creators_name: ALAMANDA, KATARTIKA FAHRI
creators_id: 2124011004
type: thesis
datestamp: 2023-04-17 03:41:03
lastmod: 2023-04-17 03:41:03
metadata_visibility: show
title: PENGARUH TINGKAT KEMATANGAN BUAH, PELAPISAN BUAH,
DAN SUHU SIMPAN TERHADAP MUTU DAN MASA SIMPAN BUAH
PISANG CAVENDISH 
ispublished: pub
subjects: 630
full_text_status: restricted
abstract:  
Cavendish banana is a climacteric fruit with a fast response to ethylene and a
very high respiration rate during storage. Previous studies revealed that these
characteristics shortened the green-life and fastened fruit damage, affecting the
economic value. Therefore, this study aims to examine the effects of fruit maturity
levels, coatings, and storage temperatures on the qualities and green-life of
Cavendish banana. This study used a Completely Randomized Design with a
factorial 3 x 4 x 2 with 3 replications. The first factor was the banana fruit at 3
levels of maturities, namely physiologically immature M1 (5th cluster), full mature
M2 (3rd cluster), and over mature M3 (1st cluster). The second factor was the
fruit coating, namely non-coating or control (C1), 1% chitosan (C2), 150 ppm
GA3 (C3), and 1% chitosan + 150 ppm GA3 (C4), which were applied on the rind
tip and base. The third factor was the storage temperature, including room S1 (27
± 1
o
C) temperatures. The observation was discontinued in
this study either when the fruit rind changed to stage III (greenish yellow) at the
end of the green shelf-life, or flesh was softened or past 35 days in the postharvest
handling. The result showed that the level of fruit maturity significantly increased
the green-life duration, as well as maintained firmness, diameter loss, acidity, and
starch content, but it had no effect on weight loss, 
C) and cold S2 (16 ± 1
o
brix, and glucose. The use of
1% chitosan, 150 ppm GA3, or their combination had no significant effect on all
parameters. Meanwhile, low temperature was able to delay senescence, promote
starch degradation, as well as detain firmness and diameter loss. The results also
showed that the combined application of maturity levels and storage temperature
affected all parameters, while maturities + coatings as well as coatings + storage
had effects on firmness, acidity, and starch content. The 1% chitosan coating
coverage was analyzed with a Scanning Electron Microscope (SEM), which
showed fully covered surface of M1 finger rind tip and some crack points on
finger rind base. Furthermore, there was full coverage on M2, and some crack
points on M3.


Keywords : Cavendish banana; maturity; coating; storage; temperature 
24
date: 2023-04-10
date_type: published
pages: 2124011004
institution: UNIVERSITAS LAMPUNG
department: FAKULTAS PERTANIAN
thesis_type: masters
citation:   ALAMANDA, KATARTIKA FAHRI  (2023) PENGARUH TINGKAT KEMATANGAN BUAH, PELAPISAN BUAH, DAN SUHU SIMPAN TERHADAP MUTU DAN MASA SIMPAN BUAH PISANG CAVENDISH.  Masters thesis, UNIVERSITAS LAMPUNG.   
document_url: http://digilib.unila.ac.id/70963/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/70963/3/TESISI%20FULL.pdf
document_url: http://digilib.unila.ac.id/70963/2/TESISI%20TANPA%20PEMBAHASAN.pdf