PENGARUH CARA DAN LAMA PEMERAMAN TERHADAP KANDUNGAN VITAMIN C PADA BUAH PISANG RAJA (Musa paradisiaca L).
DOI:
https://doi.org/10.25273/jems.v1i2.131Keywords:
Cara Pemeraman, Lama Pemeraman, Vitamin C, Buah Pisang Raja.Abstract
Tujuan penelitian ini adalah untuk mengetahui (1) Pengaruh cara pemeraman yang
berbeda terhadap kandungan vitamin C buah pisang Raja (2) Pengaruh lama pemeraman terhadap kandungan vitamin C buah pisang Raja (3) Adanya interaksi antara cara dan lama pemeraman terhadap kandungan vitamin C buah pisang Raja. Penelitian ini dilaksanakan di Laboratorium Biologi IKIP PGRI Madiun pada bulan Juni sampai September 2012. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktorial yaitu cara pemeraman dan lama pemeraman. Cara pemeraman dibedakan menjadi daun Lamtoro (C1), Karbid (C2) dan Larutan Ethrel (C3), dan faktor lama pemeraman meliputi 0 hari (L0), 2 hari (L1), 4 hari (L2), 6 hari (L3), dan 8 hari (L4). Data penelitian ini dianalisis dengan menggunakan analisis variansi (ANAVA) ganda. Jika dalam penelitian ini didapatkan nilai F hitung > Ftabel berarti hipotesis diterima dan untuk mengetahui perbedaan tiap perlakuan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) dengan taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa: (1) Cara pemeraman yang berbeda berpengaruh terhadap kandungan vitamin C buah pisang raja (Musa paradisiaca L). Pemeraman dengan ethrel menghasilkan rata-rata vitamin C yang paling tinggi yaitu 8,51 mg setiap
100mg larutan pisang. (2). Lama pemeraman berpengaruh terhadap kandungan vitamin C pada buah pisang raja (Musa paradisiaca L). Pemeraman pada hari ke-4 menghasilkan vitamin C paling tinggi untuk semua perlakuan yaitu 11,02mg/100mg. (3). Ada interaksi antara cara dan lama pemeraman terhadap kandungan vitamin C buah pisang raja (Musa paradisiaca L). Pada cara pemeraman dengan ethrel dan lama pemeraman 2 hari didapatkan kandungan vitamin C yang paling tinggi dan berbeda nyata dengan perlakuan yang lain.
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