THE EFFECT OF COLD TEMPERATURE USING ICE PACK GEL ON THE QUALITY OF BANANAS (MUSA ACUMINATA L.) DURING THE TRANSPORTATION PROCESS: A CASE STUDY OF E-COMMERCE CIKEMBANG, BANDUNG
In the modern era 4.0, the human need for good nutritional intake is an important priority in the midst of a busy life. Therefore, there is a fresh e-commerce system, which is a type of e-commerce that sells and distributes fresh groceries to consumers. However, in certain cases, such as bananas...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/57136 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | In the modern era 4.0, the human need for good nutritional intake is an important
priority in the midst of a busy life. Therefore, there is a fresh e-commerce system,
which is a type of e-commerce that sells and distributes fresh groceries to
consumers. However, in certain cases, such as bananas (Musa Acuminata L.) during
distribution, they were damaged due to temperature, humidity, ethylene production,
physical and mechanical damage. This research was conducted to determine the
effect of temperature using ice packs and the process of opening and closing the
banana fruit distribution box by e-commerce. The case study was designed to
determine the effect of cold temperatures (ice pack gel) and without cold
temperatures. This treatment uses a variation of opening and closing every 0
minutes (open continuously), 10 minutes, 20 minutes, and 180 minutes (closed
continuously) with a duration of 5 minutes. The data collection technique used is a
non-probability sampling technique with each container consisting of 6 samples and
each of them has 3 replications in each sample and the treatment is carried out 3
times. The duration of the study is 3 hours assuming the duration of delivery of
vegetables and fruit on this e-commerce platform. The results showed that the use
of ice pack gel can reduce the temperature of the distribution box by 2.2 + 0.02. The
influence of cold temperature affects the quality of bananas with organoleptic
parameters, pH, hardness, and weight loss. The sensory assessment resulted in the
treatment with cold temperatures (ice pack gel) being preferred by the panelists.
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