Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr)

Abstract

The study was conducted to determine the ripeness of yang paling baik adalah buah durian jatuhan, yaitu durian duhn (Durio zihhetinus) by specific gravig. ~ ~samteel ~ Ylang sudah matang dipohon dan jatuh dengan sendirinya. were 32 durians. consited of 16 unrioe durinns and 16 Jenis durian in1 memiliki rasa paling enak karena secara ~ ~ -- ~~~~ durinns. Durians was colecied from 6ogor. Specifi gravity fisiologis telah matang sempurna (Laksmi. 1978 dan of durians was measured by water displacement method and Syaifullah, 1996). Buah durian yang sudah tua kemudian then the durians were opened to check the ripeness. Firmness dipetik dan diperam rasa daging buahnya tidak seenak and total soluble solid were determined to reveal the ripeness of durian jatuhan (Laksmi, 1978). ~ ~ flesh. The specific gravity of ripe durian was (0.8242 0.03) g/cm3 whereas for unripe durian was (0.949 f 0.03) g/cm3. The firmness of ripe durian was (5.99 i 4.04) N and unripe one was (43.48 f 139) N. The total soluble solid of ripe durian was (43.48 iS.39) % brix and unripe one was (6.91 f 1.30) % brix. The relationship of specifi gravity (BJ) with theflcsh of durian finnness and total soluble solid were fairly hizh with the correlation coeffiients of 0.86 and 0.91 rcspe;tive[y.