The Effect of Different Concentration of Cassava Starch as Coating Material on Cavendish Banana (Musa acuminata) at Different Storage Temperatures

• Main Author: Aryani Puteri, Ajeng
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/42961
• Institution: Institut Teknologi Bandung

Banana (Musa sp.) is a type of fruit which has high consumption rate in Indonesia. It has not only high consumption rate but also high production rate that seems like increasing year by year. Cavendish banana (Musa acuminata) has the highest consumption rate comparing to the other type of bananas and become an expensive fruit. However, that fruit is very perishable that prone to deterioration process decreasing consumers interest in the market. The deterioration is caused by many factors such as environment, chemical, biological, and biochemical process that decrease the quality of banana itself and easily run into damage so it has shorter shelf life. One of method that can inhibit the deterioration is coating technique represents as a barrier of moisture loss, selective gas permeable, and migration of chemical compounds soluted in water that can cause chemical and nutrition changing. Cassava starch is one of the natural ingredients that is easily obtained and can be used as a raw material for banana coatings and contains hydrocolloids which has barrier properties to oxygen and carbon dioxide gas permeability. However, cassava strach has hydrophilic properties which causes lower coating stability compared to moisture exchange. Therefore, additional ingredients need to be added that can improve the functional properties of these materials. One of the functional additives is glycerol monostearate (GMS) which has hydrophobic properties in a mixture of coating materials so that it can be used as a barrier against moisture exchange, dissolved gas, and improve surface smoothness. The purpose of this research is to find out the effect of cassava starch coating formula on organoleptic and physicochemical properties of Cavendish bananas and to determine the best of cassava starch coating formulation that can improve banana shelf life in the cold (5 ± 2oC), cool (15 ± 2oC), and ambient (25 ± 2oC) temperatures. The treatment layer is made of a mixture of ingredients containing 0%, 2%, 3%, and 4% cassava starch, 0.8% glycerol monostearate (GMS), 0.5% potassium sorbate and the coating methode using dipping technique which pre-treatment using 0.5% ascorbic acid is done before coating application. The test variables tested in this study are organoleptic based on hedonic scale and physicochemical tests such as changes in weight loss, texture, total dissolved solids, pH, and respiration rate. The results showed that the coating successfully maintained the organoleptic preference score of the banana and the physicochemical properties of the banana thus preventing the aging and decay processes at three storage temperatures. The best concentration of cassava starch-based coating formula in cold storage for 3% cassava starch which can extend the shelf life of bananas up to 3 days, cassava starch 4% at cool temperatures can extend the shelf life of bananas for 9 days, and 4% cassava starch at room temperature able to extend the shelf life of bananas up to 6 days.