| NIM | A1L012060 |
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| Namamhs | IMAM PRASETIO |
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| Judul Artikel | KAJIAN PENAMBAHAN IAA PADA PELAPISAN KITOSAN TERHADAP UMUR SIMPAN DAN MUTU BUAH JAMBU BIJI |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini adalah : 1) mengkaji konsentrasi optimal kithosan terhadap umur simpan dan mutu buah jambu biji, 2) mengkaji konsentrasi iaa optimal pada pelapisan kitosan terhadap umur simpan dan mutu buah jambu biji, 3) mengetahui kombinasi yang optimal kitosan dan iaa terhadap umur simpan dan mutu buah jambu biji. Percobaan dilakukan di Laboratorium Agronomi dan Hortikultura Fakultas Pertanian, Universitas Jenderal Soedirman, Desa Karangwangkal, Kecamatan Purwokerto Utara, Kabupaten Banyumas. Penelitian dilaksanakan pada bulan Maret sampai April 2016. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama ialah konsentrasi kitosan dengan 4 taraf yaitu 0%, 1%, 2% dan 3%. Faktor kedua ialah konsentrasi IAA dengan 3 taraf yaitu 0 μM, 5 μM dan 10 μM. Variable yang diamati adalah susut bobot, kadar vitamin C, kekerasan buah, total padatan terlarut, umur simpan, warna dan rasa buah. Perlakuan kitosan berpegaruh nyata terhadap variabel susut bobot, kadar vitamin C, kekerasan buah, umur simpan , total padatan terlarut dan warna buah jambu biji. Perlakuan kitosan 3% mampu memperpanjang umur simpan buah jambu biji selama 3 hari lebih lama dibanding dengan kontrol. Perlakuan IAA berpengaruh nyata terhadap variabel kadar vitamin C dan kekerasan saja, tetapi tidak berpengaruh terhadap susut bobot, umur simpan, total padatan terlarut, warna dan rasa buah jambu biji. Interaksi antara kitosan dan IAA berpengaruh nyata terhadap umur simpan, kadar vitamin C buah, kekerasan buah dan rasa buah jambu biji. Perlakuan terbaik untuk mempertahankan mutu buah dan umur simpan jambu biji adalah perlakuan K2A1 (kitosan 2% dan IAA 5 μM). |
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| Abtrak (Bhs. Inggris) | The research aims to : 1) assay the optimal concentration of chitosan to shelf-life and the quality of guava to shelf-life and the quality of guava, 2) assay the optimal concentration of IAA on the chitosan coating to shelf-life and the quality of guava, 3) knowing the optimal combination of chitosan and IAA to shelf-life and the quality of guava. The research was conducted in the Laboratory of Agronomi dan Hortikultura , Fakultas Pertanian, Universitas Jenderal Soedirman, Desa Karangwangkal, Kecamatan Purwokerto Utara, Kabupaten Banyumas on march-april 2016. The research was conducted in the Laboratory of Agronomi dan Hortikultura , Fakultas Pertanian, Universitas Jenderal Soedirman, Desa Karangwangkal, Kecamatan Purwokerto Utara, Kabupaten Banyumas on march-april 2016. This research used a Randomized Block Design with two factors. The first factor was chitosan concentration with four levels : 0%, 1%, 2% dan 3%. The second factor was the IAA concentration with three levels : 0 μM, 5 μM and 10 μM. The observed variables were shrinkage of weight, vitamin C degree, fruit hardness, total soluble solid, shelf-life, color, and taste of the fruit. Results of the research showed that chitosan application significantly affected variables of were shrinkage of weight, vitamin C degree, fruit hardness, shelf-life, total soluble solid, and color. The chitosan-coated guava of 3% can be preserved for at least 3 days longer than controled. The IAA treatment significantly affected variables of were vitamin C degree andfruit hardness. However, the IAA treatment no significantly affected variables of were shrinkage of weight, shelf-life, total soluble solid, color, and taste of the fruit. The interaction between chitosan ans IAA significantly affected variables of were shelf-life, vitamin C degree, fruit hardness, and taste of the fruit. The treatment of the best to maintain the quality and shelf-life of guava is chitosan 2% and IAA 5 μM |
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| Kata kunci | Jambu Biji, Edible Coating, Kitosan, IAA |
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| Pembimbing 1 | Ir. G.H. SUMARTONO, M.S.,M.Si. |
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| Pembimbing 2 | Ir. SOBARDINI MARDIN, M.S. |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 14 |
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| Tgl. Entri | 2016-08-15 00:46:54.97099 |
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