PENGARUH PEMERAMAN MENGGUNAKAN KARBIT, ETHREL, DAN PROTHEPHN TERHADAP SIFAT FISIK DAN KIMIA BUAH PISANG AMBON (Musa X paradisiaca var. sapientum (L.) Kuntze)
| Main Author: | Hanifa, Rahmah Rafiaati |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/56264/2/BAB%201.pdf http://eprints.umm.ac.id/56264/3/BAB%202.pdf http://eprints.umm.ac.id/56264/4/BAB%203.pdf http://eprints.umm.ac.id/56264/5/BAB%204.pdf http://eprints.umm.ac.id/56264/6/BAB%205.pdf http://eprints.umm.ac.id/56264/7/LAMPIRAN.pdf http://eprints.umm.ac.id/56264/49/PENDAHULUAN.pdf http://eprints.umm.ac.id/56264/ |
Daftar Isi:
- Banana is a fruit that is consumed in fresh form. The problem of consumption of bananas in fresh form is that it is easily damaged and rapidly changes in quality after harvest, because it has a high water content and the activity of the metabolic process increases after harvesting (Demeriel and Turban, 2003 in Histifarina et al., 2012). Curing is a method used to store fruit when it has been picked in an immature state. Fruits that are classified as climacteric fruits after harvest will mature during the storage process. The purpose of ripening is to accelerate and uniform the fruit maturity (Suyanti and Supriyadi, 2008). As a climacteric fruit, bananas produce more endogenous ethylene than non-climacteric fruit. The ethylene gas produced will affect the ripening of other bananas that are around, even the defective banana / wound will produce more ethylene gas than normal bananas (Paramita, 2010). This study aims to see the effect of carbide, ethrel, and prothephon on the quality and accelerate the cooking of bananas. This research was conducted at the Laboratory of Agrotechnology, University of Muhammadiyah Malang using a simple Randomized Block Design (RBD) P0: control, P1: carbide, P2: prothephon, P3: ethrel with 5 replications. The results showed ripening using etephon with the trademark prothephon better ripening bananas which included a total variable dissolved solids containing 21.38 ° Brix, hardness with a softening value of 0.53 kg / cm2, ripening period with 7.2 days, test organoleptic taste with a panelist rating of 1.0 is preferred, and a color test with a value of 6.8 at a ten-day curing period. Whereas the treatment of ripening using ethrel experienced the highest weight loss at 7 days ripening which was 0.7116%, but the control treatment experienced the lowest dropping at ripening time of 1 to 5 days. Whereas the vitamin C carbide test is better for ripening bananas