PRAKTIKUM FISIOLOGI DAN TEKNOLOGI PASCAPANEN - PENENTUAN LAJU RESPIRASI

Summary

This practical session focuses on post-harvest physiology and the respiratory processes of fruits. The demonstration involves measuring the respiration rate of various fruits using a simple setup with calcium hydroxide to absorb CO2. The process includes weighing the fruits, setting up the apparatus, and observing respiration over a period of several days. The collected CO2 is then titrated with HCl to determine the respiration rate. This hands-on experiment highlights the significance of respiration in fruit preservation and storage, providing a practical understanding of physiological changes post-harvest.

Takeaways

• 😀 The practicum involves studying the physiological process of respiration in post-harvest fruit.
• 😀 The experiment measures the respiration rate of various fruits, including bananas, oranges, and cucumbers.
• 😀 The experiment uses calcium hydroxide to capture CO2 emissions and a special setup to monitor respiration.
• 😀 The respiration rate is a critical factor that influences the spoilage and storage time of fruits.
• 😀 The process of respiration in fruits involves the production of CO2, which is measured for analysis.
• 😀 The experiment aims to demonstrate the physiological processes of fruits and their metabolism post-harvest.
• 😀 CO2 produced by the fruits is captured by calcium hydroxide, and then sodium hydroxide is used to absorb the CO2 for titration.
• 😀 The practical involves measuring the CO2 released by the fruits and using a titration method with sodium hydroxide and phenolphthalein.
• 😀 The experiment includes a titration process using 0.5 M hydrochloric acid to determine the amount of CO2 produced.
• 😀 The final data from the titration is used to calculate the respiration rate, which provides insights into fruit longevity and storage conditions.

Q & A

What is the main topic of the practical session in the script?

The main topic of the practical session is the measurement of respiration rates in fruits, specifically using a Tokek (gecko) model and determining different respiration patterns in fruit samples.

Why is the measurement of respiration important in fruits?

Measuring respiration is important because it helps to understand the metabolic processes of fruits, which directly impacts their storage time. High respiration rates can lead to quicker spoilage, whereas slower respiration may allow longer storage.

What role does calcium hydroxide play in the experiment?

Calcium hydroxide is used to capture CO2 released during the respiration process of the fruits, as it reacts with CO2 to form calcium carbonate, allowing the measurement of the gas production.

What type of fruit samples are used in the experiment?

The fruit samples used in the experiment include bananas, oranges, and cucumbers.

What is the purpose of the sodium hydroxide solution in the experiment?

The sodium hydroxide solution is used to absorb the CO2 produced by the fruits. It helps to quantify the amount of CO2 produced, which is essential for determining the respiration rate.

How is the CO2 production measured in the experiment?

The CO2 production is measured by titrating the sodium hydroxide solution with a hydrochloric acid solution. The change in volume of the acid required for neutralization indicates the amount of CO2 that has been absorbed.

What is the purpose of using phenolphthalein in the experiment?

Phenolphthalein is used as an indicator during the titration process. It changes color to signal when the solution has reached the endpoint, meaning all the CO2 has been absorbed and the titration is complete.

How long are the fruit samples observed in the experiment?

The fruit samples are observed for periods of one day, three days, and seven days to monitor the changes in their respiration rates over time.

What does the experiment demonstrate about respiration in fruits?

The experiment demonstrates that respiration rates in fruits can vary depending on factors like the type of fruit and the environmental conditions, and that faster respiration leads to shorter shelf life and quicker spoilage.

How are the results of the experiment calculated?

The results are calculated by measuring the amount of acid used in the titration process, and the values are then inserted into a formula to determine the respiration rate and CO2 production of the fruit samples.