Aplikasi Kombinasi Jenis dan Konsentrasi Antioksidan yang Berbeda sebagai Penghambat Browning pada Perbanyakan Pisang Cavendish secara Kultur Jaringan
DOI:
https://doi.org/10.35941/jatl.5.2.2023.9959.78-83Keywords:
antioksidan, browning, eksplan, kultur jaringan, pisangCavendishAbstract
Pisang cavendish merupakan salah satu jenis pisang yang dibudidayakan di Indonesia dan memiliki nilai ekonomi yang tinggi. Perbanyakan bibit pisang secara konvensional membutuhkan waktu relatif lama dan jumlah bibit yang dihasilkan sedikit serta berpotensi menularkan penyakit. Penelitian ini bertujuan untuk mengetahui pengaruh aplikasi kombinasi jenis dan konsentrasi antioksidan yang berbeda terhadap browning dan pertumbuhan eksplan pisang cavendish secara kultur jaringan. Penelitian dilaksanakan di Laboratorium Kultur Jaringan Fakultas Pertanian Universitas Mulawarman. Penelitian disusun dalam Rancangan Acak Lengkap, merupakan percobaan faktor tunggal, kombinasi jenis dan konsentrasi zat antioksidan, terdiri atastujuh perlakuan dan ulangan sebanyak lima kali. Perlakuan yang dicobakan terdiri atas kontrol (tanpa antioksidan), 2 g asam sitrat L-1 , 2 g asam askorbat L-1 , 2 g asam sitrat L-1 + 2 g asam askorbat L-1 , 4 g asam sitrat L-1 , 4 g asam askorbat L-1 , dan 4 g asam sitrat L-1 + 4 g asam askorbat L-1 . Data dianalisis menggunakan sidik ragam. Hasil penelitian menunujukkan bahwa asam sitrat dan asam askorbat serta kombinasi keduanya dapat digunakan untuk menghambat terjadinya browning. Peningkatan konsentrasi memperlambat terjadinya browning. Kombinasi asam sitrat dengan asam askorbat masing-masing dengan konsentrasi 4 g L-1 menunjukkan hasil terbaik. Waktu terjadinya browning terlama dengan intensitas rendah ditunjukkan oleh perlakuan 4 g asam sitrat L-1 + 4 g asam askorbat L-1 , yaitu 13,2 hari setelah tanam dengan intensitas browning sedang.Downloads
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