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PENGARUH EKSTRAK TANAMAN Swietenia mahagoni L., Carica papaya

L., Syzygium aromaticum L., DAN SUHU PENYIMPANAN TERHADAP

KUALITAS BUAH PAPRIKA (Capsicum annuum L. Var. Red Jet)

S K R I P S I

Diajukan Untuk Memenuhi Sebagian Persyaratan

Mencapai Derajat Sarjana Strata Satu (S-1)

Program Studi Agroteknologi

Diajukan Oleh :

PIKI ENDRASUSILA

201210200311104

JURUSAN AGRONOMI

FAKULTAS PERTANIAN - PETERNAKAN

UNIVERSITAS MUHAMMADIYAH MALANG

2016

HALAMAN PENGESAHAN

NAMA : PIKI ENDRASUSILA

NIM : 201210200311104

PROGRAM STUDI : AGROTEKNOLOGI

JURUSAN : AGRONOMI

FAKULTAS : PERTANIAN PETERNAKAN UNIVERSITAS

MUHAMMADIYAH MALANG

JUDUL : PENGARUH EKSTRAK TANAMAN Swietenia

mahagoni L., Carica papaya L., Syzygium

aromaticum L., DAN SUHU PENYIMPANAN

TERHADAP KUALITAS BUAH PAPRIKA

(Capsicum annuum L. Var. Red Jet)

Skripsi Ini Telah Diterima Sebagai Persyaratan Untuk Memperoleh Gelar Sarjana

Pertanian Pada Program Studi Agroteknologi Jurusan Agronomi Fakultas

Pertanian Peternakan Universitas Muhammadiyah Malang

Mengesahkan

Dekan, Ketua Jurusan,

Dr. Ir. Damat, MP. Dr. Ir. Ali Ikhwan, MP.

NIP. 19640228 199003 1 003 NIP. 19641020.199101 1 001

vii

KATA PENGANTAR

Assalamu’alaikum Warahmatullohi Wabarakatuh

Syukur Alhamdulillah penulis sampaikan kehadirat Allah SWT atas

limpahan rahmat dan hidayahNya, sehingga penulis mampu menyelesaikan

laporan penelitian dengan judul “Pengaruh Ekstrak Tanaman Swietenia Mahagoni

L., Carica Papaya L., Syzygium Aromaticum L., dan Suhu Penyimpanan

Terhadap Kualitas Buah Paprika (Capsicum Annuum L. Var. Red Jet)”. Laporan

penelitian ini merupakan salah satu persyaratan untuk menyelesaikan pendidikan

tingkat Sarjana pada Jurusan Agronomi, Fakultas Pertanian Peternakan

Universitas Muhammadiyah Malang.

Pada kesempatan ini penulis menyampaikan ucapan terima kasih atas

segala bantuan baik berupa tenaga dan pikiran, kepada yang terhormat :

1. Ir. Henik Sukorini, MP. PhD selaku Pembimbing Utama yang telah bersedia

membimbing dengan sabar dan mengarahkan selama penyusunan proposal

skripsi ini.

2. Prof. Dr. Ir. Dyah Roeswitawati MS. Selaku Pembimbing Pendamping yang

telah banyak membantu penulis dan dengan sabar membimbing dan

mendampingi pada proses penyusunan proposal skripsi ini

3. Teman-teman Agronomi angkatan 2012 yang selama ini membantu dalam

pelaksanaan penelitian ini.

Akhir kata tak ada gading yang tak retak, penulis menyadari bahwa laporan

penelitian ini masih jauh dari kesempurnaan, dengan segala kerendahan hati

semoga dengan selesainya tugas akhir ini semakin membawa kami siap terjun di

masyarakat dan turut serta membangun negara Republik Indonesia tercinta.

Wasalamu’alaikum Warahmatullohi Wabarakatuh

Malang, 05 Agustus 2016

Penulis

viii

DAFTAR ISI

KATA PENGANTAR ......................................................................................... vii

DAFTAR ISI ....................................................................................................... viii

DAFTAR TABEL.................................................................................................. x

DAFTAR GAMBAR ............................................................................................ xi

DAFTAR LAMPIRAN ...................................................................................... xiv

ABSTRAK ........................................................................................................... xv

ABSTRACT ........................................................................................................ xvi

I . PENDAHULUAN ............................................................................................. 1

1.1 Latar Belakang .................................................................................................. 1

1.2 Rumusan Masalah ............................................................................................. 3

1.3 Tujuan ............................................................................................................... 4

1.4 Hipotesis ............................................................................................................ 4

II. TINJAUAN PUSTAKA ................................................................................... 5

2.1 Paprika (Capsicum annuum L.)......................................................................... 5

2.2 Fisiologi Pascapanen ......................................................................................... 6 2.3 Penyimpanan Suhu Rendah............................................................................... 8

2.4 Ekstrak Tanaman Swietenia mahagoni L., Carica papaya L., dan Syzygium

aromaticum L. .............................................................................................. 9

2.5 Standar Kualitas Buah Paprika........................................................................ 11

III. METODE PENELTIAN .............................................................................. 12

3.1 Tempat dan Waktu Pelaksanaan ..................................................................... 12

3.2 Alat dan Bahan ................................................................................................ 12

3.3 Rancangan Penelitian ...................................................................................... 12

3.4 Tahapan Penelitian .......................................................................................... 13

3.4.1 Pembuatan Ekstrak Tanaman ............................................................... 13

3.4.2 Persiapan Buah Paprika ........................................................................ 13

3.4.3 Perlakuan Ekstrak ................................................................................. 14

3.4.4 Penyimpanan ........................................................................................ 15

3.4.5 Pengamatan ........................................................................................... 16

3.5 Analisi Data ..................................................................................................... 17

IV. HASIL DAN PEMBAHASAN ..................................................................... 18

4.1 Hasil ................................................................................................................ 18

4.1.1 Susut bobot (%) .................................................................................... 18

4.1.2 Tingkat Kekerasan Buah (Lb) .............................................................. 20

4.1.3 Total Padatan Terlarut (oBrix) .............................................................. 22

4.1.4 Kadar Vitamin C ................................................................................... 23

4.1.5 Intensitas Serangan Penyakit ................................................................ 24

4.1.6 Prosentase Keparahan Penyakit ............................................................ 25

4.1.7 Penampakan Morfologi Buah Paprika Pada Berbagai Umur Pengamat

.................................................................................................................... 26

4.2 Pembahasan ..................................................................................................... 36

V. KESIMPULAN DAN SARAN ...................................................................... 41

5.1 Kesimpulan ..................................................................................................... 41

5.2 Saran ................................................................................................................ 41

ix

DAFTAR PUSTAKA .......................................................................................... 42

LAMPIRAN ......................................................................................................... 47 A. Lampiran Gambar .......................................................................................... 47

B. Lampiran Analisis Ragam ............................................................................... 51

xiv

DAFTAR LAMPIRAN

Lampiran. Teks Hal

1. Analisa ragam susut bobot 7 hari setelah penyimpanan ……. 51

2. Analisa ragam susut bobot 14 hari setelah penyimpanan …... 51



5. Analisa ragam tingkat kekerasan buah 7 hari setelah

penyimpanan ………………………………………………... 52


penyimpanan ………………………………………………... 52


penyimpanan ………………………………………………... 52


penyimpanan ………………………………………………... 53

9. Analisa ragam total padatan terlarut 7 hari setelah

penyimpanan ………………………………………………... 53


penyimpanan ………………………………………………... 54


penyimpanan ………………………………………………... 54


penyimpanan ………………………………………………... 54

13. Analisa ragam kadar vitamin C 7 hari setelah penyimpanan

………………………………………………………………. 55


………………………………………………………………. 55


………………………………………………………………. 56


………………………………………………………………. 56

42

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