PRA – RANCANGAN INDUSTRI PRODUKSI BUAHPISANG CAVENDISH (MUSA ACUMINATA) DENGAN APLIKASI COATING: PENGARUH VARIASI KOSENTRASI GLISEROL DALAM COATING PADA PISANG CAVENDISH (MUSA ACUMINATA)

• Main Author: Montimi, Asrilia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50100
• Institution: Institut Teknologi Bandung

Cavendish banana is a commodity with high prospects, especially for the export market. However, the high levels of nutrients in bananas cause the fungus to be attracted to attack the bananas. The fungus will make the bananas brown to black, so the grade of the banana drops. One way to maintain the quality of the fruit is by coating it. Lemon peel has active compounds, namely D-Limonene, flavonoids, coumarin and ascorbic acid which can act as antioxidants and antimicrobials, making it a coating agent. While glycerol is an important component that acts as a plasticizer and can affect the effectiveness of the coating. This study aims to determine the effectiveness of the lemon peel extract coating (Citrus limon) with various glycerol concentrations to maintain the quality of Cavendish bananas at room temperature and incubation temperature. The research method used is quantitative with test parameters namely weight loss, degree of acidity (pH), total dissolved solids, hardness, microbial inhibition, microbial contamination, color change and organolaptic tests. The results obtained were samples with 3% glycerol were proven to be able to inhibit microbial contamination and weight loss, and to maintain pH, banana skin color, and sensory quality of Cavendish bananas.