%A 1724011012 ANNISA FITRI
%T APLIKASI AMINOETHOXYVINYLGLYCINE DAN TEKNOLOGI 
PASCAPANEN BUAH MANGGIS (Garcinia mangostana L.)
%X ABSTRACT
APPLICATIONS OF AMINOETHOXYVINYLGLYCINE AND 
POSTHARVEST TECHNOLOGY OF MANGOSTEEN
(Garcinia mangostana L.)
By
ANNISA FITRI
Mangosteen fruit (Garcinia mangostana L.) is known as "The Queen of Tropical 
Fruit" and has many vitamins and minerals. Short fruit shelf-life and rapid decline 
in fruit quality are problems faced by mangosteen, especially for export markets.
A postharvest treatment with the application of anti-ethylene 
aminoethoxyvinylglycine (AVG), postharvest treatment packages (14% KD-112 + 
one layer of plastic wrapping, or 2.5% chitosan + one layer of plastic wrapping) 
and low temperature storage is needed in order to extend fruit shelf-life and slow 
down the quality decline of mangosteen fruits. This study was aimed at
determining the single effect of the application of AVG as an anti-ethylene 
compound, fruit treatment package (a combination of 14% KD-112 or 2.5%
chitosan with a layer of plastic wrapping), storage temperature, and its 
combinations, and finding the best treatment to lengthen the shelf-life and 
maintain the quality of mangosteen fruit. This research was conducted in the 
ii
Laboratory of Horticultural Postharvest, Department of Agrotechnology, Faculty 
of Agriculture, University of Lampung.  This study used a Completely 
Randomized Design (CRD) with 3 replications arranged in factorial 2 x 3 x 2, 
namely AVG anti-ethylene compounds (0 or control and 25 mg/l), postharvest 
treatment package (without or control, 14% KD-112 + one layer of plastic 
wrapping, and 2.5% chitosan + one layer of plastic wrapping), and storage 
temperature (room temperature 27-28 ?C and low temperature 16-18 ?C). 
Postharvest treatment was applied to stage II mangosteen (yellowish green fruit 
skin) and observation was stopped when the mangosteen fruit reached stage VI 
(dark purple fruit skin). The results showed that (1) the application of antiethylene aminoethoxyvinylglycine (AVG) did not significantly affect the shelflife and quality of mangosteen fruit; (2) the package of fruit treatment was able to 
extend the shelf-life of the mangosteen fruit by 6-7 days longer and reduce 
mangosteen fruit weight loss by 5-7% lower than control, but did not affect the 
quality of mangosteen fruit; (3) the storage of mangosteen fruit at the low 
temperature of 16-18 ?C could extend the fruit shelf-life by 9 days longer than the 
control, but did not affect the quality of mangosteen fruit; (4) the best treatment 
was the package treatment of a combination of 14% KD-112 or 2.5% chitosan 
with one layer of plastic wrapping, and low storage temperature 16-18 ?C which 
was able to extend the fruit shelf-life by 14-15 days longer than the control, but 
did not affect the quality of mangosteen fruit.
Keywords: aminoethoxyvinylglycine, chitosan, KD-112,  mangosteen, 
temperature
Buah manggis (Garcinia mangostana L.) dikenal sebagai ?The Queen of Tropical 
Fruit? dan memiliki banyak kandungan vitamin dan mineral.  Masa simpan buah 
yang singkat dan penurunan mutu buah yang cepat merupakan masalah yang 
dihadapi pada buah manggis terutama untuk pasar eksport. Penanganan 
pascapanen dengan aplikasi anti-etilen aminoethoxyvinylglycine (AVG) dan dua 
paket perlakuan pascapanen (14% KD-112 + satu lapis plastic wrapping, atau 
2,5% kitosan + satu lapis plastic wrapping) serta suhu rendah diperlukan agar 
dapat memperpanjang masa simpan dan memperlambat penurunan mutu buah 
manggis. Penelitian ini bertujuan untuk mengetahui efek tunggal aplikasi senyawa 
anti-etilen AVG, paket perlakuan buah (kombinasi antara 14% KD-112 atau 2,5% 
kitosan dengan satu lapis plastic wrapping), suhu simpan, dan kombinasinya, 
serta mendapatkan perlakuan terbaik terhadap masa simpan dan mutu buah 
manggis.  Penelitian ini dilaksanakan di Laboratorium Pascapanen Hortikultura, 
Jurusan Agroteknologi, Fakultas Pertanian, Universitas Lampung.  Penelitian ini
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menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan yang disusun 
secara faktorial 2 x 3 x 2, yaitu senyawa antietilen AVG (0 atau kontrol dan 25
mg/l), paket perlakuan pascapanen (tanpa atau kontrol, 14% KD-112 + satu lapis 
plastic wrapping, dan 2,5% kitosan + satu lapis plastic wrapping), dan suhu 
simpan (suhu ruang 27-28 ?C dan suhu rendah 16-18 ?C).  Perlakuan pascapanen 
diterapkan pada buah manggis stadium II (kulit buah hijau kekuningan) dan 
pengamatan dihentikan jika buah manggis sudah mencapai stadium VI (kulit buah 
ungu gelap).  Hasil penelitian menunjukkan bahwa (1) aplikasi antietilen 
aminoethoxyvinylglycine (AVG) tidak berpengaruh nyata terhadap masa simpan 
dan mutu buah manggis; (2) paket perlakuan buah mampu memperpanjang masa 
simpan buah manggis berturut-turut 6-7 hari lebih lama dan menurunkan susut 
bobot buah manggis 5-7% lebih rendah dibandingkan kontrol dan tidak 
berpengaruh terhadap mutu buah manggis; (3) penyimpanan buah manggis pada 
suhu simpan rendah 16-18 ?C mampu memperpanjang masa simpan 9 hari lebih 
lama dibandingkan kontrol dan tidak berpengaruh terhadap mutu buah manggis;
(4) perlakuan terbaik adalah perlakuan paket (kombinasi antara 14% KD-112 atau 
2,5% kitosan dengan satu lapis plastic wrapping) dan suhu rendah 16-18 ?C yang
mampu memperpanjang masa simpan 14-15 hari lebih lama dibandingkan kontrol
dan tidak berpengaruh terhadap mutu buah manggis.
Kata Kunci : aminoethoxyvinylglycine, KD-112, kitosan, manggis, suhu
%D 2019
%I Universitas Lampung
%L eprints57237