PENGGUNAAN CaCO3 UNTUK MEMPERTAHANKAN KUALITAS TEKSTUR DAN SIFAT ORGANOLEPTIK PISANG AMBON (Musa acuminata) SELAMA PENYIMPANAN

Abstract

During the handling of bananas, maturation process cause of deterioration or damage. When the maturation get faster, the banana gets damaged before it reaches the consumer. The purpose of this study is to determines the influence of immersion and the use of CaCO3 on banana quality  during storage. The research method used in this study are soaking ambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes, 120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis of this research are texture and sensory analysis. The
analysis showed that the best treatment is immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, and hard old green sensory scale.

Keywords: CaCO3, Immersion, Ambon Banana

During the handling of bananas, maturation process cause of deterioration or damage.
When the maturation get faster, the banana gets damaged before it reaches the consumer.
The purpose of this study is to determines the influence of immersion and the use of CaCO3
on banana quality during storage. The research method used in this study are soaking
ambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes,
120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis of
this research are texture and sensory analysis. The analysis showed that the best treatment
is immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, and
hard old green sensory scale.
Keywords: CaCO3, Immersion, Ambon Banana