Penggunaan Bahan Penjerap Oksigen dan Karbondioksida pada Penyimpanan Pisang Barangan dengan Kemasan Atmosfer Aktif

Abstract

The aim this research was to find the effect of oxygen and carbondioxide 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: Type of oxygen and carbondioxide adsorber with concentration 2% : 2% : A1= iron powder : Ba(OH)2; A2 = iron powder : Ca(OH)2; A3 = ascorbic acid : Ba(OH)2; A4 = ascorbic acid : Ca(OH)2 and storage time : L1 = 5 days, L2 = 10 days, L3 = 15 days, L4 = 20 days. Parameters analysed were water content, weigth lost, vitamin C content, total sugar, color value, texture and organoleptic values for smell, color and texture. The result showed that the oxygen and carbondioxide adsorber of iron powder : Ba(OH)2 could keep on holding of water contet, vitamin C content, total sugar and texture. The highest water content, total sugar, color content and organoleptic value for smell was produced using iron powder : Ca(OH)2. The longer the storage, the higher the water content, weight lost , vitamin C content, total sugar and color value while the texture and organoleptic values of smell and texture were lower. Iron powder and Ba(OH)2 could preserve the quality of barangan banana up to 20 days of storage.