Efek Giberelin dan Kalium Permanganat pada Kualitas Fisik dan Kimia Tandan Buah Segar Kelapa Sawit (Elaeis guineensis Jacq.)

Abstract

Crude Palm Oil (CPO) is crude palm oil obtained from extraction. The quality of CPO is influenced by the quality of the oil palm fruit, cultivation activities to postharvest handling, and the waiting period for fruit processing which results in physical damage to the fruit on the fresh fruit bunches (FFB). The waiting period for processing must be appropriate so that damage is minimized by using gibberellins (GA3) and potassium permanganate (KMnO4). The purpose of this study were: 1) to explain the effect of GA3 and KMnO4 on maintaining the physical and chemical quality of fresh fruit bunches of oil palm, 2) to obtain concentrations that can maintain the physical and chemical quality fresh fruit bunches of oil palm, 3) to determine the relationship between the observed variables. The FFB samples were taken from the IPB Cargill Oil Palm Education and Research Plantation. This study was divided into two trials using a randomized complate block design (RCBD). The first experiment used GA3 concentration consisting of 4 levels: 0 ppm, 12.5 ppm, 25 ppm, and 37.5 ppm. The second experiment used KMnO4 concentrations of 4 levels: 0 ppm, 0,025 %, 0,050 %, and 0,075 %. Data were analyzed with analysis of variance (ANOVA), then tested with Duncan Multiple Range Test (DMRT) 5%. In addition, the data between the observed variables were analyzed with Pearson's correlation. The results of this study indicate that the application of GA3 and KMnO4 can maintain the physical and chemical quality of oil palm FFB so that the shelf life of FFB and the resulting quality are optimal. GA3 concentration of 12.5 ppm was the best concentration, suppressing fruit loss, fruit respiration rate, fruit mesocarp water content, and fruit mesocarp softness for 6 HSA. In addition, it can also suppress the increase in free fatty acid content up to 5 HSA. GA3 application variables that have a relationship are fruit mesocarp softness, fruit respiration rate, mesocarp moisture content, and FFA content. KMnO4 concentrations of 0.050% and 0.075% were the best in suppressing fresh fruit bunch weight loss, fruit loss, fruit respiration rate, fruit mesocarp water content, fruit mesocarp temperature, and fruit mesocarp softness for 6 HSA. In addition, it can also suppress the increase in FFA content up to 5 HSA. KMnO4 concentration of 0.025% is the best concentration to reduce the decrease in oil content up to 3 HSA. KMnO4 application variables that have a relationship are fresh fruit bunch weight loss, fruit mesocarp softness, fruit respiration rate, fruit mesocarp temperature, mesocarp water content, FFA content, number of bacteria, and number of fungi. The relationship between variables is positive or unidirectional, except for fruit mesocarp temperature.