ANALISIS METATRANSKRIPTOMIK PADA PROSES PEMATANGAN PISANG CAVENDISH (MUSA ACUMINATA, AAA) YANG DISALUT DAN TIDAK DISALUT DENGAN KITOSAN 1,25%

• Main Author: Dyahratri Farahyah, Jandinta
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50751
• Institution: Institut Teknologi Bandung

Cavendish banana (Musa acuminata, AAA) is one of the most popular food commodities in the world. One of the problem that is faced by the banana industry is the fast ripening of banana fruit. The existence of active microbiomes inside the fruit can also contribute to the fruit ripening process. One of the alternative to delay the process of ripening is to coat the fruit with chitosan. This study was aimed to profile the microbiome involved in the process of banana fruit ripening with metatranscriptomic approach in which the banana fruit samples are coated and not coated with chitosan 1,25%. Three replicates of samples were taken in the first and seventh day after the fruits were being coated. This study has shown that microbes from the phylum Protebacteria, Actinobacteria, Firmicutes, Bacteriodetes, and Cyanobacteria were abundant in all of the samples. Differential expression from Cyanobacteria and eight other phylum can be observed with ease from the first to the seventh day of ripening. The genes from the carbohydrate metabolism and transport category was the most expressed compare to others. The result of CAZy annotation found that GH18 enzyme was most abundant from all samples and GH5_7 was expressed differentially from the first to the seventh day of ripening. Statistics analysis has shown that there were no differences for phylum, functional category, and CAZy annotation results between the chitosan coated samples and uncoated.