Rancang Bangun Alat Pengkarbitan Buah (Degreening)

Abstract

Jefri Putra Pardamean Sibarani: Design of fruit degreening equipment, supervised by AINUN ROHANAH and ADIAN RINDANG. Fruit degreening ripeness done to get faster with the help of acetylene gas produced by carbide. This research aims to design, build and test fruit degreening on several parameters were observed among other organoleptic test, the percentage of weight loss and the percentage of fruit damage. This study uses a banana as raw material to research conducted repetitions three times From the research the highest color organoleptic value obtained at treatment K2 is 4.0 (Like), the lowest in treatment K1 is 4.0 (like). Aroma organoleptic highest value obtained in the treatment K1 and K2 is 4.1 (like), the lowest in treatment K3 is 4.0 (like). The highest value obtained on the organoleptic taste K1 treatment of 4.5 (Very like), lowest at treatment K2 and K3 which is 4.3 (like). The highest percentage of weight loss in the treatment of K1 is 8.51%, and the lowest percentage of weight loss at K2 is 7.69%. The highest percentage of damage to the K1 is 7.45% and the lowest percentage of damage to the K3 is 6.32%