Abstract
longer than other bananas and the availability is limited. One way to accelerate the availability of banana is by treating it naturaly andchemical. How to do in determining the ripeness of bananas as morphological and chemical analysis.The objectives of this study wereto explore the utilization of Gliricidia sepium leaf, cocoa leaf, banana leaf and ethylene and the duration of treatment to the maturitylevel of Musa paradisiaca forma typica, vitamin C, vitamin A, reducing sugar content as well as ripening time and rotting. CompletelyRandomized Design was used with 2 factors, the duration of curing with 3 treatments ie L1 (curing for 3 days), L2 (curing for 6 days)and L3 (curing for 9 days) and type of calibration method used was C0 (control), C1 (curing with ethylene 0,5%), C2 (curing withbanana leaf), C3 (curing with Gliricidia sepium leaf) and C4 (curing with cocoa leaf) . Each treatment combination was repeated 4times with 3 experimental units. The results showed that curing with cocoa leaves and 0.5% ethylene affected banana maturity.Ethylene (0.5%) increase the maturation score and vitamin C. Cocoa increased maturation score, reducing sugar and vitamin Ccontent. The longer the curing the more increase the maturation score and increase the reducing sugar content.Keywords: Musa paradisiaca forma typica, ethylene, cocoa leaf, banana leaf, G. sepium leaf
Highlights
Salah satu buah lokal Indonesia yang dapat dijadikan berbagai makanan olahan adalah pisang
The results showed that curing with cocoa leaves and 0.5% ethylene affected banana maturity
Pengaruh Cara dan Lama Pemeraman terhadap Kandungan Vitamin C pada Buah Pisang Raja (Musa paradisiaca L)
Summary
INTISARI Pisang nangka merupakan salah satu jenis pisang yang dapat dijadikan produk olahan. UnEksplorasi dilakukan dengan pemanfaatan daun gamal, daun kakao, daun pisang dan etilen serta lama waktu pemeraman terhadap tingkat kematanganbuah,kandungan vitamin C dan kadar gula tereduksi. Metode Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu lama pemeraman dengan 3 perlakuan yaitu L1 (pemeraman selama 3 hari), L2 (pemeraman selama 6 hari) dan L3 (pemeraman selama 9 hari) dan cara pemeraman yang digunakan yaitu C0 (kontrol), C1 (pemeraman dengan etilen 0,5%), C2 (Pemeraman dengan daun pisang), C3 (pemeraman dengan daun gamal) dan C4 (pemeraman dengan daun kakao) digunakan dalam penelitian. Hasil penelitian menunjukkan cara pemeraman menggunakan daun kakao dan etilen 0,5% mempengaruhi kematangan buah pisang nangka. Daun kakao berpengaruh pada peningkatan skor kematangan buah, kadar gula tereduksi dan kandungan vitamin C. Semakin lama pemeraman dapat meningkatkan skor pematangan buah pisang nangka dan meningkatkan kadar gula tereduksi.
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