word : aminoethoxyvinylglycine, chitosan, tempetarure, guava, quality.

}
}