KAJIAN VOLUME PENAMBAHAN AIR TERHADAP PENYIMPANAN BUAH PISANG KEPOK (Musa Paradisiaca L) DENGAN METODE Zero Energy Cool Chamber (ZECC)

Al Ghifari, M.Guntur (2025) KAJIAN VOLUME PENAMBAHAN AIR TERHADAP PENYIMPANAN BUAH PISANG KEPOK (Musa Paradisiaca L) DENGAN METODE Zero Energy Cool Chamber (ZECC). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Banana fruit is a climatic fruit that continues its ripening process even after picking and creates more ethylene gas during storage, which can shorten the shelf life of banana fruit. The ethylene gas produced is influenced by the pattern of changes in temperature and relative humidity during the banana fruit storage process. The purpose of this study was to determine the pattern of changes in temperature and relative humidity on freshness and shelf life in ZECC storage that can provide low temperature and high relative humidity in environmentally friendly storage. This research was conducted experimentally with the design of ZECC with dimensions of outer and inner brick walls of 50 (L) x 50 (W) x 50 (H) cm, and 45 (L2) x 45 (W2) x 50 (H2) with a 5 cm gap filled with sand and water flowed 30 liters/day, 20 liters/day and temperature. The results of the ZECC research with the treatment of 30 liters/day were able to produce a temperature of 27.06ºC and humidity of 94.92% weight loss of 28.6g and total soluble solids of 7.3ºBrix able to maintain freshness and extend the shelf life of banana fruit compared to storage at room temperature.

Type:	Thesis (S1)
Uncontrolled Keywords:	Banana Fruit, Environmentally Friendly Storage, Ethylene Gas, ZECC
Subjects:	L Education > L Education (General)
Depositing User:	ALGHIFARI
Date Deposited:	16 Jun 2025 04:37
Last Modified:	16 Jun 2025 04:37
URI:	https://repository.unja.ac.id/id/eprint/79872

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