THE EFFECT OF DIFFERENT CONCENTRATION OF GLYCEROL MONOSTEARATE AS COATING MATERIAL ON CAVENDISH BANANA (Musa acuminata) AT DIFFERENT STORAGE TEMPERATURES

• 主要作者: Atlanti, Julianti
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/42599
• 機構: Institut Teknologi Bandung

Banana is one of fruit commodities which has the highest production rate in Indonesia. According to Kementrian Pertanian (2015), banana production rate in 2015 reached 7.3 million tons, the highest compared with other fruits. However, banana is extremely prone to damage. The damage is caused by metabolism activities including respiration and transpiration still taking place post-harvest. One of the mean to halt these processes and reduce damage is by coating banana using coating layer. The objectives of this research are to determine the effect of coating application with difference in GMS (glycerol monostearate) to organoleptic and physio-chemical properties of Cavendish banana in 5±2oC, 15±2oC, and 25±2oC storage temperature, and to determine which coating application is the best at extending shelf life of Cavendish banana in each storage temperature. The components used in the coating are cassava starch 3%, potassium sorbate 0,5%, and glycerol monostearate (GMS) with several variations of concentration. Type of banana used is Cavendish with level 5 ripeness level (stage 5) and type of coating method used is dipping. The parameters observed included sensory evaluation such as color of banana peel, firmness, aroma, flavor, and overall appearance of Cavendish banana, and physiochemical tests such as total soluble solids, pH, weight loss, texture, and respiration rate. Research design used is Completely Randomized Design (CRD) which consists 5 treatments that was variation of GMS concentration in coating solution, they were A = GMS 0%, B = GMS 0,7% (w/w); C = GMS 0,8% (w/w); D = GMS 0,9% (w/w) and E = without coating. Every treatment consists of 3 repetitions. The obtaining data would be analyzed with Analysis of Variance (ANOVA) at level 5%. If there was a difference in influence, that would be tested with Duncan’s Multiple Range Test (DMRT) at level 5%. The Coating formula with GMS able to maintain score of color and overall appearance until 3 days at 5±2oC, able to maintain score of color, flavor and overall appearance until 9 days at 15±2oC, and able to maintain score of color, aroma, flavor and overall appearance until 6 days at 25±2oC. The Coating did not give effect to firmness in every storage temperature. But weight loss value and respiration rate of banana could be pressed with the presence of coating treatment. The coating treatment able to maintain level of maturity based on total soluble solids and pH of banana. The coating with GMS 0,8% was the best treatment that able to maintain shelf life of Banana Cavendish until 3 days at 5±2oC. The coating with GMS 0,9% was the best treatment that able to maintain shelf life of Banana Cavendish until 9 days at 15±2oC. And the coating with GMS 0,7% was the best treatment that able to maintain shelf life of Banana Cavendish until 6 days at 25±2oC.