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    Esa Ghanim
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    This document discusses changes in color, texture, and taste of bananas postharvest. It notes that bananas are Indonesia's largest fruit crop. Through observations over 108 hours, it was shown that the banana color changes from green to yellow as chlorophyll degrades. Texture becomes softer as cell wall components like pectin and cellulose degrade. Taste becomes sweeter as sugar content increases from ripening. Enzymes and biochemical pathways involved in these changes are also described.

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    presentation about post harvest physiology

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    This document discusses changes in color, texture, and taste of bananas postharvest. It notes that bananas are Indonesia's largest fruit crop. Through observations over 108 hours, it was shown that the banana color changes from green to yellow as chlorophyll degrades. Texture becomes softer as cell wall components like pectin and cellulose degrade. Taste becomes sweeter as sugar content increases from ripening. Enzymes and biochemical pathways involved in these changes are also described.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    31 views18 pages

    Presentasi Pisang

    Uploaded by

    Esa Ghanim
    This document discusses changes in color, texture, and taste of bananas postharvest. It notes that bananas are Indonesia's largest fruit crop. Through observations over 108 hours, it was shown that the banana color changes from green to yellow as chlorophyll degrades. Texture becomes softer as cell wall components like pectin and cellulose degrade. Taste becomes sweeter as sugar content increases from ripening. Enzymes and biochemical pathways involved in these changes are also described.

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    © All Rights Reserved
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    of 18

    PERUBAHAN WARNA, TEKSTUR DAN RASA

    BUAH PISANG PASCAPANEN

    oleh :
    WILDAN SHALIHY F152140041
    ESA GHANIM F F152140101
    GYSBERTH PATTIRUHU F152140211

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    KOMODITI PILIHAN

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    KOMODITI PILIHAN

    Buah dengan produksi terbesar ~


    6,2 juta ton (2012)
    Kementerian Pertanian. 2012. LAKIP Ditjen Hortikultura. Jakarta (ID) : Kementan.

    Kandungan nutrisi Nilai (%)


    Air
    Kaya zat gizi dan manfaat 74.91
    Energi (kcal) 89.00
    Sen et al. 2012. Journal of Stored Products and Postharvest Research 3(9): 122-132
    Protein (Nx6.25) 1.09
    Lemak 0.33
    Perubahan
    Abu fisik cepat terjadi 0.82
    Karbohidrat, by difference 22.84
    Total serat 2.60
    Total gula Pemahaman fisiologi 12.23
    Sukrosa 2.39
    pascapanen
    Glukosa (dekstrosa) 4.98
    Fruktosa 4.85
    Pati 5.38
    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    HASIL PENGAMATAN
    PERUBAHAN PASCA PANEN

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN WARNA

    0 jam 12 jam

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN WARNA

    24 jam 36 jam

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN WARNA

    48 jam 60 jam

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN WARNA

    72 jam 84 jam

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN WARNA

    96 jam 108 jam

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    REAKSI PERUBAHAN
    WARNA

    magnesium dechelatase, RCC reductase

    Klorofil Pheophorbyde RCC pFCC NCC

    pheophytinase isomerase
    pheo-a oksigenase

    Pre-klimaterik Klimaterik, 20 oC Klimaterik, 35 oC


    GS
    RCC :=Red
    granal stack catabolite
    chlorophyl TM = tilakoid membrane,
    SL
    pFCC = stromal lamellae PG = plastoglobuli
    : Fluorescent chlorophyl catabolite Sumber:
    Sumber:
    OM
    NCC :=Non-fluorescent
    outer membrane,chlorophyl catabolite Muller & Krautler
    Blackbourn et al. 2010
    1990
    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    REAKSI PERUBAHAN
    WARNA

    RESPIRASI TERPENOID PATHWAY


    Karbohidrat
    Sesquiterpene
    Substrat karotenoid Monoterpene
    Apocarotenoid
    Piruvat
    Carbonyls
    Asetil KoA
    Alcohol

    Carotenoid cleavage dioxygenase (CCD)


    Monoterpene synthase (MTS)
    Terpene synthase (TPS)
    ATP

    Sumber:
    Defilippi et al. 2009
    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN TEKSTUR
    6

    5
    Tingkat kekerasan

    0
    0 12 24 36 48 60 72 84 96 108 120
    Jam ke-

    Sumber:
    Chiquita et al. 2004
    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    REAKSI PERUBAHAN
    TEKSTUR
    Komponen dinding sel
    Pektin (insoluble) Pektin (soluble)
    Selulosa Glukosa
    Protein struktural Kehilangan keteguhan
    Pektin metil esterase
    Selulose Protein
    Selulosa Expansin struktural
    Selulose
    Expansin
    H

    Metil Ester
    Pektin metil esterase

    Pektin insoluble
    H
    Pektin soluble H
    Selulose

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN RASA
    6

    4
    Tingkat kemanisan

    0
    0 12 24 36 48 60 72 84 96 108 120
    -1
    Jam ke-

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    PERUBAHAN RASA

    Tingkat kemasakan buah Kadar gula (%)


    Masih hijau, tua 0,1-2
    Nampak kuning sedikit 2-5
    Kuning melebar 3,5-7
    Kuning lebih luas dari hijaunya 6-12
    Seluruh buah kuning 16,5-19,5
    Nampak bercorak sawo matang 17,5-18,0
    Bercak sawo matang melebar 18,5-19
    Sumber :
    Murtaza et al. (2012)

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    REAKSI PERUBAHAN
    RASA Sumber : Dwijoseputro (1986)

    1
    Uridin trifosfat Glukosa-1-fosfat Uridin difosfoglukosa Piro-fosfat

    2
    Uridin difosfoglukosa Fruktosa-6-fosfat Sukrosa-fosfat

    Fosfatase Sucrose
    3
    Sukrosa Glukosa Fruktosa
    Sukrosa-fosfat

    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    REAKSI PERUBAHAN
    RASA

    RESPIRASI
    Karbohidrat Lemak Protein
    Lipoxygenase (asam amino)

    Piruvat Asetil KoA


    Asetil KoA Asam linoleat Sistein
    Asam linolenat Metionin
    Leusin
    ATP Alkohol dehidrogenase Isoleusin
    Alkohol asetiltransferase
    Hidroperoksida liase asam lemak
    ATP Asam Alkohol
    Alkohol Asam
    Ester Ester
    Sumber: Karbonil Karbonil
    Defilippi et al. 2009
    PROGRAM STUDI TEKNOLOGI PASCA PANEN | SEKOLAH PASCASARJANA | INSTITUT PERTANIAN BOGOR | 2015
    THANK YOU

    TERIMA KASIH

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