Pemeraman Buah Pisang dan Pepaya serta Pengujian Organoleptik pada Kualitas Respirasi terhadap Beberapa Perlakuan

Abstract

Bananas and papaya are globally popular fruits, widely cultivated in tropical and subtropical areas. After fruit harvest, banana and papaya plants are low-value by-products. The aim of the practicum is to find out how to ripen bananas and papayas using several treatments as well as the results of organoleptic tests on bananas and papayas, using the ripening method which is left unwrapped, wrapped in newspaper, and wrapped in plastic wrap. Results obtained: Unwrapped papaya: the taste is not too sweet, light orange in color, with a texture that is not too soft and not too hard. Bananas are not covered: the taste is slightly sweet, with a soft texture. Bananas wrapped in newspaper: with a very sweet taste, with no aroma, and a soft texture. Papaya wrapped in newspaper: sweet taste, bright orange in color, with a soft texture. Bananas wrapped in plastic wrap: taste less sweet, pale yellow in color, no aroma, with a slightly hard texture. Papaya wrapped in plastic wrap: slightly sweet, pale orange in color, with a firm texture. The conclusion from the practical results is that bananas and papayas that are ripened by being wrapped in newspaper ripen more quickly and produce a sweet taste compared to those that are not wrapped and those that are wrapped in plastic wrap because when the fruit is wrapped in newspaper there is ethylene gas released by the fruit so it is more likely to fast ripening process in fruit.