The Effect Of Temperature And Humidity On Banana Sale Products In Various Types Of Packaging With Long Storage Time

Sinta Aprilandani, Devi Tanggasari

Abstract


The drying process carried out in making banana sale will cause the moisture content in banana sale with various types of banana packaging is very influential, the storage of banana sale has decreased quality in terms of temperature, humidity and moisture content. The purpose of this study was to determine the effect of packaging method using (opp plastic, vacuum and jar) and storage duration on temperature, humidity and moisture content of banana sale. This study consisted of one factor, namely packaging using opp plastic, packaging using vacuum and packaging using jars. Duration of storage with 15 observations for 1 month every 2 days 1 observation (2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and 30) in a refrigerator temperature around 7˚C. Therefore, a method is needed to maintain the quality of banana sale during storage by applying packaging technology. Data were processed using a completely randomised design (CRD). Factorial with three repetitions, the parameters analysed were the effect of temperature, humidity and moisture content. The results showed that the storage of banana sale with various types of packaging for 1 month gave the best results on the use of packaging using vacuum type for the best storage for 1 month compared to the use of packaging types using opp plastic and jars.

Keywords


banana sale; packaging; storage

Full Text:

PDF

References


Badan Pusat Statistik. (2018). Statistik Tanaman Buah-Buahan dan Sayur-Sayuran Tahunan Statistic of Annual Fruit and Vegetable Plants Indonesia.BPS- Statistics Indonesia.https://bulelengkap.go.id//.

Basuki, E dan A. Prarudiyanto. 2015. Penyimpanan secara modifikasi atmosfir dengan menggunakan Ca(OH)2 sebagai absorbent. J. Ilmu dan Teknologi Pangan. 1(1): 8-14.

Eafrianto. 2010. Pengemasan.http//ptp2007.wordpress.com/2007/12/09/manisan-

buah/[03 Januari 2022].

Purnamayati, L., Anandito, R. B. K., Siswanti, S., dan Nurhartadi, E. (2019). Characteristic and Shelf-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour. Caraka Tani: Journal of Sustainable Agriculture, 34(1), 101. https://doi.org/10.20961/carakatani.v34i1.27592

S., Suyanti Prabawati, dan Setyabudi, D. 2008.Teknologi Pasca Panen dan Teknik Pengolahan Buah Pisang.Balai Besar Penelitian dan Pengembangan Pasca Panen Pertanian, Badan penelitian dan Pengembangan Pertanian.

Salim, M. R. (2014). Aplikasi model Arrhenius untuk pendugaan masa simpan sosis ayam pada penyimpanan dengan suhu yang berbeda berdasarkan nilai TVB dan pH. Tesis Universitas Pasundan, 1–71.

Sulistyaningsih, L. D. (2013) ‘Pisang-Pisangan (Musacae) di Gunung Watawila dan Daerah Sekitarnya’, Floribunda, 4(5), pp. 121-125.

Tanggasari, Devi. (2014). Sifat Teknik dan Karakteristik Pengeringan Biji Jagung (Zea Mays L). Pada Alat Pengering Fluidized Beds. Fatepa. UNRAM.

Tanggasari, Devi., (2019). Kajian Pengeringan Tumpukan Fluidizeb Bed pada Gabah. (tesis). IPB (ID). Institut Pertanian Bogor.

Wicaksonno, Y., Jayus, Abdullah, A., Heng, L. Y., dan Ahmad, M. (2011). Smart packaging: sensor of monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety, 5(3-4), 137- 146.https://doi.org/10.1007/s116 94-011-9120-x.




DOI: https://doi.org/10.31764/protech.v2i2.12861

Refbacks

  • There are currently no refbacks.


Protech Biosystems Journal is indexing in the following databases:

    

 

Editorial Office: