Penentuan Laju Perubahan Mutu Pisang Kepok (Musa acuminate balbisiana colla)

Abstract

Yellow kepok banana quality will decrease during storage both in qualitative and quantitative properties. The purpose of this study was to measure yellow kepok banana quality parameters at the end of shelf life and to determine quality change rate of yellow kepok banana using Arrhenius Model. Yellow kepok banana were stored in climatic chamber with the temperature 10oC, 15oC, 28oC and 40oC, and relative humidity 85%. Quality parameters measured were weight loss, color, texture and sugar content. The result showed that increasing the temperature during storage would increase weight loss, color change, sugar content and tendering in texture. The quality change rate of yellow kepok banana (weight loss, color change and sugar content) could modeled using Arrhenius equation with high determination coefficient, but couldn’t for texture.