Kajian Berat Segar dan Kandungan Karbohidrat Terlarut Total Pada Setiap Tingkat Kematangan Buah Pisang Kepok (Musa acuminata L.)
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Institusion
Universitas Lampung
Author
Sutanto Pindias Putra, 1017021050
Subject
QH301 Biology
Datestamp
2015-05-21 07:48:50
Abstract :
ABSTRAK Tujuan penelitian ini adalah untuk mengetahui perbedaan dalam berat segar dan kandungan karbohidrat terlarut total buah pisang kepok selama proses pematangan, serta hubungan antara berat segar dan kandungan karbohidrat teralarut total buah pisang kepok. Penelitian ini telah dilaksanakan di laboratorium Fisiologi Tumbuhan, jurusan Biologi, Fakultas Matematika dan Ilmu Pengatahuan Alam, Universitas Lampung pada September 2014, mengunakan rancangan acak lengkap dengan 7 taraf kematangan ( taraf 1, 2, 3, 4, 5, 6, dan 7 ). Setiap perlakuan diulang 5 kali. Berat segar, berat kulit buah, berat daging buah ditentukan dengan neraca analitik. Kandungan karbohidrat terlarut total ditentukan dengan metode fenol sulfur. Analisis ragam dan uji BNT dilakukan pada taraf nyata 5%. Hasil penelitian menunjukan terdapat perbedaan nyata pada berat kulit buah, berat daging buah, pell to pulp ratio, dan kandungan karbohidrat terlarut total, sedangkan pada berat segar tidak terdapat perbedaan nyata. Dari hasil penelitian disimpulkan bahwa terdapat perbedaan nyata pada berat kulit buah, berat daging buah, pell to pulp ratio, dan kandungan karbohidrat terlarut total, sedangkan pada berat segar tidak terdapat perbedaan nyata. Tidak ada hubungan yang linear antara berat segar dan kandungan karbohidrat terlarut total. Kata kunci : Stage kematangan pisang kepok, berat kulit, berat daging buah, kandungan karbohidrat terlarut total ABSTRACT The objective of this the research was to determine whether there is a change of fresh weight of bananas kepok during the maturation process, and how the relationship with the total soluble carbohydrate content. This research has been conducted in the laboratory of Plant Physiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung in September 2014, using a completely randomized design with 7 maturity level (level 1, 2, 3, 4, 5, 6, and 7) . Each treatment was repeated 5 times. Fresh weight, weight fruit peel, pulp weight was determined by analytical balance. Total soluble carbohydrate content was determined by the method of phenol sulfur. Analysis of variance and LSD test performed at 5% significance level. The results showed no changes in fresh weight during the ripening process. Weight fruit peel and peel to pulp ratio decreased during the ripening process, while the weight of the fruit flesh increased. Total soluble carbohydrate content increased up to stage 4 and then decreased. The final conclusion is that the weight of fresh bananas kepok is relatively constant during the maturation process, due to the weight loss and an increase in weight of the fruit peel the fruit flesh. There is no linear relationship between fresh weight and total soluble carbohydrate content. Key words : Bananas kepok, stage of maturity, heavy fruit peel, pulp weight, total soluble carbohydrate content.
ABSTRAK Tujuan penelitian ini adalah untuk mengetahui perbedaan dalam berat segar dan kandungan karbohidrat terlarut total buah pisang kepok selama proses pematangan, serta hubungan antara berat segar dan kandungan karbohidrat teralarut total buah pisang kepok. Penelitian ini telah dilaksanakan di laboratorium Fisiologi Tumbuhan, jurusan Biologi, Fakultas Matematika dan Ilmu Pengatahuan Alam, Universitas Lampung pada September 2014, mengunakan rancangan acak lengkap dengan 7 taraf kematangan ( taraf 1, 2, 3, 4, 5, 6, dan 7 ). Setiap perlakuan diulang 5 kali. Berat segar, berat kulit buah, berat daging buah ditentukan dengan neraca analitik. Kandungan karbohidrat terlarut total ditentukan dengan metode fenol sulfur. Analisis ragam dan uji BNT dilakukan pada taraf nyata 5%. Hasil penelitian menunjukan terdapat perbedaan nyata pada berat kulit buah, berat daging buah, pell to pulp ratio, dan kandungan karbohidrat terlarut total, sedangkan pada berat segar tidak terdapat perbedaan nyata. Dari hasil penelitian disimpulkan bahwa terdapat perbedaan nyata pada berat kulit buah, berat daging buah, pell to pulp ratio, dan kandungan karbohidrat terlarut total, sedangkan pada berat segar tidak terdapat perbedaan nyata. Tidak ada hubungan yang linear antara berat segar dan kandungan karbohidrat terlarut total. Kata kunci : Stage kematangan pisang kepok, berat kulit, berat daging buah, kandungan karbohidrat terlarut total ABSTRACT The objective of this the research was to determine whether there is a change of fresh weight of bananas kepok during the maturation process, and how the relationship with the total soluble carbohydrate content. This research has been conducted in the laboratory of Plant Physiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung in September 2014, using a completely randomized design with 7 maturity level (level 1, 2, 3, 4, 5, 6, and 7) . Each treatment was repeated 5 times. Fresh weight, weight fruit peel, pulp weight was determined by analytical balance. Total soluble carbohydrate content was determined by the method of phenol sulfur. Analysis of variance and LSD test performed at 5% significance level. The results showed no changes in fresh weight during the ripening process. Weight fruit peel and peel to pulp ratio decreased during the ripening process, while the weight of the fruit flesh increased. Total soluble carbohydrate content increased up to stage 4 and then decreased. The final conclusion is that the weight of fresh bananas kepok is relatively constant during the maturation process, due to the weight loss and an increase in weight of the fruit peel the fruit flesh. There is no linear relationship between fresh weight and total soluble carbohydrate content. Key words : Bananas kepok, stage of maturity, heavy fruit peel, pulp weight, total soluble carbohydrate content.
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