PRA-RANCANGAN INDUSTRI EKSPOR BUAH ALPUKAT (PERSEA AMERICANA MILL) DENGAN TEKNOLOGI ACTIVE PACKAGING: ANALISIS JUMLAH JAMUR, AROMA, WARNA DAN KENAMPAKAN BUAH ALPUKAT (PERSEA AMERICANA MILL) PADA PROSES PENYIMPANAN METODE KEMASAN AKTIF (ACTIVE PACKAGING) MENGGUNAKAN ASAM ASKORBAT DAN KMNO4 DENGAN MEDIA BATU ZEOLIT

• Main Author: Aprilla Puspa Ayu S., Mitha
• Format: Final Project
• Language: Indonesia
• Subjects: Pertanian dan teknologi berkaitan
• Online Access: https://digilib.itb.ac.id/gdl/view/57086
• Institution: Institut Teknologi Bandung

Avocado is a fruit that is rich in nutrients. The demand for avocados has high market opportunities both at home and abroad, in 2018 the export value of avocados reached 205 tons or Rp. 2.4 billion. Avocado is a climacteric fruit that is easily damaged due to the respiration rate and ethylene production by the fruit which accelerates the ripening process. Active packaging is a packaging that can be used to extend the shelf life of fruit by adding KMnO4 as an ethylene absorber, and ascorbic acid as an O2 absorber. This research was conducted to determine the optimum variation of KMnO4, ascorbic acid, and zeolite stone on organoleptic responses namely aroma, color, and appearance, and number of microorganisms using the Minitab program with Response Surface Methodology (RSM) Box-Behnken Design. From the results of the study, it was found that the optimum response to the desired parameters occurred when using variations in the concentration of KMnO4 25%, Ascorbic Acid 78.13%, and Zeolite Stone 51.59 grams, with a desirability value of 0.9009. Avocado stored using active packaging can last 7 days longer than control avocado, which is 12 days of storage.