| NIM | A1L011141 |
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| Namamhs | RIFAYANI SAFITRI |
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| Judul Artikel | MEMPERPANJANG KESEGARAN BUNGA POTONG MAWAR (Rosa hybrida) DENGAN PERENDAMAN PADA LARUTAN PULSING GARAM DAPUR DAN GULA PASIR |
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| Abstrak (Bhs. Indonesia) | Pulsing merupakan proses perendaman tangkai bunga segera setelah panen yang berguna untuk memberi sumber energi untuk respirasi dan melindungi tangkai bunga dari mikroorganisme, mempertahankan kualitas, dan memperpanjang masa kesegaran bunga potong mawar. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian konsentrasi garam dapur dan gula pasir dengan lama waktu perendaman larutan pulsing terhadap masa kesegaran bunga potong mawar. Penelitian dilaksanakan di Laboratorium Agronomi dan Hortikultura, Fakultas Pertanian, Universitas Jenderal Soedirman pada 28 Maret 2015 sampai 7 Mei 2015. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) dengan 3 ulangan. Faktor pertama yaitu Air 300 ml (kontrol); larutan 1% garam dapur + 5% gula pasir sampai 300 ml; larutan 2% garam dapur + 5% gula pasir sampai 300 ml; larutan 3% garam dapur + 5% gula pasir sampai 300 ml. Faktor kedua yaitu lama waktu perendaman larutan pulsing terdiri dari 3 taraf yaitu: (lama perendaman 3 jam, 6 jam, dan 9 jam). Variabel yang diamati adalah lama kesegaran bunga, persentase kemekaran bunga, persentase bunga layu, total volume larutan yang terserap, saat bunga layu, saat daun layu, warna bunga dan diameter bunga. Hasil penelitian menunjukkan pemberian konsentrasi larutan 1% larutan garam dapur + 5% gula pasir meningkatkan persentase kemekaran bunga sebesar 6,49% dalam memperpanjang kesegaran bunga potong mawar. Lama perendaman larutan garam dapur dan gula pasir 3 jam meningkatkan persentase kemekaran bunga sebesar 6,39% dan total volume larutan terserap sebesar 11.61 ml. Lama perendaman 6 jam dapat meningkatkan warna bunga sebesar 3,71 (agak merah). Lama perendaman 9 jam dapat meningkatkan diameter bunga sebesar 5,97 cm dalam memperpanjang kesegaran bunga potong mawar. Perlakuan konsentrasi larutan garam dapur dan gula pasir tidak memberikan pengaruh dalam memperpanjang kesegaran bunga potong mawar. |
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| Abtrak (Bhs. Inggris) | Pulsing is a process of soaking flower stalks immediately after harvest to provides a source of energy for respiration and protect the flower stalks from microorganisms, maintain quality, and extend the cut rose flowers freshness . This study aimed to determined the effect salt and sugar concentrations with long time pulsing to of cut rose flowers freshness. Research was conducted at the Laboratory of Agronomy and Horticulture, Faculty of Agriculture, University of Jenderal Sudirman on March 28 to May 7, 2015. The experimental design was is CRD (Completely Randomized Design) with three replications. The first factor is water 300 ml (control); 1% solution salt + 5% sugar to 300 ml; 2% solution salt + 5% sugar to 300 ml; 3% solution salt + 5% sugar to 300 ml. The second factor was the length of pulsing solution soaking time consists of 3 levels, namely: (soaking time 3 hours, 6 hours and 9 hours). The variables measured were freshness time length of flowers, the percentage of florescence, the percentage of withered flowers, the total volume of the absorbed solution, flowers wilting time, withered leaves time, flower color and flowers diameter. Results showed that of 1% concentration of salt and 5% sugar to treatments gave effect on the percentage of florescence, which was 6.49%. Soaking solution of salt and sugar treatment for 3 hours gave effect on the percentage of florescence, which was 6.39%, the total volume absorbed solution was 11.61 ml. Soaking solution of salt and sugar treatment for 6 hours gave effect on color flower, which was 3.71 score (reddish) and then 9 hours on the flower diameter, which was 5.97 cm. Combination treatments could not maintained the freshness of rose cut flowers. |
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| Kata kunci | bunga mawar, pulsing dan masa kesegaran |
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| Pembimbing 1 | Ir. Sobardini Mardin, M.S |
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| Pembimbing 2 | Etik Wukir Tini, S.P., M.P |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 13 |
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| Tgl. Entri | 2015-09-23 22:17:13.688204 |
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