Google Scholar

PERILAKU SELULASE BUAH PISANG DALAM PENYIMPANAN UDARA TERMODIFIKASI
23 Juni 2009

Zulafa Noor
STTNAS Yogyakarta
e-mail : gerri_aryza@yahoo.com

ABSTRACT
The effort to extend the storage life of “ambon” banana (Musa paradisiaca L.) was studied by observing Cellulase enzyme activity toward banana’s texture and sweetness during the storage in the modified atmosphere conditions at 15°C. The study then continued to find the right and the appropriate compositions of modified atmospheres to maintain banana’s quality during the storage.
In this study gas compositions consisting of 2 to 6% oxygen, 3% carbon dioxide, and nitrogen were used. The Cellulase enzyme activity was identified using spectrophotometric methods and tested using CMC 15 methods. The degree of glucose reduction was determined by using spectrophotometric methods; the degree of starch by using Direct Acid Hydrolysis Method; physical test by using Hedonic test.
The results showed that the maximum activity of Cellulase was 26.36–31.30 unit/mg, which was reached at the fifth weeks of storage. After it reached the peak, the Cellulose enzyme activity gradually decreased until the end of storage life. The degree of starch during storage was 23.18-4.46%; the degree of glucose reduction was 0.04–5.97%; the softness during storage was 7.00–96.8 scale/weight 50gr; banana’s color was valued 1–8 PCI. 
It is concluded, when Cellulase enzyme activity increase the degree of starch will decrease; in the other hand, when Cellulase enzyme activity increased the degree of glucose reduction would also increase. Cellulase enzyme activity did not directly influence the softness of “ambon” banana. 
The right and the appropriate gas compositions in the modified atmosphere condition for “ambon” banana comprises of 6% oxygen, 3% carbon dioxide, and 91% nitrogen. With this as composition at temperature of 15°C the storage life of banana can be extended up to seven weeks. At the seventh week, the banana is optimum, ripe, and the color tends to yellow.

Keywords: Cellulase activity, “Ambon” Banana, Modified Atmosphere

 

Download >> PERILAKU SELULASE BUAH PISANG DALAM PENYIMPANAN UDARA TERMODIFIKASI.pdf