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Culture Documents
Oleh
Eko Kuncoro Pramono
NIM: 23815302
(Program Studi Magister Instrumentasi dan Kontrol)
Pada umumnya buah pisang dipanen pada keadaan matang hijau (mature green),
kemudian diberi perlakuan etilen pada proses pemeraman sebelum dikonsumsi.
Warna kulit buah pisang menjadi indikator untuk memprediksi tingkat kematangan
buah. Prediksi umumnya dilakukan dengan cara membandingkan warna kulit buah
pisang dengan standar chart warna yang ada. Namun metode ini memberikan hasil
yang tidak konsisten dan sangat bersifat subyektif tergantung dari keahlian operator
yang melakukannya. Penggunakan alat seperti spektrofotometer atau kolorimeter
dinilai masih mahal dan tidak didesain untuk kepentingan komersial. Sehingga
terdapat kebutuhan akan suatu peralatan yang murah, mudah dan bersifat non
destruktif untuk dapat mengukur tingkat kematangan buah pisang.
By
Eko Kuncoro Pramono
NIM: 23815302
(Master’s Program in Instrumentation and Control)
Banana is usually harvested at green mature stage condition. Color of the peel
becomes indicator to predict the ripeness stage. Prediction is usually done by
comparing its peel color by standard color chart. But this method gives inconsistent
results and very subjective depending on skill of the operator. On the other hand,
the usage of instrument such as spectrophotometer and colorimeter is still
considered expensive and not designed for comercial use. This gives opportunities
to develop a cheap, accurate and non destructive device to estimate the ripeness
stage of banana.
In this study, a device is developed to estimate ripening stage of banana. The
method is based on the changes of the peels color from green to yellow during
ripening. The peels color changes due to the change of chlorophyll content in the
peel. The contents of the chlorophyll decrease to zero during ripening. So in this
study, a device is developed based on the reflectance of visible lights from the peel.
The visible lights include green (500-560 nm), orange (580-610 nm) and red (600-
650 nm). A spectrophotometer that have spectral range 350-700 nm is used as
comparison and a halogen lamp as illumination source to cover the
spectrophotometer range.
The result of reflectance measurements by the developed device was similar to the
result by the spectrophotometer, especially for the results of red and orange lights
which give coeficient correlation of R2 = 0.9632 adn 0.9119 for red and orange
measurement respectively. On the other hand, the green light measurement gave
low coeficient correlation of R2= 0.2609. The reflectance measurements of the red
light gave range of reflectance at 30%-39%, 39%-49%, 49%-59%, 59%-67% and
above 67% for ripening stage 2,3,4,5 and 6 respectively. The reflectance
measurements of the orange light gave ranges of reflectance at 35%-45%, 45%-
50%, 50%-58%, 58%-67% and above 67% for ripeness stage 2,3,4,5 and 6
respectively. However, the green light gave result of reflectance ranges at similar
range for all ripening stage. That can be concluded that the green light can not be
used to measure the ripening stage of banana. In addition, for the ripening stage 7,
the developed device gave a very wide range of reflectance due to the appearance
of the brown spots randomly on the peel which cause error of the ripeness stage
prediction. Therefore, the developed device can not be used to measure ripening
stage 7.
A test using 71 samples of cavendish banana at ripening stage 2 until 6 gave 55
correct predictions (77%), 11 underripe prediction (16%) and 5 overripe
prediction (7%) for the red light measurements and gave 38 correct predictions
(54%), 13 underripe prediction (18%) and 20 overripe prediction (28%) for the red
light measurements.
Keywords: banana ripening, cavendish, spectrophotometer, reflectance, visible
light.