PENGARUH JENIS PEMACU PEMATANGAN TERHADAP MUTU BUAH PISANG BARANGAN (Musa paradisiaca L.)
ABSTRACT: The present
study is aimed
at investigating the
effect of different
types of ripening
stimulants on the
quality of barangan banana.
The experiment was
conducted using complete
randomized design consisting
of two factors:
the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage,
and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 =
Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 =
Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening
stimulants did not ripen immature bananas (75-80% maturity stage) completely in
terms of skin color development and softening rate. The effect on fruit ripening was
indicated by increased
color score and
total soluble solids
and decreased fruit
hardness. Barangan banana at
85-90% maturity stage and treated with ethylene gas has the highest of color
score and total soluble solid and the lowest of fruit hardness.
Key words: barangan banana,
types of ripening stimulant, maturity stage
Penulis: Ali Murtadha, Elisa
Julianti, Ismed Suhaidi
Kode Jurnal: jppertaniandd120095
