Diferensiasi Buah Pisang Kepok dan Pisang Ambon Berdasarkan Senyawa Volatil dan Variasi Tingkat Kematangan Menggunakan Electronic Food Nose

Abstract

Bananas are a climacteric fruit that will increase respiration, causing changes in taste and aroma when they are harvested. Aroma is one of the factors that can be identified to measure the level of ripeness of bananas. The method that is widely used to identify fruit volatile compounds is the Solid-Phase MicroExtraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). This method has several disadvantages such as taking a long time, being impractical, and also not being portable. The level ripeness bananas can be seen from color and aroma changes of the fruit, but not all types bananas can be identified by their level of maturity using changes in color and aroma that appear. Ambon banana are fruit that does not changes skin color, while kepok bananas do not have a significant difference in aroma from raw to ripe. Based on these facts, analysis is needed to identify the volatile compounds of Kepok bananas and Ambon bananas with different levels of ripeness using an electronic food nose. The sensors used were the MQ-3, MQ-8, and MQ-135 to detect 24 samples of Ambon and Kepok bananas. Data were analyzed using the principal component analysis method to differentiate kepok bananas and Ambon bananas with different levels of ripeness. The research results show that unripe ambon and unripe kepok bananas have high hexane and alcohol gas values, half-ripe Kepok have quite high hexane and H2 gas values, ripe Kepok and half-ripe Ambon bananas have high H2 gas values, while ripe Ambon are characterized by high CO2 values detected on the electronic food nose. The differentiation shows that the electronic food nose can differentiate Kepok and Ambon bananas with three different levels of ripeness.