Efikasi Propolis Lebah Trigona sp. Sebagai Bahan Edible Coating untuk Perlindungan Pasca Panen Buah Pisang Ambon Lumut (Musa acuminata L.)
(Efficacy of Bee Propolis Trigona sp. as Edible Coating Materials for Post-Harvest Protection of Ambon Lumut Banana (Musa acuminata L.))
Embedded Files
Imam Fathurrahman
Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung, Bandung, Indonesia
Ramadhani Eka Putra
Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung, Bandung, Indonesia
DOI: https://doi.org/10.19184/j-agt.v10i01.4337
ABSTRACT
This study aimed to determine the efficiency of the use of propolis as a biocoating for post-harvest bananas in order to extend shelf life. This study used local banana that typical in Indonesia, Moss banana (Musa acuminata) and the propolis bee Trigona laeviceps, which is also produced by local agriculture, with a concentration of application 5%, 10%, 15%, coating using 70% ethanol as a positive control, and bananas without coating as a negative control. Observation parameters that measured are weight loss, pulp to peel ratio, size, color, fruit temperature, cell death, fruit firmness, total soluble solid (TSS), sucrose content, vitamin C, and potassium content on days 0, 3, 6, 9, 12, 15, 18 and 21 after coating. The results showed that coating using 5% propolis significantly extend the shelf life compared to the control by slowing the increase in fruit maturity index (color), weight loss, size loss, pulp to peel ratio, fruit temperature, pulp softening, and increased levels of vitamin C. Treatment process itself does not have a significant effect on changes in the value of TSS and sucrose during the storage period.
Keywords: propolis, moss banana, post-harvest protection
REFERENCES
Ali, A., Wei, Y.Z., dan Mustafa, M.A. 2014. Exploiting propolis as an antimicrobial edble coating to control post-harvest anthracnose of bell pepper. Packaging Technology and Science, 28: 173-179.
Baiyeri, K.P., Aba, S.C., Otituju, G.T., dan Mbah, O.B. 2011. The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. ‘Agbagba’) fruit pulp. African Journal of Biotechnology, 10 (36): 6979-6984.
Broto, W. 2009. Teknologi Penanganan Pascapanen Buah untuk Pasar. Departemen Pendidikan dan Kebudayaaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. Bogor: Institut Pertanian Bogor.
Corbo, M.R., Campaniello, D., Speranza, B., Bevilacqua, A., dan Sinigaglia, M. 2015. Non-conventional tools to preserve and prolong the quality of minimally-processed fruits and vegetables. Coating Journal, 5: 931-961.
Dadzie, B.K. dan Orchard, J.E. 1997. Routine Post-Harvest Screening of Banana/Plantain Hybrid: Criteria and Methods. Rome: INIBAP Technical Guidelines 2, International Plant Genetic Resources Institute.
Ding, P. 2008. Cellular structure and related physico-chemical changes during ripening of Musa AAA ‘Berangan’. Pertanika Journal of Tropical Agricultural Science, 31 (2): 217-222.
Fernando, H.R.P., Srlaong, V., Pongprasert, N., Boonyaritthongchai, P., and Jitareerat,P. 2014. Changes in antioxidant properties and chemical composition during ripening in banana variety ‘Hom Thong’ (AAA Group) And ‘Khai’ (AA Group)”. International Food Research Journal, 21(2): 749-759.
Giovannoni, J. J. 2004. Genetic regulation of fruit development and ripening. The Plant Cell, 16: 170–180.
Jimenez, A., Cressen, G., Kular, B., Firmin, J., Robinson, S., Verhoeyen, M. 2002. Changes in oxidative process and components of the antioxidant system during tomato fruit ripening. Journal of Plant, 214: 751-758.
Karmawan, L.U., Suhandono, S., and Dwivany, F.M. 2009. Isolation of MA-ACS gene family and expression study of MA-ACS1 gene in Musa acuminata Cultivar Pisang Ambon Lumut. Hayati Journal of Biosciences, p35-39.
Liu, X., Shiomi, S., Nakatsuka, A., Kubo., Y., Nakamura, R., and Inaba A. 1999. Characterization of ethylene biosynthesis associated with ripening in banana fruit. Plant Physiology, 121: 1257-1265.
Marcucci, M.C. 1995. Propolis: Chemical composition, biological properties and therapeutic activity. Apidologie, 26: 83-99.
Margaretha, I., Suniarti, D.F., Herda, E., and Mas’ud, Z.A. 2012. Optimization and comparative study of different extraction methods of biologically active components of Indonesian propolis Trigona spp. Journal of Natural Products, 5: 233-242.
Marriot, J. 1980. Banana–physiology and biochemistry of storage and ripening for optimum quality. CRC Critical Reviews in Food Science and Nutrition, 13: 41-88.
Moser, S., Muller, T., Holzinger, A., Lutz, Cs., Jockush, S., Turro, N.J., and Krautler, B. 2009. Fluorescent chlorophyll catabolites in banana light up blue halos of cell death. Proceeding of The National Academy of Sciences of The United States of America (PNAS). 106 (37): 15538-15543.
Muller, T. and Krautler, B. 2011. Chlorophyll breakdown as seen in bananas: Sign of aging and ripening - A mini-Review”. Gerontology, 57 (6): 521-7.
Suyanti dan Supriyadi, Ahmad. 2008. Pisang, Budi Daya, Pengolahan, dan Prospek Pasar (Edisi Revisi). Penebar Swadaya, Jakarta.
Soltani, M., Alimardani, R., and Omid, M. 2010. Prediction of banana quality during ripening stage using capacitance sensing system. Australian Journal of Crop Science, 4 (6): 443-447.
Tapre A.R. and Jain R. K. 2012.Study of advanced maturity stages of banana. International Journal of Advanced Engineering Research and Studies (IJAERS), 1: 272-274.
Wills, R.B.H., Lim, J.S.K., and Greenfield, H. 1983. Changes in chemical composition of cavendish banana (Musa acuminata) during ripening. Journal of Food Biochemistry, 8 (1984): 69-77.
Published
20-06-2016
Issue
Vol. 10 No. 1 2016: Jurnal Agroteknologi
Pages
36-48
License
Copyright (c) 2016 Jurnal Agroteknologi
How to Cite
Fathurrahman, I. & Putra, R.E. (2016). Efikasi propolis lebah Trigona sp. sebagai bahan edible coating untuk perlindungan pasca panen buah pisang Ambon Lumut (Musa acuminata L.). Jurnal Agroteknologi, 10(1), 36-48. https://doi.org/10.19184/j-agt.v10i01.4337
Page updated
Report abuse