DEGREENING MEMPERBAIKI WARNA KULIT DAN TIDAK MEMPENGARUHI MUTU INTERNAL BUAH JERUK

Taruna Shafa Arzam AR, Akmal Akmal

Abstract


Penampilan warna kulit buah jeruk local dapat diperbaiki dengan teknologi degrening menggunakan ethefon. Tujuan penelitian ini adalah melihat pengaruh konsentrasi ethefon terhadap terhadap perubahan warna dan Total Padatan Terlarut (TPT), Total Asam  (TA) jus buah. Penelitian dilaksanakan pada bulan Mei 2019.  Rancangan penelitian yang akandigunakan adalah Rancangan Acak Lengkap dengan perlakuan konsentrasi ethefon , yaitu 0 ppm (k0), 500 ppm (k1) dan 1000 ppm (k2) yang  ulangan sebanyak 4 kali dengan menggunakan Analisis Ragam  yang diuji lanjut dengan BNT pada taraf 5%.Hasil penelitian menunjukkan bahwa perlakuan ethefon baik pada konsentrasi 500 ppm  dan 1000 ppm dapat mengubah warna kulit menjadi jingga yang setara dengan warna kulit buah jeruk “Ponkam” berdasarkan Citruc Color Chart, indeks warna (CCI) dan ohue dan kedua kelompok jeruk yang diberi perlakuan degreening berbeda nyata lebih baik jika dibandingkan dengan buah control.  Penelitian ini juga terlihat bahwa degreening tidak mempengaruhi total padatan terlarut, total asam, rasio TPT/ TA dan kekerasan buah pada taraf 5 %. Namun perlakuan degreeningmenggunakan ethefon berpengaruh pada penyusutan bobot buah.


Keywords


keprok, degreening, ethefon, penguningan, hue

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References


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DOI: http://dx.doi.org/10.35914/tabaro.v6i1.1253

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