dc.contributor.advisor | Roedhy, Poerwanto | |
dc.contributor.advisor | Deden, Matra | |
dc.contributor.author | Nirmala, Aprilia | |
dc.date.accessioned | 2022-05-19T02:08:02Z | |
dc.date.available | 2022-05-19T02:08:02Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111799 | |
dc.description.abstract | Kecapi merupakan buah klimakterik dimana saat buah dipanen masih mengalami proses pemasakan. Penelitian ini bertujuan mendapatkan konsentrasi ethephon dan 1-Methylcyclopropene yang efektif untuk mempercepat atau mempertahankan kemasakan buah kecapi (Sandoricum koetjape) serta mengetahui pengaruhnya terhadap kualitas buah. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor yang meliputi warna kulit buah yang terdiri dari hijau kekuningan dan kuning kehijauan, serta bahan kimia terdiri dari 2 taraf, yaitu penggunaan ethephon dengan konsentrasi 200 ppm, 1000 ppm dan 1-Methylcyclopropene dengan konsentrasi 0,1 ppm, 1 ppm. Hasil penelitian menunjukkan bahwa perlakuan warna kulit buah kuning kehijauan dengan konsentrasi 1 ppm 1-Methylcyclopropene dapat menunda pemasakan dan mempertahankan kualitas buah dengan nilai dari asam tertitrasi total sebesar 2,70% dan padatan terlarut total sebesar 24,36°Brix. Sedangkan warna kulit buah kuning kehijauan dengan konsentrasi 200 ppm ethephon lebih efektif dalam mempercepat pematangan dan meningkatkan massa simpan buah dengan memberikan nilai dari asam tertitrasi total sebesar 2,28% dan padatan terlarut total sebesar 18,30°Brix. | id |
dc.description.abstract | Kecapi is a climacteric fruit where when the fruit is harvested it is still undergoing the ripening process. This study aimed to obtain effective concentrations of ethephon and 1-Methylcyclopropene to accelerate or maintain the ripeness of kecapi fruit (Sandoricum koetjape) and to determine their effect on fruit quality. The design of this study used a two factor factorial Completely Randomized Design (CRD) which included fruit skin color consisting of yellowish green and greenish yellow, as well as chemicals consisting of 2 levels, namely the use of ethephon with a concentration of 200 ppm, 1000 ppm and 1-Methylcyclopropene with a concentration of 200 ppm, 1000 ppm and 1-Methylcyclopropene. concentration 0.1 ppm, 1 ppm. The results showed that the treatment of greenish-yellow skin color with a concentration of 1 ppm 1-Methylcyclopropene could delay ripening and maintain fruit quality with a total titrated acid value of 2.70% and a total dissolved solid of 24.36°Brix. Meanwhile, the greenish yellow skin color with a concentration of 200 ppm ethephon was more effective in accelerating ripening and increasing the storage mass of the fruit by providing a total titrated acid value of 2.28% and a total soluble solid of 18.30°Brix. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Pengaruh Pemberian Ethephon dan 1-Methylcyclopropene terhadap Kualitas Buah Kecapi (Sandoricum koetjape (Burm. f.) Merrr.) | id |
dc.title.alternative | Effect of Ethephon and 1-Methylcyclopropene on Fruit Quality of Kecapi (Sandoricum koetjape (Burm. f.) Merr.) | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | anti-ethylene | id |
dc.subject.keyword | ethylene | id |
dc.subject.keyword | postharvest | id |
dc.subject.keyword | ripening | id |
dc.subject.keyword | tropical fruit | id |