PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN: (The Effect of Packaging to Quality Sale “Raja” Banana (Musa X paradisiaca AAB) During Storage)

Abstract

Sale raja banana are foods processed by mature banana which have been through the  drying  process.  During  storage,  quality of  sale  raja  banana  decreased in  terms  of chemical  composition  and  organoleptics.  It  is needed a  method  to maintain  the  quality  of  sale raja banana during  storage  by  applying  packaging technology.  The  purpose  of  this  study  was  to  determine the effect of packaging methods (without packaging, HDPE packaging and HDPE  vacuum packaging) and storage time on the chemical composition and organoleptic quality of  sale  raja  banana.  The  design  of this  study  consisted  of  two  factors:  packaging  using  three  treatment  levels (without  packaging,  HDPE  packaging,  and  HDPE  vacuum  packaging)  and  storage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed using  factorial  Completely  Randomized  Design (CRD)  with  three  replications.  The  chemical  parameters analyzed were water content, ash content, reducing sugar, pH, and organoleptic  tests  (including color,  aroma,  taste  and texture).  The  results showed  that  the  storage  of  sale  raja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters.