STUDY OF HARVESTING AND RIPENING OF BANANA TO SOME

PHYSICAL PARAMETERS1
Santosa2, Azrifirwan2, and D. Deswita3

Email : santosa764@yahoo.co.id

ABSTRACT

This research conducted with experiment method, by 4 treatments that is 3 used

carbide doses ( 1000 ppm, 2000 ppm, 3000 ppm) and 0 ppm as control ( without carbide) by 3
restating with 3 stages age of harvest.
Observation taken to banana physical denaturing include sphericity, fruit density,
hardness, yielded husk colour, and organoleptic test i.e. flavour, deliciousness, and hardness
by masaged.
From research result got the kepok banana sphericity value range from 0.453 up to
0.467 and for raja sereh banana sphericity range from 0.386 up to 0.394. Banana’s density on
before ripening until 3th day after ripening for kepok banana range from 0.8824 up to 0.9988
and for raja sereh banana range from 0.8778 up to 0.9967. The value of banana’s density on
before ripening until 3th day after ripening is smaller then value of water’s density ( 1 kg/l).
The value of kepok banana hardness from third old age harvested before and after ripening is
decrease from 39.1 until 4.6 Pascal. The value of raja sereh banana hardness is decrease from
28,0 until 2.8 Pascal.
The best of flavour and delicious for kepok banana and raja sereh banana became of
the age harvest full of carbide dose 2000 ppm.

Keywords: Banana Fruits, Age of Harvesting, Ripening, Physical Properties

INTRODUCTION

Background
Banana ( Musa paradisiaca L.) representing original commodity of Indonesian can be
made one of the expected horticulture pledge product can compete in free market. Farm
laboured for the growth of banana enough wide of spread over in various region of
Indonesian, tired 33,3 million hectare which consist of lawn farm 4,9 million hectare, rice
field 8,5 million hectare, farm 3,2 million hectare, and non irigated dry field 16,7 million
hectare ( Purnomo, 1996). Banana crop given high priority by because representing one of the
important product which have value of gizi high, standard goodness upon which in food
industry as consumed product in the form of is fresh ( desk fruit) which is have potency to be
exported ( Suprayitna, 1996).
Banana is nicely as commercial fruit. According to Nazaruddin and of Muchlisah
( 1994), commercial fruit which very liked and have separate fascination to consumer. The
fruit have to feel delicious and have interesting appearance so that have energy sell high and
can to the advantage of farmer.

1
Paper Presented at Biannual Conference and International Seminar 2006 in Medan, Indonesian 22-23 June
2006
2
Lecturer in Faculty of Agriculture, Andalas University Padang
3
Graduate of Faculty of Agriculture, Andalas University Padang
 From some writer observation at some farmer known that there is some times harvest
banana applied by farmer. Banana there which harvested at storey;level of mature, and there
is which not yet is mature. Farmer and also merchant of banana in general have used gas of
asetilen coming from carbide to quicken process ripening of banana. Amount of carbide used
by each farmer or merchant of banana differ one another, as market in Pariaman to ripening
5 units banana fruit there is using carbide 100 gram, 200 gram, and there which don’t be
deliberated, only using some just carbide block.
Gas of asetilen coming from carbide beside quicken process ripening of banana, also
can improve; repair or change banana husk colour, so that banana which is ripening using
carbide yield colour which good relative compared to banana which is ripening without
carbide. Banana consumer tend to to chosen banana colour which relative goodness.
Raja Sereh banana varietas which usually consumed direct in a state of fresh or as
desk fruit, while banana of kepok banana usually consumed in the form of cooking.

Target and Usefulness of Research

Intention of this Research is: (1) to know denaturing of banana physical with age
harvest and different varietas after ripening, and ( 2) to know influence of carbide dose in
ripening of banana with different crop age and varietas.
As for usefulness of this research that is can improve; repair the nature of physical of
banana after conducted by ripening can improve production and earnings of society farmer of
banana.

MATERIALS AND METHODS

A. Place and Time

This research is executed in Laboratory Program Study Program of Agricultural
Engineering, Faculty of Agriculture, Andalas University, start from June until July 2005.

B. Materials and Appliance

Materialss which used in this research is banana by 2 varieties (Raja Sereh banana and
kepok banana), carbide (CaC2), and also other materials which support. Appliances the used
is hardboard, string, knife, meter shove, weighing-machine, force gauge, and also other
appliances which support.

C. Execution of Research
This research is executed with experiment method , by 4 treatments that is 3 used carbide
dose ( 1000 ppm, 2000 ppm, 3000 ppm) and 0 ppm as control ( without carbide) by 3
restating, with three crop age storey; level, determined visually that is seeing storey; level of
maturing by approximating crop age, that is successively 20 day before mature, 10 day before
mature, and mature.

D. Observation
Observation conducted to nature of physical cover size measure, density, hardness, and
yielded husk colour, while to know storey; level difference of aroma, feel, and hardness test
organoleptik .
This observation is conducted on to - 1 before ripening, day to - 1, to - 2, and to - 3 after
ripening. For test feel, aroma, and hardness test by masaged ( qualitative), which is
done/conducted on is last of observation.
1. Nature of Physics
a. Size measure
Fruit size measure shown from value of geometric diameter mean, while fruit form of
ditujukkan of Sphericity value ( sphericity). To look for value of geometric diameter mean
and of sphericity used by equation:
GMD = ( MID x MOD x MAD)1/3 …………………………………. (1)

where : GMD = geometric mean diameter ( mm), MID = short diameter ( mm), MOD =
middle diameter ( mm), and MAD = long diameter.
GMD
Sphericity = …………………………………………………….. (2)
MAD

b. Specific Gravity or Density

To determine density or specific gravity can look for from comparison among/between
fruit weight which have been measured by its sphericity with volume of the fruit by using
equation:
Weight A
ρb = = x ρ a…………………………………………...(3)
Volum (C − B )

where : A = weight of fruit on the air ( kg), B= weihgt of bowl + water ( kg), C = weight of
bowl + water + fruit (kg), ρ a = density of water ( 1 kg / l), and ρ b = density of fruit ( kg / l).

c. Hardness
Measurement of hardness of fruit quantitatively by using appliance of force gauge. Set
of hardness of fruit expressed in pascal.

d. Test of Organoleptik
At observation of test of organoleptik will to test aroma, feel, and hardness. Process
analyse aroma and feel by organoleptik shall be as follows test to feel and this aroma is
done/conducted by providing water which have been cooked to clean and neutralize mouth so
that/ to be can measure difference feel, is so that known by difference feel beloved of taken
banana at 3 crop age. Examination numbers mentioned by at test form feel and aroma, for the
test of hardness by masaged. For the value of aroma given by criterion and score 4 ( very
odorous), 3 ( fragrance), 2 ( less odorous), and 1 ( do not make fragrance). And for value feel
score and his/its criterion that is 4 ( very sweet), 3 ( beloved), 2 ( less sweet), 1 ( do not
beloved). Amount of panelist weared by that is 15 people.
Measurement of hardness of fruit qualitative done/conducted by rubdown with hand
finger. Score assess 1, 2, and 3 given successively for soft condition, rather hard, and ossify.

RESULTS

A. The Nature of Physical

Result of measurement ofis nature of banana physical before ripening presented by at
Table 1.
Table 1. Summary Banana before Ripening
Kepok banana Plantain of Sereh
Crop 20 Crop 10 Old Crop 20 Crop 10 Old
Parameter
Day Before Day Before Crop Day Before Day Before Crop
Old Full Old Full Full Old Full Old Full Full
Sphericity 0,453 0,464 0,467 0,386 0,392 0,394
Fruit Density
0,9954 0,9988 0,9870 0,9885 0,9967 0,9967
(kg/l)
Hardness
34,4 39,1 24,6 25,1 28,0 23,6
(Pa)
Husk colour Green Green Green Green Green Green

From Tables 1 the see that the sphericity of Kepok banana higher then Raja Sereh
banana. for all the age of harvesting. Assess banana sphericity of Kepok highest is 0,467 at
old crop age full (mature), and which is smallest is 0,453 at age harvest 20 day before
maturing. And for the Raja Sereh banana assess highest sphericity is 0,394 at old crop full
(mature) and which is smallest is 0,386 at age harvest 20 days before maturing. This data
show that faster time cropping of banana hence value of sphericity fruit more and more to
lower. Ball object of perfection have sphericity is equal to 1.
Pursuant to from Tables 1, value of banana’s density before highest ripening at Kepok
banana there are at harvesting 10 days before maturing is 0,9988 kg / l, and value of
smallest density there are at maturing that is 0,9870 kg / l. And for the Raja Sereh banana
assess highest density there are at maturing, and 10 days before maturing, its value is 0,9967
kg / l, while its value there are at crop 20 days before maturing is 0,9885 kg / l.
At Table 2 indicated that by value hardness of Kepok banana higher than Raja Sereh
banana at all stages of harvesting. To both types of these banana varietas of highest hardness
value there are at age harvest 10 days before maturing. For the Kepok banana assess highest
hardness is 39,1 Pa and Raja Sereh banana assess highest hardness is 28,0 Pa.
Pantastico ( 1986) saying that composition of fruit tissue partake to determine hardness
of fruit. Difference of hardness can be considered to be variation of of extract content,
calcium and pectin from each varietas.
On before conducting of ripening of banana husk colour to both types of varietas and
all age harvest still green chromatic. On first after ripening for the treatment of carbide dose 0
colour ppm yielded for the plantain of sereh for all age harvest still green chromatic still but
differ from Kepok banana there are happened change of colour that is colour turn yellow more
than green. At carbide dose 1000 ppm, 2000 ppm and 3000 banana colour ppm yielded for the
king of and sereh of kepok in general have rust colored too many for one green.
On both after ripening for the treatment of carbide dose 0 ppm at Kepok banana for
all age harvest have rust colored more than green but for the Raja Sereh banana with all age
harvest there is which have turned yellow more than green, green more than turning yellow
and there is which still green is at all. For the treatment of carbide dose 1000 banana colour
ppm of Kepok banana have rust colored full of all and Raja Sereh banana for all age harvest
have rust colored but there is still become green. For the treatment of carbide dose 2000
colour ppm yielded to both types of varietas third age harvest have turned yellow full of. And
for the treatment of carbide dose 3000 yielded colour ppm at Kepok banana at all of age
harvest have turned yellow full (of), but at plantain of sereh for all age harvest yielded by
colour is colour turn yellow which there is still a few green.
On third after ripening for the treatment of carbide dose 0 ppm at Kepok banana for
all age harvest yielded colour have rust colored meagrely become green, but for the Raja
Sereh banana with all age harvest there is which have turned yellow full (of), more green
than turning yellow and there is which still green is at all. And for the treatment of carbide
dose 1000 ppm, 2000 ppm and 3000 good ppm of Kepok banana and also of Raja Sereh
banana for all age harvest yielded colour have turned yellow with brown pocks equally have
matured.
Difference of contained by chemical composition is banana ( especially carbohydrate,
mineral and water) partake to determine change of husk colour, so that at banana which have
cooked happened difference of colour to each; every banana varietas.
Treated banana with quicker carbide cook than treated banana without carbide. Given
by banana is carbide yield uniform fruit husk colour while at control ( without carbide) fruit
husk colour yielded do not uniform. The data of physical properties of banana after
conducted by ripening during three-day, presented by at Tables 2 and 3.

Table 2. Summary Data of Nature of Physical Raja Sereh Banana Third Day after
Ripening

Harvesting 20 Days before Mature Harvesting 10 Days before Mature

Paremeter
0 1000 2000 3000 0 1000 2000 3000
ppm ppm ppm ppm ppm ppm ppm ppm

Fruit Density (kg/l) 0,9951 0,9897 0,9945 0,9755 0,9782 0,9898 0,9614 0,9889

Hardness (Pa) 11,6 8,9 3,4 7,4 12,2 9,1 3,9 9,0
Turn Turn Turn Turn Turn Turn
Colour Colour
yellow yellow yellow yellow yellow yellow
Husk colour is not is not
brown brown brown brown brown brown
same same
pock pock pock pock pock pock

Harvesting on Maturing
Paremeter
0 ppm 1000 ppm 2000 ppm 3000 ppm

Fruit Density (kg/l) 0,9759 0,9940 0,9878 0,8377

Hardness (Pa) 9,3 7,6 2,8 7,4
Colour is Turn yellow Turn yellow Turn yellow
Husk colour
not same brown pock brown pock brown pock

Tables 3. Summary Data ofis Nature Of Physical Kepok Banana Third Day after
Ripening
Crop 20 Day Before Old Full Crop 10 Day Before Old Full
Paremeter
0 1000 2000 3000 0 1000 2000 3000
ppm ppm ppm ppm ppm ppm ppm ppm
Fruit
Density 0,9947 0,9701 0,9727 0,9897 0,9640 0,9877 0,9766 0,9882
(kg/l)
Hardness
14,8 14,4 4,6 6,3 15,0 14,8 6,2 4,6
(Pa)
Turning Turn Turn Turn Turn Turn Turn Turn
Husk yellow a yellow yellow yellow yellow yellow yellow yellow
colour few/little brown brown brown brown brown brown brown
Green pock pock pock pock pock pock pock
 Old Crop Full
Paremeter
0 ppm 1000 ppm 2000 ppm 3000 ppm

Fruit Density (kg/l) 0,9837 0,9563 0,9861 0,9763

Hardness (Pa) 10,8 9,9 4,6 5,9

Turn yellow Turn yellow Turn yellow Turn yellow
Husk colour
brown pock brown pock brown pock brown pock
From result of perception of Kepok banana plantain and of sereh on third after
ripening indicated that by at various age storey; level pluck that is 20 day before maturing, 10
day before maturing, and maturing, with increase of carbide dose from 0 ppm become 2000
ppm hence will degrade value hardness of fruit. For the Kepok banana, at 20 day before
maturing, 10 day before maturing, and maturing happened degradation of hardness of fruit
successively from 14,8 Pa become 4,6 Pa, 15,0 Pa become 6,2 Pa, and 10,8 Pa become 4,6 Pa.
For the Raja Sereh banana, at 20 day before maturing, 10 day before maturing, and old
moment full (of) happened degradation of hardness of fruit successively from 11,6 Pa become
3,4 Pa, 12,2 Pa become 3,9 Pa, and 9,3 Pa become 2,8 Pa.
The flafour of Kepok banana on third ripening obtained by result of that highest
aroma happened at carbide dose 2000 ppm with score 3,3. The score reached by at harvested
fruit sampel 10 day before maturing and maturing. While at age pluck 20 day before
maturing, obtained by highest score equal to 3,1.
For the plantain of sereh, highest aroma reached by at carbide dose 2000 ppm that is
equal to 3,1. The score happened at harvested banana sampel 10 days before maturing. For the
sampel of harvested banana at maturing, obtained by highest score equal to 3,2.
Result of measurement of hardness of fruit pursuant to massaging by hand, obtained
by pattern which is same as at hardness test by using appliance of force get that is with make-
up of carbide dose from 0 ppm till 2000 ppm hence will cause the happening of degradation
of storey;level hardness of banana.

CONCLUSIONS
From result of research can be taken by the following conclusions :
1. The sphericity of Kepok banana range from 0,453 up to 0,467 and for the Raja Sereh
banana range from 0,386 up to 0,394.
2. Banana’s density on before ripening until day to- 3 after ripening for the Raja Sereh
banana and Kepok banana, its value is small the than value of density of water.
3. Happened increase of banana’s density of age pluck 20 days before maturing to 10 days
before maturing.
4. Hardness value the effect of cropping moment till natural ripening of degradation.
5. From result of research of yielded banana husk colour from third old age crop and all
carbide dose except ( interesting and uniform chromatic kontrol).
6. The highest of banana’s flafour at usage of carbide dose 2000 ppm.

REFERENCES

Direktorat Jenderal Pertanian Tanaman Pangan . 1994. Penuntun Budidaya Buah-Buahan

(Pisang). Jakarta.

Nazaruddin dan Muchlisah. 1994. Buah Komersil. Penebar Swadaya. Jakarta.

Purnomo, S. 1996. Komoditas Pisang. Balai Penelitian tanaman Buah. Solok.

Pantastico. 1986. Fisiologi Pasca Panen, Penanganan dan Pemanfaatan Buah – Buahan dan
Sayur – Sayuran Tropika dan Subtropika. Gadjah Mada University Press. Yogyakarta.

Sjaifullah. 1996. Petunjuk Memilih Buah Segar. Penebar Swadaya. Jakarta.

Suprayitna. 1996. Bertanam Buah – Buahan Unggul. CV. Aneka Solo.

Wills, L. G., Mc. Glasson, and Hall. 1981. Postharvest. New South Wales University Press
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(*** Santosa, Azrifirwan, and D. Deswita. 2006. Study of Harvesting and Ripening of
Banana to some Physical Parameters. The Paper Presented on The Fifth Regional IMT-
GT UNINET Conference & International Seminar 2006 ”The 21st Century: The Era of
Bioscience Challenge and Hope, on 22-23 June 2006, Medan, Indonesia ***)