LAMPIRAN
Tabel Lampiran 1. Pengaruh Suhu dan Kelembaban terhadap Resistensi Kulit Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24... (Bar) Suhu 15 0 C 1.64 0.29 0.16 0.32 0.24b 0.32b 0.27b 0.29b 0.39b 0.76b 0.93 0.82b 1.13b Suhu Ruang 2.16 0.30 0.29 0.37 0.37a 0.39a 0.77a 0.81a 1.37a 2.09a 0.91 2.62a 3.48a Uji F tn tn tn tn ** * * ** ** * tn * ** Kontrol 1.26 0.30 0.25 0.42 0.33 0.43a 0.90a 0.62a 0.54b 1.77ab 0.45b 0.55b 2.01b Uap Air 1.96 0.34 0.26 0.33 0.28 0.25b 0.30b 0.20b 0.38b 0.60b 0.42b 1.18b 0.57b Silika Gel 2.50 0.26 0.17 0.30 0.30 0.38a 0.37ab 0.83a 1.71a 1.90a 1.90a 3.43a 4.50a Uji F tn tn tn tn tn ** cn ** * cn ** ** ** Interaksi tn tn tn tn tn * tn cn tn tn tn tn tn 15 C, Kontrol 0.80 0.25 0.20 0.38 0.23bc 0.30bc 0.32b 0.37b 0.42b 0.50bc 0.37b 0.23c 0.40c 15 C, Uap air 1.62 0.40 0.15 0.28 0.20c 0.23c 0.23b 0.20b 0.23b 0.25c 0.25b 0.28c 0.20c 15 C, Silika gel 2.52 0.23 0.12 0.30 0.28abc 0.40ab 0.25b 0.30b 0.52b 1.52abc 2.18a 1.95ab 2.78ab Ruang, Kontrol 1.72 0.33 0.30 0.45 0.43a 0.55a 1.47a 0.87a 0.67b 3.03a 0.53b 0.87bc 3.62ab Ruang, Uap air 2.30 0.28 0.37 0.37 0.35ab 0.27c 0.35b 0.20b 0.53b 0.97abc 0.58b 2.08abc 0.93bc Ruang, Silika gel 2.47 0.28 0.22 0.30 0.32abc 0.37b 0.48ab 1.35a 2.90a 2.27ab 1.60a 4.90a 7.08a Uji F tn tn tn tn * ** cn ** * * ** * **
Tabel Lampiran 2. Pengaruh Suhu dan Kelembaban terhadap Kadar Air Kulit Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 (%) Suhu 15 0 C 66.19 64.13 62.15 64.28 66.39 64.80 62.59 63.64 65.16a 64.65 63.28a 64.57a 64.31a Suhu Ruang 63.59 66.03 62.38 63.84 64.64 64.99 62.28 63.11 63.13b 62.87 60.23b 60.17b 59.08b Uji F tn tn tn tn tn tn tn tn * tn * * ** Kontrol 62.92 65.80 62.41ab 65.52a 66.86a 66.76a 63.49 65.76a 65.69a 66.96a 64.66a 66.85a 64.33a Uap Air 66.77 64.57 64.06a 63.68b 65.83ab 65.98a 64.01 64.64a 66.31a 65.83a 64.31a 65.29a 65.91a Silika Gel 64.99 64.87 60.33b 62.99b 63.86b 61.94b 59.80 59.73b 60.44b 58.5b 56.30b 54.97b 54.00b Uji F tn tn * * cn ** tn ** ** ** ** ** ** Interaksi tn tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 68.53 65.83ab 62.13abc 66.07a 67.82a 66.68a 64.51 65.30a 66.86a 68.31a 67.08a 67.88a 66.85a 15 C, Uap air 65.80 63.81ab 63.69ab 64.27ab 66.29ab 66.21a 64.52 66.04a 66.76a 66.73a 66.08a 68.64a 67.30a 15 C, Silika gel 64.24 62.74b 60.64bc 62.51b 65.06ab 61.50b 58.72 59.58b 61.85bc 58.91b 56.68b 57.19bc 58.78b Ruang, Kontrol 57.30 65.77ab 62.68abc 64.96ab 65.90ab 66.84a 62.47 66.22a 64.51ab 65.61a 62.24a 65.82a 61.80ab Ruang, Uap air 67.73 65.32ab 64.44a 63.09b 65.38ab 65.74a 63.50 63.23ab 65.85a 64.92a 62.53a 61.95ab 64.51ab Ruang, Silika gel 65.74 66.99b 60.02c 63.46b 62.65b 62.38b 60.87 59.88b 59.04c 58.09b 55.92b 52.74c 46.85c Uji F tn tn cn cn tn * tn * ** ** ** ** **
Tabel Lampiran 3. Pengaruh Suhu dan Kelembaban terhadap Susut Bobot Buah Manggis 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (%) Suhu 15 C 1.19b 2.40b 3.37b 5.19b 6.32b 8.39b 9.00b 10.14b 11.53b 13.09b 14.96b 16.78b 18.74b 20.85b 23.11b Suhu Ruang 1.54a 3.30a 4.90a 6.93a 8.47a 11.44a 12.87a 15.59a 17.37a 20.58a 24.73a 28.73a 33.22a 37.57a 41.89a Uji F ** ** ** ** ** ** ** ** * * * * * ** ** Kontrol 1.00b 1.83b 2.74b 4.16b 5.14b 6.90b 7.69b 9.03b 10.59b 12.43b 14.80b 17.26b 20.63b 24.01b 27.09b Uap Air 1.00b 1.87b 2.82b 4.39b 5.45b 7.18b 8.06b 9.40b 10.56b 11.73b 13.15b 14.56b 16.62b 19.15b 22.44b Silika Gel 2.09a 4.84a 6.86a 9.62a 11.60a 15.66a 17.05a 20.17a 22.19a 26.34a 31.60a 36.46a 40.70a 44.48a 47.44a Uji F ** ** ** ** ** ** ** ** ** ** ** ** ** ** ** Interaksi tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 0.76c 1.26c 1.78c 3.00c 3.78c 5.06b 5.46c 6.13c 7.24b 8.40c 9.84c 11.01cd 12.28c 13.79c 15.42b 15 C, Uap air 0.76c 1.26c 1.82c 3.20c 4.00c 5.22b 5.61c 6.30c 7.40b 8.26c 9.30c 10.36d 11.51c 12.75c 14.19b 15 C, Silika gel 2.04a 4.66a 6.52a 9.36a 11.17a 14.88a 15.91ab 18.00b 19.96b 22.62b 25.75b 28.99b 32.44b 36.02b 39.72a Ruang, Kontrol 1.24b 2.39b 3.69b 5.31b 6.51bc 8.73b 9.91b 11.91b 13.96b 16.46bc 19.75bc 23.51bc 28.98b 34.23b 38.77a Ruang, Uap air 1.24b 2.48b 3.83b 5.60b 6.90b 9.14b 10.50ab 12.51b 13.72b 15.20bc 17.00bc 18.75cd 21.72b 25.54b 30.70a Ruang, Silika gel 2.14a 5.01a 7.20a 9.88a 12.01a 16.43a 18.19a 22.34a 24.23a 30.07a 37.45a 43.93a 48.96a 52.95a 56.18a Uji F ** ** ** ** ** ** ** ** ** ** ** ** ** ** **
Tabel Lampiran 4. Pengaruh Suhu dan Kelembaban terhadap Kecerahan Kulit Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (L) Suhu 15 0 C 30.51 28.21 26.97 26.87 27.80 26.90 25.69 26.80 26.70 26.37 27.23 26.73 26.89 26.44 25.87 26.33 Suhu Ruang 34.43 30.16 27.60 25.64 26.76 26.61 26.73 25.90 25.49 26.30 26.59 26.88 26.91 27.20 27.04 27.24 Uji F cn tn tn tn tn tn tn tn cn tn tn tn tn tn tn tn Kontrol 31.22 28.10 26.15 25.12 26.15 25.70 25.52 26.87 25.75 25.77 25.97b 26.87 26.02 26.10 25.70 25.50b Uap Air 34.07 30.57 28.25 27.08 27.87 27.07 26.63 26.43 26.23 26.88 27.63a 27.10 27.45 27.12 26.88 27.08ab Silika Gel 32.13 28.88 27.45 26.57 27.82 27.50 26.48 26.75 26.30 26.35 27.13ab 26.47 27.23 27.25 26.78 27.78a Uji F tn tn tn tn tn tn tn tn tn tn cn tn tn tn tn * Interaksi tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 28.73 25.83 25.00 25.27 26.03 25.00 24.30 25.97 25.67ab 25.20 25.90 26.87 26.03 26.07 25.30 25.07b 15 C, Uap air 32.73 30.37 28.10 28.40 28.60 27.60 26.07 26.70 27.90a 27.17 27.93 27.20 27.63 27.00 26.90 27.20ab 15 C, Silika gel 30.07 28.43 27.80 26.93 28.77 28.10 26.70 27.73 26.53ab 26.73 27.73 26.13 27.00 26.27 25.40 26.73ab Ruang, Kontrol 33.70 30.37 27.30 24.97 26.27 26.40 26.73 25.77 25.83ab 26.33 25.90 26.87 26.00 26.13 26.10 25.93b Ruang, Uap air 35.40 30.77 28.40 25.77 27.13 26.53 27.20 26.17 24.57b 26.60 27.33 27.00 27.27 27.23 26.87 26.97ab Ruang, Silika gel 34.20 29.33 27.10 26.20 26.87 26.90 26.27 25.77 26.07ab 25.97 26.53 26.80 27.47 28.23 28.17 28.83a Uji F tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn cn
Tabel Lampiran 5. Pengaruh Suhu dan Kelembaban terhadap Kisaran Warna Hijau-Merah Kulit Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (a). Suhu 15 0 C 2.36 2.36a 2.42a 2.28a 2.20a 2.02a 2.06a 2.00a 1.93 1.94a 1.90 1.90 1.91a 1.86 1.86 1.82 Suhu Ruang 1.86 2.11b 2.03b 1.88b 1.67b 1.62b 1.72b 1.70b 0.98 1.74b 1.79 1.78 1.79b 1.77 1.71 1.63 Uji F tn * ** ** ** ** ** ** cn * tn cn * tn cn cn Kontrol 2.30 2.28 2.32 2.08 1.93 1.80 1.88 1.82 1.65ab 1.78 1.78 1.88 1.75b 1.77 1.73 1.65 Uap Air 1.80 2.22 2.17 2.07 1.97 1.83 1.90 1.88 2.1167a 1.85 1.90 1.85 1.97a 1.90 1.85 1.77 Silika Gel 2.22 2.20 2.20 2.08 1.90 1.83 1.88 1.85 0.6b 1.90 1.85 1.78 1.83b 1.77 1.77 1.77 Uji F tn tn tn tn tn tn tn tn cn tn tn tn ** cn tn tn Interaksi tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 2.50 2.50 2.53a 2.30a 2.23a 2.03a 2.07a 1.97a 1.93a 1.90 1.83 1.93 1.77bc 1.83ab 1.87ab 1.73 15 C, Uap air 2.23 2.27 2.33ab 2.27a 2.23a 2.03a 2.07a 2.03a 2.10a 1.97 1.97 1.93 2.03a 1.93a 1.93a 1.93 15 C, Silika gel 2.33 2.30 2.40ab 2.27a 2.13a 2.00a 2.03a 2.00a 1.77a 1.97 1.90 1.83 1.93ab 1.80ab 1.77ab 1.80 Ruang, Kontrol 2.10 2.07 2.10ab 1.87b 1.63b 1.57b 1.70b 1.67b 1.37a 1.73 1.73 1.83 1.73c 1.70b 1.60b 1.57 Ruang, Uap air 1.37 2.17 2.00b 1.87b 1.70b 1.63b 1.73b 1.73b 2.13a 1.83 1.83 1.77 1.90abc 1.87ab 1.77ab 1.60 Ruang, Silika gel 2.10 2.10 2.00b 1.90b 1.67b 1.67b 1.73b 1.70b (0.57b) 1.97 1.80 1.73 1.73c 1.73ab 1.77ab 1.73 Uji F tn tn cn ** ** * * ** cn tn tn tn ** tn tn tn
Tabel Lampiran 6. Pengaruh Suhu dan Kelembaban terhadap Kisaran Warna Biru-Kuning Kulit Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (b) Suhu 15 0 C 2.00 1.94 1.84 1.84 1.74a 1.61 1.61 1.67a 1.67 1.76 1.66 1.60 1.63 1.56 1.58 1.71 Suhu Ruang 2.16 1.84 1.66 1.51 1.34b 1.43 1.53 1.39b 1.12 1.72 1.52 1.57 1.59 1.63 1.67 1.83 Uji F tn tn tn * ** tn tn * tn tn tn tn tn tn tn tn Kontrol 2.07 1.83 1.70 1.60 1.52 1.38 1.53 1.55 1.58 1.65 1.47 1.62 1.47 1.45 1.52 1.57b Uap Air 2.17 2.00 1.87 1.77 1.65 1.60 1.62 1.52 1.03 1.77 1.67 1.60 1.70 1.68 1.63 1.83a Silika Gel 2.00 1.85 1.68 1.67 1.47 1.58 1.57 1.52 1.57 1.80 1.63 1.53 1.67 1.65 1.72 1.92a Uji F tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn * Interaksi tn tn tn tn tn tn tn tn cn cn tn tn tn tn tn tn 15 C, Kontrol 2.27 1.83 1.77 1.80ab 1.70ab 1.43 1.53 1.63 1.40ab 1.50b 1.50 1.63 1.50 1.43 1.50 1.43b 15 C, Uap air 2.17 2.13 1.97 1.93a 1.87a 1.73 1.67 1.67 1.77a 1.87a 1.70 1.67 1.70 1.67 1.60 1.87a 15 C, Silika gel 1.97 1.87 1.80 1.80ab 1.67ab 1.67 1.63 1.70 1.83a 1.90a 1.77 1.50 1.70 1.57 1.63 1.83a Ruang, Kontrol 2.27 1.83 1.63 1.40b 1.33cd 1.33 1.53 1.47 1.77a 1.80ab 1.43 1.60 1.43 1.47 1.53 1.70ab Ruang, Uap air 2.17 1.87 1.77 1.60ab 1.43cd 1.47 1.57 1.37 0.30b 1.67ab 1.63 1.53 1.70 1.70 1.67 1.80ab Ruang, Silika gel 2.03 1.83 1.57 1.53ab 1.27d 1.50 1.50 1.33 1.3ab 1.7ab 1.50 1.57 1.63 1.73 1.80 2.00a Uji F tn tn tn tn * tn tn tn tn tn tn tn tn tn tn cn
Tabel Lampiran 7. Pengaruh Suhu dan Kelembaban terhadap Kecerahan Kelopak Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (L) Suhu 15 0 C 48.2 48.0a 46.7a 46.4a 44.5a 42.4a 40.2a 39.2a 38.0a 37.7 39.0 38.6 39.2 39.1 38.7 39.1 Suhu Ruang 46.5 45.1b 43.4b 40.9b 40.3b 37.9b 37.1b 37.1b 36.6b 37.3 38.5 39.0 38.9 38.6 39.0 38.9 Uji F tn * * ** ** ** * * * tn tn tn tn tn tn tn Kontrol 46.9 47.1 45.4 44.2 43.8a 41.4a 40.1 39.4 37.5b 37.8ab 38.0b 38.0b 38.2b 38.4b 38.0b 38.1b Uap Air 47.8 46.4 45.9 44.3 43.3a 40.3ab 38.0 37.0 35.4c 35.5b 37.1b 37.0b 37.6b 36.6b 37.1b 37.4b Silika Gel 47.4 46.2 43.8 42.5 40.0b 38.7b 37.9 38.1 39.1b 39.1a 41.2a 41.4a 41.3a 41.5a 41.5a 41.5a Uji F tn tn tn tn * cn tn tn ** * ** ** ** ** ** ** Interaksi tn tn tn tn tn tn tn tn * tn cn tn * tn tn cn 15 C, Kontrol 47.9 49.6 48.0a 48.0a 47.0a 44.5a 41.7a 40.7a 37.0b 38.0ab 37.5b 37.1c 37.6b 38.0bc 37.2bc 37.4b 15 C, Uap air 48.0 47.2 47.1ab 47.2a 45.1b 43.0ab 39.9ab 37.8ab 36.8b 35.5b 36.6b 36.3c 37.0b 36.3c 36.4c 36.9b 15 C, Silika gel 48.7 47.2 45.2ab 44.0ab 41.4bc 39.6bc 39.1ab 39.1ab 40.2a 39.5a 42.8a 42.4a 42.9a 42.9a 42.6a 43.0a Ruang, Kontrol 45.9 44.6 42.9ab 40.5b 40.8bc 38.4c 38.4ab 38.0ab 37.9ab 37.6ab 38.5b 38.8bc 38.9b 38.8bc 38.7bc 38.8b Ruang, Uap air 47.5 45.7 44.7ab 41.3b 41.6bc 37.6c 36.1b 36.2b 34.0c 35.5b 37.5b 37.8bc 38.3b 36.9c 37.8bc 37.9b Ruang, Silika gel 46.0 45.1 42.5b 41.0b 38.7c 37.8c 36.7b 37.0b 37.9ab 38.7ab 39.6b 40.5ab 39.7b 40.2b 40.3ab 39.9b Uji F tn tn tn * * ** tn tn ** tn ** ** ** ** * **
Tabel Lampiran 8. Pengaruh Suhu dan Kelembaban terhadap Kisaran Warna Hijau-Merah Kelopak Buah Manggis t) 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (a) Suhu 15 0 C 1.71 1.84b 2.08b 1.93b 2.09b 2.21b 2.28b 2.32b 2.37 2.36b 2.37b 2.41b 2.39b 2.40b 2.40b 2.41b Suhu Ruang 1.93 2.12a 2.27a 2.26a 2.36a 2.39a 2.43a 2.48a 2.19 2.44a 2.51a 2.51a 2.53a 2.50a 2.50a 2.50a Uji F tn ** ** ** ** ** ** ** tn * ** ** ** ** ** ** Kontrol 1.82 1.95 2.08b 2.02b 2.12b 2.25 2.32 2.35 2.35 2.40 2.43 2.48 2.47 2.47 2.48 2.47 Uap Air 1.95 2.05 2.17ab 2.07b 2.22b 2.30 2.35 2.42 2.57 2.40 2.47 2.48 2.48 2.47 2.45 2.48 Silika Gel 1.70 1.95 2.27a 2.20a 2.33a 2.35 2.40 2.43 1.92 2.40 2.42 2.42 2.43 2.42 2.42 2.42 Uji F tn tn * * ** tn tn tn tn tn tn tn tn tn tn tn Interaksi tn tn tn * tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 1.63 1.73b 1.97c 1.77d 1.93d 2.13b 2.27b 2.27c 2.33ab 2.40 2.37c 2.47a 2.40ab 2.43ab 2.47a 2.43ab 15 C, Uap air 1.93 1.90ab 2.07bc 1.93cd 2.10c 2.20ab 2.23b 2.33bc 2.43ab 2.33 2.40bc 2.43ab 2.43ab 2.43ab 2.40ab 2.47a 15 C, Silika gel 1.57 1.90ab 2.20ab 2.10bc 2.23bc 2.30ab 2.33ab 2.37abc 2.33ab 2.33 2.33c 2.33b 2.33b 2.33b 2.33b 2.33b Ruang, Kontrol 2.00 2.17a 2.20ab 2.27ab 2.30ab 2.37a 2.37ab 2.43ab 2.37ab 2.40 2.50ab 2.50a 2.53a 2.53a 2.53a 2.53a Ruang, Uap air 1.97 2.20a 2.27ab 2.20ab 2.33ab 2.40a 2.47a 2.50a 2.70a 2.47 2.53a 2.53a 2.53a 2.53a 2.53a 2.53a Ruang, Silika gel 1.83 2.00a 2.33a 2.30a 2.43a 2.40a 2.47a 2.50a 1.50b 2.47 2.50ab 2.50a 2.53a 2.53a 2.53a 2.53a Uji F tn * * ** ** cn * * tn tn ** * * * * *, t)= data pada semua pengamatan di transformasi dengan X 2
Tabel Lampiran 9. Pengaruh Suhu dan Kelembaban terhadap Kisaran Warna Biru-Kuning Kelopak Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 (b) Suhu 15 0 C 31.1 30.2a 28.6a 28.4a 25.1a 23.1a 21.8a 21.1a 22.0a 20.2a 19.4 19.4 20.0 20.0 19.0 20.5 Suhu Ruang 29.0 26.1b 24.4b 23.5b 20.4b 18.8b 18.2b 18.5b 18.2b 19.9b 19.4 19.8 20.2 20.0 19.8 21.3 Uji F tn * ** ** ** ** ** ** cn tn tn tn tn tn cn tn Kontrol 28.8 28.1 27.2 26.4a 24.0a 22.0 21.0 20.7 22.7 20.3ab 19.1 19.1b 19.9ab 19.4ab 19.1b 20.3b Uap Air 30.8 28.6 27.6 27.6a 24.0a 21.2 20.0 19.3 17.6 19.0b 18.7 18.9b 19.3b 19.0b 18.4b 20.0b Silika Gel 30.6 27.7 24.7 23.8b 20.3b 19.6 19.0 19.4 20.1 20.8a 20.5 20.9a 21.2a 21.5a 20.8a 22.3a Uji F tn tn tn ** * tn tn tn tn cn cn * * cn ** * Interaksi tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 30.4 31.2 30.4a 30.0a 27.6a 24.8a 23.1a 22.4a 22.4a 20.5 19.0 18.8 19.6 19.8 18.8cd 19.7b 15 C, Uap air 31.6 30.3 29.4a 29.8a 26.2a 24.0a 22.3ab 20.8ab 20.8ab 19.3 18.5 20.7 19.3 18.8 17.8d 19.3b 15 C, Silika gel 31.3 29.0 26.0ab 25.3b 21.5b 20.3b 20.1abc 20.0abc 22.9a 20.7 20.6 18.7b 21.1 21.3 20.5ab 22.4a Ruang, Kontrol 27.2 25.0 24.1b 22.7b 20.3b 19.2b 19.0abc 19.0bc 23.0a 20.2 19.2 19.3ab 20.3 19.0 19.5abc 21.0ab Ruang, Uap air 29.9 27.0 25.8ab 25.5b 21.9b 18.4b 17.7c 17.8c 14.3b 18.7 18.8 19.1ab 19.2 19.2 18.9bcd 20.8ab Ruang, Silika gel 29.9 26.4 23.4b 22.2b 19.1b 18.9b 18.0bc 18.7bc 17.3ab 21.0 20.3 21.1a 21.2 21.7 21.0a 22.3a Uji F tn tn * ** ** ** cn * tn tn tn tn tn tn ** *
Tabel Lampiran 10. Pengaruh Suhu dan Kelembaban terhadap Padatan Terlarut Total Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 ( Brix) Suhu 15 0 C 19.77 21.03 19.24 19.45 18.04 18.43 17.66 17.18 19.87 17.89 18.36 16.14 Suhu Ruang 19.87 20.38 17.96 18.82 18.09 17.34 16.60 16.79 19.91 17.04 18.18 16.99 Uji F tn tn tn cn tn tn tn tn tn tn tn tn Kontrol 19.70 20.97 19.62 18.97 17.02 17.12 16.67 15.78b 19.45 16.87b 17.78ab 16.12b Uap Air 20.42 21.13 17.68 19.38 18.62 18.03 16.65 17.28ab 19.70 16.92b 17.37b 15.57b Silika Gel 19.33 20.02 18.50 19.06 18.57 18.52 18.07 17.88a 20.52 18.62a 19.65a 18.22a Uji F tn tn tn tn tn tn tn cn tn cn cn cn Interaksi tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 19.73 21.33 19.17 19.20 17.63ab 17.60ab 17.63ab 16.37 20.20ab 17.23ab 17.20b 16.30ab 15 C, Uap air 20.10 21.50 19.07 19.53 18.70ab 18.50ab 17.63ab 17.23 19.70ab 16.83b 17.07b 14.20b 15 C, Silika gel 19.47 20.27 19.50 19.62 17.80ab 19.20a 17.70ab 17.93 19.70ab 19.60a 20.80a 17.93a Ruang, Kontrol 19.67 20.60 20.07 18.73 17.63b 16.63b 15.70b 15.20 18.70b 16.50b 18.37ab 15.93ab Ruang, Uap air 20.73 20.77 16.30 19.22 18.53ab 17.57ab 15.67b 17.33 19.70ab 17.00b 17.67ab 16.93ab Ruang, Silika gel 19.20 19.77 17.50 18.50 19.33a 17.83ab 18.43a 17.83 21.33a 17.63ab 18.50ab 18.65a Uji F tn tn tn tn tn tn cn tn tn tn tn tn
Tabel Lampiran 11. Pengaruh Suhu dan Kelembaban terhadap Total Asam Tertitrasi Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 (%) Suhu 15 0 C 0.39 0.39 0.42 0.42 0.42 0.38 0.42 0.41 0.45 0.41 0.43 0.39 Suhu Ruang 0.38 0.41 0.42 0.45 0.39 0.38 0.41 0.44 0.37 0.41 0.44 0.33 Uji F tn tn tn tn tn tn tn tn tn tn tn tn Kontrol 0.41 0.43 0.43 0.46 0.43 0.37 0.43 0.43ab 0.45 0.41 0.42b 0.40a Uap Air 0.38 0.42 0.42 0.41 0.39 0.39 0.40 0.40b 0.42 0.42 0.42b 0.43a Silika Gel 0.36 0.36b 0.42 0.43 0.40 0.37 0.42 0.47a 0.38 0.40 0.48a 0.25b Uji F tn * tn tn tn tn tn * tn tn tn tn Interaksi tn tn tn tn tn tn tn tn tn tn tn tn 15 C, Kontrol 0.39 0.41 0.42 0.45 0.44 0.36 0.43 0.41 0.47 0.45 0.40 0.40 15 C, Uap air 0.42 0.42 0.44 0.39 0.41 0.37 0.40 0.38 0.44 0.39 0.43 0.40 15 C, Silika gel 0.35 0.35 0.41 0.43 0.39 0.40 0.43 0.45 0.45 0.38 0.47 0.38 Ruang, Kontrol 0.42 0.45 0.44 0.47 0.41 0.38 0.43 0.45 0.42 0.37 0.44 0.40 Ruang, Uap air 0.35 0.42 0.39 0.43 0.37 0.40 0.40 0.41 0.40 0.44 0.41 0.45 Ruang, Silika gel 0.37 0.36 0.42 0.44 0.40 0.35 0.40 0.47 0.30 0.42 0.49 0.13 Uji F tn cn tn tn tn tn tn tn tn tn tn cn
Tabel Lampiran 12. Pengaruh Suhu dan Kelembaban terhadap Rasio Padatan Terlarut Total dengan Total Asam Tertitrasi Buah Manggis 0 2 4 6 8 10 12 14 16 18 20 22 Suhu 15 0 C 51.94 54.34 46.08 47.15 43.81 49.15 42.40 42.00a 43.94 48.10 42.36 43.04 Suhu Ruang 53.12 49.98 43.18 42.55 46.60 46.32 40.91 38.07b 60.25 42.86 41.55 54.30 Uji F tn tn tn tn tn tn tn * tn tn tn * Kontrol 49.29 49.18b 46.09 41.62 40.04 46.25 39.01 37.19b 43.94 42.73 42.60 40.22b Uap Air 54.17 50.54ab 42.70 48.40 48.45 47.11 42.00 43.90a 51.34 43.26 41.98 36.82b Silika Gel 54.14 56.77a 45.11 44.52 47.13 49.84 43.95 39.02b 61.01 50.46 41.29 71.90a Uji F tn * tn tn tn tn tn * tn tn tn * Interaksi 15 C, Kontrol 52.05 52.65 45.99 42.88 39.84 48.57 40.90 40.23 42.90 38.68 42.73 40.96 15 C, Uap air 48.11 51.97 43.83 52.34 46.30 50.43 44.34 45.87 44.93 48.00 40.09 35.82 15 C, Silika gel 55.67 58.41 48.43 46.24 45.29 48.45 41.96 39.90 43.98 57.61 44.28 52.35 Ruang, Kontrol 46.52 45.71 46.18 40.37 40.23 43.93 37.13 34.14 44.99 46.77 42.47 39.49 Ruang, Uap air 60.24 49.10 41.58 44.47 50.59 43.80 39.66 41.93 57.75 38.52 43.88 37.82 Ruang, Silika gel 52.60 55.13 41.78 42.80 48.98 51.22 45.94 38.14 78.03 43.31 38.30 101.22 Uji F tn tn tn tn tn tn tn tn tn tn tn tn Keterangan : tn= tidak nyata, cn= berbeda nyata pada taraf 10 %, *= berbeda nyata pada taraf 5 %, **= berbeda nyata pada taraf 1
Lampiran 13. Penampilan Buah dan Alat-alat Penelitian Keadaan buah pada awal pengamatan (0 HSP) 15 C, Kontrol 15 C, Uap air 15 C, Silika gel Penampilan buah pada akhir pengamatan (30 HSP) Alat pengukur resistensi kulit buah
Pelaksanaan perlakuan dan pengamatan warna kulit dan cupat buah Alat pengukur warna (color reader) Silika gel biru digunakan untuk menurunkan kelembaban
Lampiran 14. Indeks Tingkat Kematangan Buah Manggis Tahap 0 Ciri : Warna buah kuning kehijauan, kulit buah masih banyak mengandung getah dan buah belum siap dipetik Tahap 1 Ciri: Warna kulit buah hijau kekuningan, buah belum tua dan getah masih banyak. Isi buah masih sulit dipisahkan dari daging. Buah belum siap dipanen Tahap 2 Ciri: Warna kulit buah kuning kemerahan dengan bercak merah hampir merata. Buah hampir tua dan getah mulai berkurang. Isi buah masih sulit dipisahkan dari daging. Tahap 3 Ciri: Warna kulit buah merah kecoklatan. Kulit buah masih bergetah. Isi buah sudah dapat dipisahkan dari daging kulit. Buah disarankan dapat dipetik untuk tujuan ekspor
Tahap 4 Ciri: Warna kulit buah merah keunguan. Kulit buah masih sedikit bergetah. Isi buah sudah dapat dipisahkan dari daging kulit dan buah dapat dikonsumsi. Buah dapat dipetik untuk tujuan ekspor. Tahap 5 Ciri: Warna kulit buah ungu kemerahan. Buah mulai masak dan siap dikonsumsi. Getah telah hilang dan isi buah mudah dilepaskan. Buah lebih sesuai untuk pasar domestik Tahap 6 Ciri: Warna kulit buah ungu kehitaman. Buah sudah masak. Buah sesuai untuk pasar domestik dan siap saji. (Poerwanto, 2004)