# The effect of ripening methods and duration on the ripeness level of kepok banana
> Haerani H.

URL kanonis: https://discover.unhas.ac.id/publications/the-effect-of-ripening-methods-and-duration-on-the-ripeness-level-of-kepok-banan
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2023
DOI: https://doi.org/10.1088/1755-1315/1230/1/012180
ISSN: 17551307
Citations: 1

## Authors
- Haerani H.

## Abstract
Abstract Ripening is one of the methods used in speeding up the ripeness of kepok bananas and in ensuring the uniformity ripeness. Ripening bananas can be done by using plant leaves, including gamal leaves, lamtoro leaves and banana leaves. The objective of this study was to obtain the best ripening method of leaves and ripening duration for kepok bananas, which do not reduce the quality of bananas. The research method used was a laboratory experiment with data analysis. In this study, four treatments were used in ripening the bananas, i.e. (1) without using any leaves (control), (2) using banana leaves, (3) using gamal leaves and (4) using lamtoro leaves. Each treatment has 3 replications. The amount leaves used in this study was 20% of the weight of bananas. Parameters observed in the ripening process were (1) weight loss, (2) color, (3) hardness (texture), and (4) total dissolved solids. The best value produced for leaves ripening methods was gamal leaves for 5% weight loss parameter, banana leaves for texture parameter and color parameter with value of L * 41.80, a* -0.81, b*15.74, and lamtoro leaves for TPT value of 26.27 Brix.

## Keywords
- Ripeness
- Ripening
- Banana peel
- Horticulture
- Mathematics
- Food science
- Chemistry
- Biology

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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