Pengaruh Konsentrasi Zat Etefon Terhadap Pematangan Buah Pisang Kepok (Musa paradisiaca L.)
The Effect of Ethephon Concentration on the Ripening of Kepok Bananas (Musa paradisiaca L.)
DOI:
https://doi.org/10.30605/perbal.v12i1.3105Keywords:
ethephone, concentration, ripening, kepok bananasAbstract
Peneltian ini bertujuan untuk mengetahui pengaruh konsentrasi zat etefon terhadap pematangan buah pisang kepok (Musa paradisiaca L). Penelitian ini dilakukan di BPP Wara Selatan dan dilaksanakan pada bulan Oktober 2023. Penelitian ini menggunakan metode percobaan lapangan dengan Rancangan Acak Kelompok (RAK) menggunakan empat perlakuan konsentrasi etefon. Konsentrasi etefon yang pertama yaitu konsentrasi 0 ml/L air (e0), yang kedua yaitu konsentrasi etefon 2 ml/L air (e1), yang ketiga yaitu konsentrasi etefon 4 ml/L air (e2), dan keempat yaitu konsentrasi etefon 6 ml/L air. Hasil penelitian menunjukkan bahwa pemberian konsentrasi etefon yang berbeda-beda pada setiap tandannya tidak berpengaruh nyata pada perubahan warna, kekerasan, berat buah, aroma, rasa dan masa simpan. Namun perlakuan konsentrasi etefon 6 ml/L air (e3) merupakan konsentrasi terbaik dibandingkan dengan konsentrasi lainnya karena dapat mempercepat proses pematangan pada pisang kepok. Bagian tandan yang lebih cepat matang adalah tandan bagian atas dan tengah.
This research aims to determine the effect of the concentration of ethephon substances on the ripening of kepok banana fruit (Musa paradisiaca L). This research was conducted at BPP Wara Selatan and carried out in October 2023. This research used a field trial method with a Randomized Group Design (RAK) using four etephone concentration treatments. The first etephone concentration is a concentration of 0 ml/L water (e0), the second is an ethephone concentration of 2 ml/L water (e1), the third is an ethephone concentration of 4 ml/L water (e2), and the fourth is an ethephone concentration of 6 ml /L water. The results showed that giving different concentrations of ethefon to each bunch had no significant effect on changes in color, hardness, fruit weight, aroma, taste and shelf life. However, the Ethefon concentration treatment of 6 ml/L water (e3) is the best concentration compared to other concentrations because it can speed up the ripening process in kepok bananas. The parts of the bunch that ripen more quickly are the top and middle bunches.
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