PEMANFAATAN KEMASAN AKTIF SEBAGAI BAHAN PENUNDA KEMATANGAN BUAH PISANG MAS KIRANA (Musa Paradisiaca L.)

One of the superior varieties of bananas is the Mas Kirana variety (Musa acuminata L.) originating from Lumajang, East Java. The attractive shape of the fruit and the sweet taste of Mas Kirana bananas provide a special attraction for consumers so that the Mas Kirana banana variety has been exported to foreign countries. In an effort to extend the shelf life of Mas Kirana bananas, several ingredients for delaying ripening are used, namely potassium permanganate (KMnO4), calcium hydroxide Ca(OH)2, and ascorbic acid. The purpose of this study was to examine the type of treatment that can delay maturity to extend shelf life and to obtain a suitable combination of absorbent materials for storage of Mas Kirana bananas. This research was conducted from February 26, 2021 to March 20, 2021 at the Postharvest Laboratory of the University of Muhammadiyah Yogyakarta. The storage of Mas Kirana bananas is carried out in the form of 1 fruit and packaged using polypropylene plastic by including ethylene absorber (KMnO4), Ca(OH)2, and ascorbic acid. Treatment by including KMnO4 , Ca(OH)2 , and ascorbic acid maturity delaying ingredients showed that the quality of Mas Kirana bananas was still marketable at 10 days storage at room temperature (27°C-28°C). The implication of the results of this study is that the method of using ripening delay materials is expected to be used by farmers and traders to extend the shelf life of Mas Kirana bananas in the form of bunches and combs so that the arrangement and reach of marketing distribution can be expanded. However, in this study it was less effective because the shelf life was not as expected, namely for 25 days, this was caused by several factors at the time of the study