NERAN, 099712488M (2001) PENGARUH KMnO4 TERHADAP KANDUNGAN AMILUM DAN GULA TERLARUT SELAMA PEMASAKAN PISANG (Musa paradisiaca L.). Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Banana (Musa P.) is a widely consumed fruit both in Indonesia and elsewhere. One drawback for its marketing is that it cannot be stored for prolonged periods due to its quick ripening. Bananas ripened quickly (5 to 7 days), wich force banana producers, especially small time producers, to market it quickly unless its quality deteriorates. Thus, a simple method that can slow down the ripening process and prolong storage time will be of benefit for these small time producers. During ripening, many changes occur, the fruit changes from green to yellow, the fruit's body sweetens and become soft. All these changes are due to biochemical processes catalyzed by enzymes induced by ethylene, a gaseous volatile compound produced by the banana's own tissues during ripening. The ambient concentration of ethylene will determine the rate of the ripening process, so that lowering it will slow down ripening. Potassium permanganate (KMnO4) a strong oxidant can oxidize ethylene giving Mnz+, CO2 and H20.. The sweet taste of ripe bananas is due to degradation of insoluble starch present in bananas giving soluble sugar (sucrose, glucose and fructose), catalyzed by several enzymes, the most important of wich are: sucrose phosphate synthase, sucrose synthase and invertase. Thus during ripening there will be a decrease in starch content and an increase in the content of soluble sugars. The purpose of this study is to ascertain the effect of different KMnO4 concentration on the content of starch and soluble sugars in bananas during ripening. For this purpose, ready-for-harvest bananas of the so called Ambon (Gross Mitchel)variety were used. Bananas are considered ready for harvesting when its fruit's body become well rounded, loosing its sharp edges, and yellow streaks appear on its skin. The harvested bananas were then packaged into air-tight containers provided with KMnO4 solution ( 5%, 10% and 15%) adsorbed on previously heated, dry building bricks. Bananas packaged without addition of KMnO4 was used as control. The content of starch, sucrosa and reducing sugars ( glucose + fructose) were determined on the beginning of the experiment (day 0) and on day 4, 8 and 12. The obtained data were statistically analyzed using Anova (analysis of variance) followed by LSD (least significant difference test) The result of this study showed that 15% KMnO4 solution could prevent the decrease of starch and increase of soluble sugars content for at least 12 day.

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