#TITLE_ALTERNATIVE#

• Main Author: LAILATUL RIZKIYAH (NIM : 10212042), NOVA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/23526
• Institution: Institut Teknologi Bandung

Research was conducted to determine the effect of TiO2, rice and rice flour to the fruit ripening avocados. It aims to compare between the control fruit and fruit treated with the material. TiO2 is used as a material for coating method, rice and rice flour as a method of curing. In the coating method, avocado coated with TiO2. In the method of ripening, the fruit ripened avocado in rice or rice flour. Control is defined as pieces of fruit are placed in a closed jar. Avocados open fruit is fruit that is placed on an open jar. All five types of avocado was then tested using a color test, test weight loss, total soluble sugar test, pH test. Showed that the color test and test weight loss, fruit TiO2 and control the most good, characterized by discoloration of fruit fewest and lowest water loss. In total soluble sugar test could not be concluded because the peaks of glucose, sucrose and fructose is found in the first day of treatment. This is because the avocado is used inappropriately after harvest. PH test found that fruit rice, rice flour had the highest increase in pH, which means the highest maturity. It can be concluded that the avocado fruit maturation TiO2 and control is lower than the fruit ripened in rice, rice flour.