Penggunaan Bahan Penjerap Etilen pada Penyimpanan Pisang Barangan dengan Kemasan Atmosfer Termodifikasi Aktif

Abstract

The aim of this research was to find the effect of ethylene adsorbers and storage time in maintaining the quality of barangan banana. The research had been performed using completely randomized design with two factors : i.e : ethylene adsorber type : A1 = KMnO4; A2 = zeolite; A3 = active carbon and storage time : L1 = 0 day, L2 = 5 days, L3 = 10 days, L4 = 15 days. Parameters analyzed were water content, weight loss, vitamin C content, sugar content, organoleptic value of color, texture (using texturometer) and organoleptic value of texture. The result showed that the ethylene adsorber type had highly significant effect on weight loss and sugar content and had significant effect on vitamin C content and organoleptic value of color but had no significant effect on water content, texture (using texturometer) and organoleptic value of texture. Storage time had highly significant effect on all parameters. The interaction of ethylene adsorber type and storage time had highly significant effect on weight loss and total sugar but had no significant effect on the rest of the parameters. KMnO4 preserved the quality of barangan banana during 15 days of storage.