Pengaruh Pemupukan Kalsium Karbonat Selama Budidaya terhadap Kualitas Simpan Buah Stroberi (Fragaria x ananassa Duch.) dengan Suhu Rendah

SAFIRA RACHMA CH., Eka Tarwaca Susila Putra, S. P., M. P., Ph. D.

2020 | Skripsi | S1 AGRONOMI

Penelitian bertujuan untuk 1) mengetahui dampak pemupukan kalsium dalam berbagai dosis, dan 2) menentukan dosis optimum kalsium karbonat untuk mempertahankan kualitas buah stroberi setelah dipanen dan disimpan pada ruangan bersuhu rendah. Penelitian ini dilaksanakan pada bulan September 2018 hingga Desember 2018. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap, dengan lima aras konsentrasi CaCO3 yaitu 0 g/l; 0,73 g/l; 1,46 g/l; 2,20 g/l; dan 2,93 g/l, atau setara dengan 0%; 0,073%; 0,146%; 0,22%; dan 0,293%. Percobaan menggunakan tiga blok sebagai ulangan, dengan 6 tanaman stroberi varietas KP sebagai unit percobaan. Penyimpanan buah dilakukan pada suhu 5,2 derajat Celsius. Variabel utama yang diukur yaitu perubahan kualitas fisik dan komposisi kimiawi buah, serta kadar kalsium filtrat buah setelah penyimpanan. Data yang diperoleh selanjutnya dianalisis varian (ANOVA) dengan tingkat kepercayaan 95%, dan dilanjutkan dengan Duncans Multiple Range Test (DMRT) jika hasil analisis varian menunjukkan perbedaan yang nyata antar perlakuan. Hasil penelitian memberikan informasi bahwa pemupukan kalsium pada konsentrasi 1,54 g/l atau setara dengan 0,154% dengan interval pemberian 3 hari sekali sebanyak empat kali pada periode umur 181 ke 193 hari setelah tanam optimal untuk menekan beberapa perubahan fisiologis selama fase turning menuju fase red ketika buah disimpan pada suhu rendah, yaitu mampu memperlambat peningkatan kadar PTT, memperlambat perubahan kadar TAT, dan meningkatkan kadar asam askorbat sampel buah.

The objectives for this research are 1) to understand the effects of calcium application in various dosages on the postharvest quality of cold-storaged strawberry fruits, and 2) to determine the optimum dosage of calcium carbonate which effective for maintaining the postharvest quality of cold-storaged strawberry fruits as long as possible. This research was conducted on September 2018 to December 2018. This research used Completely Randomized Block Design (CRBD), with five levels of CaCO3 concentration: 0 g/l; 0.73 g/l; 1.46 g/l; 2.20 g/l; and 2.93 g/l. This research used three blocks designated as replications, where each of the concentrations was applied on a group of six plants. Cold storage simulation was conducted with the temperature of 5.2 Celsius degrees (41.36 Fahrenheit degrees). The datas obtained from this research were analyzed using the analysis of variances (ANOVA) with the significance level of 95%, then continued using the Duncans Multiple Range Test (DMRT) if the results of ANOVA shows a significant difference between the treatments. The results informed that calcium application with the concentration of 1.54 g/l, or equivalent with 0.154%, within 3 days interval between each application and 4 times of application during 181 to 193 days post-planting (DPP), were quite effective to suppress the physiological changes occured between turning and red phases during cold-storage simulation. Some of those changes were a delayed TSS level increase, a delayed TA level decrease, and an increased ascorbic acid level of the fruit. Therefore, the application of calcium carbonate within mentioned concentration is recommended to maintain strawberry fruit quality and lengthen the shelf-life of the fruit.

Kata Kunci : daya simpan, kalsium, kualitas, stroberi