APLIKASI PERANGSANG PEMATANGAN PADA BUAH PISANG BARANGAN (Musa paradisiacal L) YANG DIKEMAS DENGAN KEMASAN ATMOSFIR TERMODIFIKASI
ABSTRACT: The research
has been carried
out in April
2012 at the
Laboratory of Food
Chemistry Analysys Faculty
of Agriculture University of
Sumatera Utara. The aim
of this research
was to investigate
whether ripening processes
in barangan banana fruits
which are delayed
by modified atmosphere
packaging for 2
weeks, could be
initiated with ripening stimulants treatment and produce
good quality of ripe fruit. The type of modified atmosphere packaging consisted
active modified atmosphere packaging and stored in 150C and in
ambient temperature, passive modified atmosphere packaging and stored in 150C
and in ambient temperature. The samples were stored for 15 days and after termination of storage, they were shifted to ambient
temperature and air normal of atmosphere, tretated with ripening stimulant for
2 days. The ripening stimulant
used consists of
ethepon 250 ppm,
ethylene gas 250
ppm, asethylene gas
250 ppm, and
calsium carbide 0,5%. The results showed that the method of packaging
and the kind of ripening stimulant had a significant effect on the quality of
ripe barangan banana fruit. The best result was obtained in a combination of
active modified atmosphere packaging that stored in 150C for 15 days followed
by ethylene gas treatment with the
concentration of 250 ppm. In this treatment
the level of
moisture content was
48,161%, level vitamin
C content was
22,568 mg/100g, total
acid was 22,568%, total
sugar was 13,328%,
total soluble solid (TSS) of
12,0oBrix, hardness of
3,859 kgf, weight reduction
was 1,964%, ratio of pulp and skin was 1,332, color score was 6,000 and
acceptable organoleptic value.
Keywords: Barangan Banana,
Packaging Method, Ripening Stimulant
Penulis: Kajima Juniaman
Siahaan, Elisa Julianti Ridwansyah
Kode Jurnal: jppertaniandd120100
