PENGARUH MACAM DAN KADAR KITOSAN TERHADAP PEMATANGAN DAN MUTU BUAH SAWO (Manilkara zapota (L.) van Royen)

DEDEK KURNIAWAN, Ir. Sri Trisnowati, M.Sc.

2013 | Skripsi | AGRONOMI

Penelitian ini bertujuan untuk mengetahui pengaruh macam dan kadar kitosan terhadap pematangan dan mutu buah sawo (Manilkara zapota (L.) van Royen) dan menentukan kadar optimum kitosan yang dapat menunda pematangan dan menjaga mutu buah sawo terbaik. Penelitian dilaksanakan di Laboratorium Hortikultura dan Laboratorium Penelitian dan Pengujian Terpadu, Universitas Gadjah Mada pada bulan Juli sampai Desember 2012. Penelitian menggunakan rancangan factorial 2x6+1 yang disusun dalam rancangan acak kelompok lengkap (RAKL) dengan 3 blok sebagai ulangan. Faktor pertama adalah macam kitosan yaitu kitosan udang dan kepiting. Faktor kedua adalah kadar kitosan terdiri dari 0,5%, 1%, 1,5%, 2%, 2,5% dan 3%. Buah sawo tanpa kitosan digunakan sebagai kontrol. Hasil pengamatan dianalisis menggunakan analisis varian pada tingkat kepercayaan α = 5%. Apabila ditemukan beda nyata antar perlakuan, maka dilanjutkan dengan uji Duncan pada tingkat kepercayaan α = 5%, dan juga uji kontras orthogonal untuk membandingkan rerata perlakuan dengan kontrol. Hasil penelitian menunjukkan bahwa kitosan dapat menghambat pematangan dan memperpanjang umur simpan buah sawo 2 – 3 hari. Pengaruh kitosan udang tidak berbeda nyata dengan pengaruh kitosan kepiting. Kitosan tidak mengubah kualitas buah sawo saat matang, kecuali pada visual quality rating (VQR) yang lebih rendah daripada VQR buah sawo kontrol. Kadar kitosan optimum untuk menunda pematangan dan memperpanjang umur simpan buah sawo adalah kadar 2,6%.

The aim of this research was to study the effect of two different chitosans and their concentrations on ripening and quality of sapodilla and to determine the optimum levels of shrimp and crab chitosan able to inhibit ripening and maintain the quality of sapodilla. The research was conducted at the Laboratory of Horticulture and the Integrated Research and Testing Laboratory, Gadjah Mada University from July to December 2012. The research was carried out using 2x6+1 factorial design arranged in Randomized Completely Block Design (RCBD) with 3 blocks as replications. The first factor was kind of chitosan i.e. shrimp and crab chitosan. The second one was concentrations of chitosan i.e. 0.5%, 1%, 1.5%, 2%, 2.5% and 3%. Untreated sapodilla fruit served as control. The collected data were analyzed by analysis of variance (Anova) using level of significance of α = 5%. Whenever the significant differences among treatments were observed, further analysis was carried out by applying Duncan’s Mutiple Range Test (DMRT) of α = 5%. The orthogonal contrast test was also performed to compare the mean values of chitosan treatment with the control. The results showed that chitosan inhibited ripening and lengthened storage life of sapodilla fruit for 2 – 3 days. The effect of shrimp chitosan was not significantly different from that of crab chitosan. Chitosan did not change the quality of sapodilla fruit when ripe, except on visual quality rating (VQR) which was lower than VQR of the control. The optimum concentration of chitosan for inhibiting ripening and lengthened storage life of sapodilla fruit was 2.6%.

Kata Kunci : Sawo, kitosan, pematangan, mutu buah