Open AccessPENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN
Author(s) -
Aminur Rahman,
Meta Mahendradatta,
Jusmiati Effendi
Publication year - 2018
Publication title -
canrea journal
Language(s) - English
Resource type - Journals
ISSN - 2621-9468
DOI - 10.20956/canrea.v1i2.97
Subject(s) - organoleptic , musa × paradisiaca , aroma , food science , high density polyethylene , food packaging , banana peel , vacuum packing , sugar , mathematics , chemistry , materials science , polyethylene , composite material
Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters