Studi Berat Segar dan Kandungan Karbohidrat Terlarut Total pada Setiap Tingkat Kematangan Buah Pisang Ambon (Musa paradisiaca var.sapientum)

Fresh weight and total soluble carbohydrate content at every stage of Ambon banana fruits ripening were investigated during November 2013 in plant physiology laboratory, Department of Biology Faculty of Mathematic and Natural Science Lampung University. The objective of this research was to know the changing of fresh weight and total soluble carbohydrate content during ripening process of ambon banana fruits. The experiment was conducted in the completely random design with one primary factor with single treatment that is ripening stage: stage 1, stage 2, stage 3, stage 4, stage 5, stage 6, stage 7. Each treatment was replicated 5 times. Fresh weight was determined by the weighing every fruits with analytical balance. Total soluble carbohydrate content was determined by phenol-sulfuric method. Reducing sugar was identified by Benedict method. Analysis of variance and least significant different test were conducted at 5% significant level. The result show that ripening stage do not influence the fresh weight and the weight pulp of ambon banana fruits, but decrease significantly the peel weight of ambon banana fruits. Peel to pulp ratio decrease significantly during ripening process. Ripening stage of ambon banana fruits influences total soluble carbohydrate content. The conclusion of this research that ripening stage of ambon banana fruits not influence fresh weight but influence total soluble carbohydrate content. Keywords: ripening stage, ambon banana fruits, fresh weight, total soluble carbohydrate content