Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan dan lama penyimpanan terhadap kualitas buah pisang mas, serta interaksi antara tingkat kematangan dan lama penyimpanan terhadap kualitas buah pisang mas dan disukai konsumen. Penelitian ini dilaksanakan di Laboratorium Hortikultura, Laboratorium Analisis Pangan dan Hasil Pertanian dan Laboratorium Ilmu dan Teknologi Benih Fakultas Pertanian, Universitas Syiah Kuala, Kota Banda Aceh yang dilaksanakan pada bulan Januari 2023 sampai dengan Februari 2023. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok pola factorial 3 x 4 dengan 3 kali ulangan. Ada 2 faktor yang diteliti yaitu tingkat kematangan dan lama penyimpanan buah pisang mas yang terdiri dari 3 taraf yaitu: pisang hijau, pisang hijau-kuning dan pisang kuning. Factor lama penyimpanan terdiri 4 taraf yaitu: 3, 6, 9, 12 hari. Dengan demikian terdapat 12 kombinasi perlakuan dan 3 kali ulangan, sehingga ada 36 satuan unit percobaan. Hasil penelitian menunjukkan bahwa Tingkat kematangan berpengaruh sangat nyata terhadap susut bobot, kadar air dan pH. Pada tingkat kematangan buah terbaik dijumpai pada hijau-kuning. Lama penyimpanan berpengaruh sangat nyata terhadap susut bobot, kadar air dan uji organoleptik warna. Pada lama penyimpanan terbaik dijumpai pada 3 hari. Terdapat interaksi yang sangat nyata antara tingkat kematangan dan lama penyimpanan terhadap kadar vitamin C, kadar lemak, kadar protein, uji warna nilai l (kecerahan), nilai a (merah), nilai b (kuning), kadar glukosa, uji organoleptik warna, aroma dan penerimaan keseluruhan.

The nutritional content of banana fruit is very beneficial for the health of the body such as vitamin C, B6, B complex and serotonin which can help smooth brain function. This study aims to determine the effect of maturity level and length of storage on the quality of pisang mas fruit, as well as the interaction between maturity level and length of storage on the quality of banana mas fruit and consumer preference. This research was conducted at the Horticulture Laboratory, Food and Agricultural Products Analysis Laboratory and Seed Science and Technology Laboratory, Faculty of Agriculture, Syiah Kuala University, Banda Aceh City from January 2023 to February 2023. The experimental design used in this study was a 3 x 4 factorial pattern Randomized Group Design with 3 replications. There are 2 factors studied, namely the level of maturity and length of storage of banana mas fruit consisting of 3 levels, namely: green banana, green-yellow banana and yellow banana. The storage duration factor consists of 4 levels namely: 3, 6, 9, 12 days. Thus there are 12 treatment combinations and 3 replications, so there are 36 experimental units. The results showed that the level of maturity had a very significant effect on weight loss, water content and pH. The best level of fruit maturity was found in green-yellow. Length of storage has a very significant effect on weight loss, water content and color organoleptic test. The best storage time was found at 3 days. There is a very significant interaction between maturity level and storage duration on vitamin C content, fat content, protein content, color test l value (brightness), a value (red), b value (yellow), glucose content, color organoleptic test, aroma and overall acceptance.