PENGARUH PEMERAMAN MENGGUNAKAN BATU KARBIT (CaC2) TERHADAP SIFAT FISIK DAN KIMIA BUAH PISANG AMBON
ABSTRACT: Banana is one of the
best horticulture products in Indonesia. All this time, the ripening of banana
has been done by the farmers. Artificial ripening was done using carbide with
one kind of carbide concentration. The aim of this research was to determine the
effect of carbide mass and ripening media on the physical and chemical quality
of Ambon banana. The result showed that average of room air temperature between
28.48 °C, the average air temperature of the non vacuum media between 30.15 to
31.1°C, and the average air temperature of vacuum media ranged from 30.56 to
31.66 °C. The average of relative humidity from 74.76%, the average humidity of
the non vacuum media between 78.68 to 79.45% and the vacuum media ranged from
79.02 to 80.24%. Respectively Water content of bananas in the non vacuum media
ranged from 74.0 to 80.5% and the vacuum media ranged from 75.8 to 77.7%.
Vitamin C levels of bananas with non vacuum media ranged from 99.7 to 108.5 mg
per 100 g and vacuum media ranged from 17.6 to 32.3 mg per 100 g. The hardness
of bananas in the non vacuum media ranged from 2.0 to 2.73 N and vacuum media
ranged from 0.5 to 1.7 Newton. The soluble solid content of bananas in the non
vacuum media ranged from 19.2 to 22.4 °brix and vacuum media ranged from 10.5
to 11.7 °brix.
Penulis: Anwar Sadat, Tamrin,
Cicih Sugianti
Kode Jurnal: jppertaniandd150326
