Effect of Various Levels of Ripening of Barangan Banana (Musa acuminata) on The Physical, Chemical and Organoleptic Characteristics of Sale Banana Produced by Ysd-Unib 18 Hybrid Dryer

Abstract

Banana production in Indonesia in 2020 reached 8,182,756 tons. Barangan banana (Musa acuminata) is one of the many types of bananas in Indonesia. Barangan bananas have a good taste, have a pleasant aroma, and have brown spots on the skin of the fruit. One of the efforts to anticipate perishable banana is by processing banana into banana sale. Traditional banana sale processing has several disadvantages, one of which is that cleanliness is not optimal, and bananas can be contaminated with smoke. One solution to increase effectiveness and efficiency in drying is to use a hybrid solar dryer. The purpose of this study is to determine the effect of different levels of ripening on the physical, chemical, and organoleptic characteristics of banana sales, as well as to get the best level of ripening in making banana sales. The method used in this study is a Complete Random Design with 1 factor, consisting of 5 treatment levels, namely ripening fractions 3, 4, 5, 6, and 7. The results of the study showed that the difference in the ripening level of bananas had a real effect on the texture, color, sucrose content, and pH of the banana produced but did not have a real effect on the moisture content and ash content of banana. The difference in the ripening level of bananas had a real effect on the organoleptic acceptance of texture, taste, and overall but had no real effect on the organoleptic acceptance of color and aroma. If a comparison is made between the results of quantitative and qualitative tests, it can be concluded that fraction 5 is the best level of ripening in making banana sale.