Memperpanjang Masa Kesegaran Bunga Potong Gerbera (Gerbera jamesonii) Dengan Pemanfaatan Gula dan Cuka Dapur (Asam Asetat) Sebagai Larutan Peraga (Teknik Holding)

Abstract

ABSTRAK
 Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik gula dan cuka dapur (asam asetat) 25% sebagai larutan peraga untuk memperpanjang masa kesegaran bunga potong Gerbera (Gerbera Jamesonii). Penelitian ini di lakukan di Laboraturium Pascapanen Fakultas Teknnologi Pertanian Gedung Agrokomplek Universitas Udayana Sudirman Denpasar. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan dua faktor perlakuan yaitu gula dengan konsentrasi (0%, 2%, 4%, 6%, 8%) dan faktor cuka dapur (asam asetat) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm, dan 4 ppm) dengan dua ulangan. Analisis sidik ragam menunjukkan bahwa interaksi perlakuan gula dan cuka dapur (asam asetat) 25% berpengaruh nyata (P<0,05) terhadap lamanya kesegaran bunga, persentase bunga layu, tingkat pencoklatan, total larutan terserap dan pH. Dalam penelitian ini ditemukan bahwa kombinasi perlakuan dengan konsentrasi gula 3% dan cuka dapur (asam asetat) 25 % 100 ppm merupakan kombinasi perlakuan terbaik. Perlakuan tersebut dapat menjaga kesegaran bunga dengan lama kesegaran bunga yaitu 9 hari dan secara efektif dapat mempertahankan presentase bunga layu yang terendah yaitu 24.99 % dengan larutan terserap tertinggi yaitu 326.5 ml. Pada perlakuan kombinasi perlakuan dengan konsentrasi gula 3% dan cuka dapur (asam asetat) 1 ppm juga menunjukan skor tertinggi terhadap warna Bunga atau pencoklatan bunga dibandingkan dengan perlakuan lainnya.
 ABSTRACT
 This research aims to obtain the best concentration of sugar and vinegar (acetic acid) 25% as a holding solution to prolong the freshness of Gerbera cut flowers (Gerbera jamesonii). This research was carried out at the Postharvest Laboratory, Faculty of Agricultural Technology, Udayana University. This study used a completely randomized design (CRD) method with two factors, the first factor was sugar with concentrations (0%, 1%, 2%, 3%, 4%) and the second factor was vinegar (acetic acid) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm, and 4 ppm) with two replications. Analysis of variance shows the effect of the interaction of sugar and vinegar (acetic acid) 25% binds was significantly different (P <0.05) on the length of the freshness of the flower, percentage of wilting flower, browning rate, total absorbed solution, and pH. In this research, a combination of 3% sugar and 1 ppm vinegar was found to be the best treatment combination. This treatment maintained the freshness of flowers for 9 days and effectively maintained the lowest percentage of wilting flowers (24.99%) with the highest absorbable solution that is 326.5 ml. The combination treatment with 3% sugar concentration and vinegar (acetic acid) 1 ppm also showed the highest score on the color of flowers or browning flowers compared to other treatments.

Ornamental plant potential of Asteraceae from the Gayo Highlands, Bener Meriah Regency

“…The public also demands H. annuus, C. chinensis and G. jamesonii as ornamental plants and cut flowers as flower bouquets and wedding decorations [29,30]. Research has shown that a combination of 25% sugar and acetic acid significantly affects the freshness of flowers G. jamensonii [31]. The other species, T. erecta, found at all observation locations prove this plant is popular with the community.…”