PERUBAHAN SIFAT KIMIA DAN CITA RASA PISANG CAVENDISH SEGAR AKIBAT PENYIMPANAN DALAM SUHU RENDAH
DOI:
https://doi.org/10.51747/vqqm3470Abstract
The export of Indonesian bananas has increased along with the rising demand for fresh fruits in the international market. Data from BPS shows an increase in export value. In 2022, the export value of Cavendish bananas reached US$ 2,573,554, and in 2023 it experienced a rapid increase of 71.14% to US$ 4.4 million. As a perishable commodity, Indonesian banana exports face challenges related to post-harvest handling techniques to anticipate transportation needs that allow the fruit to remain unripe during transport while maintaining its quality. This study aims to determine the changes in chemical properties and flavor of fresh Cavendish bananas due to low-temperature storage. This research is a factorial experiment designed as a Completely Randomized Design (CRD) consisting of two factors. Factor I is Storage at Low Temperature (KD), namely KD1 (stored at 13°C-14°C) and KD2 (stored at 25°C-26°C. Factor II Storage in packaging with polyethylene, namely KR1 (packaged bananas) and KR2 (unpackaged bananas). Each was repeated 3 times. The observations made during the study included three stages: regarding the raw materials before storage, after storage, and after the bananas reached a color score of 6 (ripening at room temperature). Observations were made after 35 days of storage. Storage in packaging at low temperatures produced the best appearance after ripening with a score of 7.17, the highest taste score of 6.10, the highest aroma score of 6.40, the highest moisture content of 81.78, and the lowest TPT of 7.00 with a Vitamin C content of 46.93.
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