International Journal of Scientific Engineering and Research (IJSER) ISSN (Online): 2347-3878 Index Copernicus Value (2015): 56.67 | Impact Factor (2017): 5.156 Volume 6 Issue 12, December 2018 www.ijser.in Licensed Under Creative Commons Attribution CC BY Nondestructive Prediction of Physical and Chemical Characteristics of Banana (Musa paradisiaca L.) Based on Color Change Trubus Airlangga 1 , Filli Pratama 2 , Gatot Priyanto 3 1 Magister Program of Agribusiness, Faculty of Agriculture, Universitas Sriwijaya 2,3 Study Program of Agricultural Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, South Sumatera, Indonesia Abstract: The objective of the research was to predict the physical and chemical characteristics of banana (Musa paradisiaca L.) non destructively based on discoloration. The first stage of the research was to determine the most preferred physical and chemical characteristics of banana; and the second stage was to analyze the effect of the banana’s maturity (A) and banana’s natural ripening period (B) on the changes of physical and chemical characteristics of banana that was arranged in a factorial completely randomized design. The determined parameters were color analysis (L*, a*, b*), texture, pH, total sugars content, vitamin C, total acids content, the kinetics of color changes and hedonic test. Hedonic test showed that the most preferred banana was the perfect ripe banana with the characteristics of L* 63.23%, a * -1.63, and b * 33.27 on banana’s peel, total sugars content of 9.4 0 Brix, pH 5.007, texture (hardness) 35.78 gf, vitamin C content 4.69mg/100g, and total acid content 1.15%. Kinetic changes characteristics on the banana’s peel based on the maturity level of bananas were k (rate of constant) values for L* were 410 -3 , -210 -4 and -310 -4 per day, respectively for the bananas harvested at 60, 80 and 100 days after flowering, whereas the k values for b* were -410 -4 , -110 -3 and 2,610 -2 per day, respectively. The natural ripening period for bananas harvested at 60, 80 and 100 days after flowering that could meet the preferred b* values on banana’s peel were 33.17; 9.46 and 7.18 days, respectively. Keywords: nondestructive, prediction, banana, color 1. Introduction Fruit ripening is a complex process and it is a natural processed indicated by the changes of color, aroma, texture, and nutritional value. The changes are as a result of several genetic and biochemical pathways, which are influenced by internal and external factors and regulated by many factors [1]. Banana contains relatively high carbohydrates as an energy source, as well as a source of several vitamins, and minerals for supporting human health. Unripe banana contained starch in the ranges from 20% to 25% [2]. Some banana varieties have different characteristics of simple starch and sugar constituents. Banana changes in texture and color during ripening. Unripe bananas that are originally green and hard in texture will turn yellow and soften during the ripening phase [3]. The color and texture of the fruit are very important factors in evaluating the quality of food products. The value of L *, a * and b * would change and affect the total color appeared on outer of fruit. The color changes describe the level of maturity, and there is a linear correlation between discoloration and fruit texture [3]. Some studies of bananas have been carried out from cultivation to post-harvest [4][5][6], but not many studies have examined the correlation between the color changes of banana peel with the physical and chemical characteristics of banana meat, particularly banana ambon variety. Banana ambon is one of table fruit and consumed freshly. The demand of banana ambon is relatively high especially with optimal maturity, and it is hard to obtain banana ambon with the optimal ripe maturity in large quantity at the same time. Therefore, it is necessary to analyze the kinetic changes in the physical and chemical characteristics of banana ambon based on color changes during natural ripening. The kinetic approach is based on the rate of process associated with the dependent and independent variables [7]. Dependent variables that influence ripening of bananas include temperature and time. Independent variables include starch, organic acid and ethylene content. The observed rate of parameter change is expressed in k (rate of constant) which is calculated based on the reaction order that occur during ripening. Degradation of starch during ripening process used to follow the first reaction order, while the formation of some simple sugars such as glucose and fructose follows a zeroth reaction order. The value of k is obtained by calculating the changes in product quality based on the function of time [8]. This study examined the physical and chemical characteristics of bananas ambon at various maturities which were associated with the rate of discoloration in natural ripening conditions at room temperature. The physical characteristics observed were color and texture, while the chemical characteristics observed were total and total acid content. Sensory analysis was carried out as a study of the first stage to determine the most preferred banana ambon based on the score of the taste, color and texture. The correlation between the rate of discoloration and physical and chemical characteristics would give a kinetic equation as a time function. The kinetic equation based on this time function is expected to be used to predict the physical and Paper ID: IJSER18479 116 of 119