Effectiveness of Botanical Hydrocolloid of Garss Jelly Leaf and Seawed to Delay Ripening of Banana

Banana has an important purpose as the source of vitamins, minerals, and other substances in supporting nutritional adequacy. However, there is an obstacle in the supply chain of banana from producers to consumers with prime quality because of the nature of banana which is perishable. Therefore, it is necessary to implement any mean to delay the ripening of banana so that the process can be inhibited and the quality of banana maintained, among which is the fruit skin surface coating technology. The aim of this study was to determine the appropriate material and concentration of botanical hydrocolloid to delay ripening of bananas. This research was conducted in November to December 2014 in the Agronomy Laboratory of University of Mercu Buana Yogyakarta. The research is a single factor experiment arranged in a completely randomized design with three replications. The treatments tested were both hydrocolloid material of seaweed (Euchema spinosum) concentration of 1.5%, 2%, 2.5% and grass jelly (Stephania hernandifolia) with concentration of 2.5%, 5%, 7.5%. The result showed that based on either the percentage of fruit weight loss, fruit skin discoloration, hardness (texture), or total dissolved solids, the grass jelly hydrocolloid with the concentration of 7.5% is the best application in delaying the ripening of banana. The coating of banana with grass jelly hydrocolloid concentration of 7,5% is capable of inhibiting ripening of bananas for 11 days.