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

Abstract

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.