Electronic Theses and Dissertation

Mawar merupakan bunga potong yang memiliki nilai ekonomi tinggi, tetapi masa kesegarannya relatif pendek, sehingga perlu penanganan pascapanen untuk mempertahankan kesegarannya. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis larutan pengawet alami dan lama perendaman serta interaksi terhadap kualitas bunga mawar potong. Penelitian ini dilaksanakan di Laborataorium Hortikultura Jurusan Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, Darussalam Banda Aceh dari Desember 2021 sampai Januari 2022. Penelitian ini menggunakan Rancangan Acak Lengkap pola Faktorial 4 x 3 dengan 3 ulangan. Faktor yang diteliti yaitu jenis larutan pengawet alami yang terdiri dari 4 taraf (kontrol, larutan gula pasir 10% + ekstrak lemon 5%, air kelapa muda 40% +air rebusan daun sirih 30% dan larutan gula pasir 10% + air kelapa muda 40% +air rebusan daun sirih 30% + ekstrak lemon 5%) dan lama perendaman yang terdiri dari 3 taraf (2, 4 dan 6 jam). Parameter yang diamati antara lain diameter kemekaran, perubahan sudut kulai, indeks kelayuan, masa kesegaran, jumlah larutan perendam terserap, uji warna dan uji organoleptik. Hasil Penelitian menunjukkan bahwa perlakuan berbagai jenis larutan pengawet alami berpengaruh sangat nyata terhadap masa kesegaran bunga, jumlah larutan perendam terserap dan uji organoleptik penerimaan keseluruhan pada 10 HSP. Kualitas bunga mawar potong terbaik dijumpai pada jenis larutan pengawet alami air kelapa muda 40% + air rebusan daun sirih 30%. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh sangat nyata terhadap diameter kemekaran bunga pada 4 dan 10 HSP, perubahan sudut kulai bunga pada 1 HSP, uji warna L pada 8 HSP, uji organoleptik struktur bunga pada 2 dan 4 HSP dan penerimaan keseluruhan pada 10 HSP. Kualitas bunga mawar potong terbaik dijumpai pada lama perendaman 2 jam dan 4 jam. Interaksi antara pengaruh berbagai jenis larutan pengawet alami dan lama perendaman berpengaruh sangat nyata terhadap diameter kemekaran bunga pada 8 dan 10 HSP, perubahan sudut kulai bunga pada 1, 2, 3, dan 4 HSP, indeks kelayuan bunga 8 HSP, uji warna L (kecerahan) pada 8 HSP, uji organoleptik tekstur dan struktur 10 HSP serta penerimaan keseluruhan pada 6 dan 10 HSP. Kualitas bunga mawar potong terbaik dijumpai pada perlakuan interaksi larutan gula pasir 10% + air kelapa muda 40% + air rebusan daun sirih 30% + ekstrak lemon 5% dengan lama perendaman 4 jam.

Rose is a cut flowers with high economic value, however this flower has relatively short freshness period, so it needs post-harvest handling to maintain its freshness. This research aims to determine the effect of various types of natural preservative solutions and immersion time and interactions on the quality of cut roses. Research conducted at the Horticulture Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam Banda Aceh from December 2021 to January 2022. The experimental design used a completely randomized design with 4 x 3 factorial pattern with three replications. The factors studied were the type of natural preservative solution which consisted of 4 levels (control, 10% sugar solution + 5% lemon extract, 40% young coconut water + 30% betel leaf boiled water and 10% sugar solution + 40% young coconut water + 30% betel leaf boiled water + 5% lemon extract) and immersion time consisting of 3 levels (2, 4 and 6 hours). Parameters observed were diameter of efflorescence, change of cooldown corner, wilting index, freshness period, amount of absorbed immersion solution, color test and organoleptic test. The results showed that the treatment of various types of natural preservative solutions had a very significant effect on the freshness of flowers, the amount of immersion solution absorbed and the overall acceptance organoleptic test at 10 DAT. The best quality of cut roses was found in the type of natural preservative solution, 40% young coconut water + 30% betel leaf boiled water. The results showed that the immersion time had a very significant effect on the diameter of flower blooms at 4 and 10 DAT, changes in the corner of the cool flower at 1 DAT, L color (brightness) test at 8 DAT, organoleptic test of flower structure at 2 and 4 DAT and overall acceptance at 10 DAT. The best quality of cut roses was found at 2 and 4 hours of immersion. The interaction between the effect of various types of natural preservative solutions and the immersion time had a very significant effect on the diameter of flower blooms at 8 and 10 DAT, changes in the cooldown corner at 1, 2, 3, and 4 DAT, flower wilting index 8 DAT, L color test (brightness) at 8 DAT, organoleptic texture and structure tests at 10 DAT and overall acceptance at 6 and 10 DAT. The best quality of cut roses was found in the interaction treatment of 10% sugar solutions + 40% young coconut water + 30% betel leaf boiled water + 5% lemon extract with 4 hours of immersion.