Analisis Stomata dan Pigmen Daun Jambu Kristal di Laboratorium Mikroteknik Departemen Agronomi dan Hortikultura IPB Bogor
Abstract
Jambu kristal adalah salah satu buah yang menarik secara penampilan, bentuk, aroma, dan nutrisi. Beberapa kultivar memliki kandungan asam askorbat empat kali lebih tinggi daripada jeruk (lebih dari 200 mg per 100 g) serta memiliki kandungan kalori yang rendah. Penelitian ini bertujuan untuk mengetahui kadar pigmen yang terdapat di daun muda daun tua, untuk Mengetahui kerapatan stomata, tebal daun, dan tebal jaringan palisade pada tanaman jambu kristal. Pengamatan bunga dan buah jambu kristal dilakukan di kebun percobaan IPB Leuwikopo dari bulan September sampai pertengahan Desember 2021. Analisis stomata daun dilakukan di Laboratorium Mikroteknik Departemen Agronomi dan Hortikultura IPB Bogor. Analisis pigmen daun dan kualitas buah dilakukan di Laboratorium Pascapanen Departemen Agronomi dan Hortikultura IPB Bogor. Analisis data menggunakan Uji t dikerjakan menggunakan MS Excel dengan tingkat kepercayaan 0,05.
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