Pengaruh Penambahan Daun Gamal, Kelor, Dan Karbit Dalam Proses Pemeraman Pisang Kepok
The Effect Of Gamal, Moringa, And Carbide In The Process Of Souring Kepok Bananas
Keywords:
Characteristics, Ethylene, Kepok banana, Ripening
Abstract
The fruit ripening process is followed by a high respiration rate and an increase in ethylene production. Carbide is used to help the ripening process but it is a chemical compound and not good for health. This study aims to study the ripening characteristics of bananas using natural ingredients that trigger ethylene in various variations in ripening time. The method used is an experimental method with a Randomized Block Design (RAK) model in the treatment using gamal leaves, moringa leaves and carbide as well as variations in curing time of 1,2 and 3 days. The results showed that there was a significant change in bananas during ripening for 1, 2 and 3 days as indicated by the parameters measured in each treatment. The ANOVA results showed a significant effect on the type of trigger and the duration of curing for each treatment. The curing temperature for 1, 2 and 3 days averaged 28.33–29.66°C in each treatment. There was an increase in each curing agent. Measurement of the treatment of gamal leaves with L values 28.96, 45.16 and 69.53, respectively. showed curing 1, 2 and 3 days on average 94-97%. The final color is indicated by the calculation of °Hue of 80.46 yellow gradient and the level of sweetness of all types of kepok banana ripening ingredients which is the best and safe for consumption using ripening Gamal leaves which from the first day to the last day has increased.
References
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Silsia, D., Rosalina, Y., & Muda, F. (2011). Pemanfaatan Asap Cair Untuk Mempertahankan Kesegaran Buah Pisang Ambon Curup. Jurnal Agroindustri, 1(1), 8–15. Retrieved from https://ejournal.unib.ac.id/agroindustri/article/view/3929/pdf_61
Waspodo, M., Prabawati, S., Yulianingsih, & Muhadjir, I. (1993). Penggunaan kalsium karbida, Daun Gamal sebagai bahan pemacu pematangan buah pisang.
Widyasanti, A., Quddus, H. N., & Nurjanah, S. (2019). Penggunaan Daun Gamal (Gliricidia sepium) dan Sengon (Falcataria moluccana) Pada Proses Percepatan Pematangan Buah Pisang Ambon Putih. J. Agrium, 22(1), 34–44. https://doi.org/https://doi.org/10.30596/agrium.v21i3.2456
Yang, X. tang, Zhang, Z. qi, Joyce, D., Huang, X. mei, Xu, L. ying, & Pang, X. qun. (2009). Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chemistry, 114(2). https://doi.org/10.1016/j.foodchem.2008.06.006
Arti, I. M., & Manurung, A. N. H. (2018). Pengaruh Etilen Apel Dan Daun Mangga Pada Pematangan Buah Pisang Kepok (Musa paradisiaca formatypica). Jurnal Pertanian Presisi (Journal of Precision Agriculture), 2(2). https://doi.org/10.35760/jpp.2018.v2i2.2514
Asmawati. (2018). Karakteristik Fisika, Kimia dan Sensori Makaroni Berbahan Baku Mocaf dan Tepung Sorgum. Universitas Sumatera Utara. Retrieved from https://repositori.usu.ac.id/handle/123456789/11891
Blackbourn, H. D., Jeger, M. J., John, P., & Thompson, A. K. (1990). Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll‐protein complexes accompanying ripening in bananas and plantains. Annals of Applied Biology, 117(1). https://doi.org/10.1111/j.1744-7348.1990.tb04203.x
Dethier, V. G. (1950). Bananas: Chemistry, Physiology, Technology. Economic Crops, Volume I. Harry W. von Loesecke . The Quarterly Review of Biology, 25(2). https://doi.org/10.1086/397607
Du, L., Yang, X., Song, J., Ma, Z., Zhang, Z., & Pang, X. (2014). Characterization of the stage dependency of high temperature on green ripening reveals a distinct chlorophyll degradation regulation in banana fruit. Scientia Horticulturae, 180. https://doi.org/10.1016/j.scienta.2014.10.026
Efendy, R. (2010). Peran Getah Pohon Pisang Ambon (Musa paradisiaca) Terhadap Waktu Perdarahan. Bandung.
Fattah, S., & Ali, M. (1970). Carbide Ripened Fruits- A Recent Health Hazard. Faridpur Medical College Journal, 5(2). https://doi.org/10.3329/fmcj.v5i2.6816
Fransiska, A., Hartanto, R., Lanya, B., & Tamrin. (2013). Karakteristik Fisiologi Manggis (Garcinia Mangostana L.) dalam Penyimpanan Atmosfer Termodifikasi. Jurnal Teknik Pertanian Lampung, 2(1).
Gasik, M. I. (2013). Technology of Ferroalloys with Alkaline-Earth Metals. In Handbook of Ferroalloys: Theory and Technology. https://doi.org/10.1016/B978-0-08-097753-9.00019-8
Hariyanti, H. (2020). Praktek Maccepa Buah–buahan di Polewali Kabupaten Pinrang (Analisis Hukum Ekonomi Islam). IAIN Parepare.
Hariyanto, D. (2009). Studi Penentuan Nilai Resistor Menggunakan Seleksi Warna Model Hsi Pada Citra 2D. TELKOMNIKA (Telecommunication Computing Electronics and Control), 7(1). https://doi.org/10.12928/telkomnika.v7i1.571
Iqbal, N., Khan, N. A., Ferrante, A., Trivellini, A., Francini, A., & Khan, M. I. R. (2017). Ethylene role in plant growth, development and senescence: interaction with other phytohormones. Frontiers in Plant Science, 8. https://doi.org/10.3389/fpls.2017.00475
Kurniawan, T. W., & Deglas, W. (2022). Pengaruh etilen pada buah pepaya terhadap pematangan buah pisang kepok (Musa paradisiaca L.). Agrofood: Jurnal Pertanian Dan Pangan, 4(1), 10–16.
Marriott, J., Robinson, M., & Karikari, S. K. (1981). Starch and sugar transformation during the ripening of plantains and bananas. Journal of the Science of Food and Agriculture, 32(10). https://doi.org/10.1002/jsfa.2740321011
Matto, A. K., Murata, B., & Pantastico, E. . (2012). Perubahan-perubahan kimiawai selama pematangan dan penuaan pisang. In T. Kamariyani (Ed.), Fisiologi pasca panaen pemanfaatan buah-buah dan sayur-sayuran tropical dan subropikal (E. B. Pant, pp. 160–197). Yogyakarta: Gadjah Mada University Press.
Mohapatra, D., Mishra, S., & Sutar, N. (2010). Banana and its by-product utilisation: An overview. Journal of Scientific and Industrial Research.
Moreno, J. L., Tran, T., Cantero-Tubilla, B., López-López, K., Becerra Lopez Lavalle, L. A., & Dufour, D. (2021). Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia. International Journal of Food Science and Technology, 56(3). https://doi.org/10.1111/ijfs.14851
Mubarak, M. Z., Lailiyyah, H., Wahyuni, D. P., Aini, M., Rahayu, Y. S., & Dewi, S. K. (2021). Pengaruh Cara Pemeraman terhadap Pematangan Buah Pisang dan Nanas. Prosiding SEMNAS BIO, 1(2), 541–552. Retrieved from https://semnas.biologi.fmipa.unp.ac.id/index.php/prosiding/article/view/163/312
Murtiningsih, Sulusi, P., Yulianingsih, & Muhadjir. (1993). Penggunaan Calcium Carbida, Daun Gliricidia dan Daun Albizzia sebagai Bahan Pemacu Pematangan Buah Pisang. Jurnal Hortikultura, 3(2), 33–43.
Prabawati, S., Suyanti, & Setyabudi, D. A. (2008). Teknologi Pascapanen dan Teknik Pengolahan Buah Pisang. (W. Broto, Ed.). Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Badan Penelitian dan Pengembangan Pertanian.
Rahayu, M. D., Widodo, W. D., & Suketi, K. (2014). Penentuan Waktu Panen Pisang Raja Bulu Berdasarkan Evaluasi Buah Beberapa Umur Petik Evaluation of Fruit at Different Picking Time. J. Hort. Indonesia, 5(2), 65–72.
Rahman, F., & Asra, R. S. (2014). Pengaruh Ekstrak Daun Gamal (Gliricidia sepium) Dalam Air Rendaman Untuk Proses Pencelupan Buah Pisang Kepok (Musa balbisiana) Terhadap Sifat Kimia Dan Sensoris Buah Setelah Pemeraman. Jurnal Teknologi Pertanian Universitas Mulawarman, 9(2), 75–81. Retrieved from https://jtpunmul.files.wordpress.com/2017/07/6-faizal-r-922014.pdf
Ritonga, A. M., Furqon, F., & Ifadah, R. N. (2020). Identifikasi Perubahan Sifat Fisik Jambu Biji Merah (Psidium guajava L.) Selama Masa Penyimpanan pada Pendingin Evaporatif Termodifikasi. AGROSAINSTEK: Jurnal Ilmu Dan Teknologi Pertanian, 4(2). https://doi.org/10.33019/agrosainstek.v4i2.121
Ropp, R. C. (2013). Group 14 (C, Si, Ge, Sn, and Pb) Alkaline Earth Compounds. In Encyclopedia of the Alkaline Earth Compounds. https://doi.org/10.1016/b978-0-444-59550-8.00005-3
Satuhu, S., & Supriyadi, A. (2008). Pisang Budidaya, Pengolahan dan prospek Pasar. Jurnal Hasil Penelitian Program Study Keteknikan Pertanian, (1).
Silsia, D., Rosalina, Y., & Muda, F. (2011). Pemanfaatan Asap Cair Untuk Mempertahankan Kesegaran Buah Pisang Ambon Curup. Jurnal Agroindustri, 1(1), 8–15. Retrieved from https://ejournal.unib.ac.id/agroindustri/article/view/3929/pdf_61
Waspodo, M., Prabawati, S., Yulianingsih, & Muhadjir, I. (1993). Penggunaan kalsium karbida, Daun Gamal sebagai bahan pemacu pematangan buah pisang.
Widyasanti, A., Quddus, H. N., & Nurjanah, S. (2019). Penggunaan Daun Gamal (Gliricidia sepium) dan Sengon (Falcataria moluccana) Pada Proses Percepatan Pematangan Buah Pisang Ambon Putih. J. Agrium, 22(1), 34–44. https://doi.org/https://doi.org/10.30596/agrium.v21i3.2456
Yang, X. tang, Zhang, Z. qi, Joyce, D., Huang, X. mei, Xu, L. ying, & Pang, X. qun. (2009). Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chemistry, 114(2). https://doi.org/10.1016/j.foodchem.2008.06.006
Published
2023-01-28
How to Cite
Tanggasari, D., & Wardani, L. (2023). Pengaruh Penambahan Daun Gamal, Kelor, Dan Karbit Dalam Proses Pemeraman Pisang Kepok. Jurnal Teknologi Dan Mutu Pangan, 1(2), 83-89. https://doi.org/https://doi.org/10.30812/jtmp.v1i2.2578
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
