Pengaruh Cahaya Hijau (510-550 nm) Terhadap Berat Segar dan Kandungan Karbohidrat Terlarut Total Buah Pisang Muli (Musa Acuminata L.) Selama Proses Pematangan

Abstrak

Research on the effect of green light (510-550 nm) on the fresh weight and total
soluble carbohydrate content of muli banana fruit was conducted on November
until December 2013. The objective of this research was to know the effect of
green light on the fresh weight and total soluble carbohydrate content of muli
banana fruit. The research was conducted in factorial experiment with Factor
was green light with 2 levels: control (without green light treatment) and green
light treatment. Factor B was time of observation with 3 levels: 4, 6, 8 days after
picking. Every combination of treatment was replicated 5 times. Muli banana
fruit was weighted by analytical balance to determine the fresh weight of muli
banana fruit. Total soluble carbohydrate was determined by phenol-sulfuric
method. Absorbance was measured at wavelength 490nm. Total soluble
carbohydrate content was counted based on glucose standard curve and
expressed in mg/gram tissue. Analysis of variance for data of fresh weight and
total soluble carbohydrate content of muli banana fruit was conducted at 5%
significant level, and if interaction was significant than continued with simple
effect determination at 5% significant level by t test. The result of research
showed that green light slower the ripening process of muli banana fruit by
increased the fresh weight but did not influence the total soluble carbohydrate
content of muli banana fruit.

Keywords: Muli banana fruit, fresh weight, total soluble carbohydrate content,
green light.