Effect of Contact Duration and Type of Active Charcoal on the Characteristics of Avocado Butter During Storage

Effect of Contact Duration and Type of Active Charcoal on the Characteristics of Avocado Butter During Storage

Authors

  • Angel Citra Ornella Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Ni Luh Yulianti Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • I Gusti Ngurah Apriadi Aviantara Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2024.v12.i01.p18

Keywords:

activated charcoal, adsorption, avocado butter, contact duration, ethylene, KMnO4

Abstract

Activated charcoal is a solid containing microporous carbon that can be used as an adsorbent and effectively adsorbs KMnO₄ solutions. The adsorbent’s ability to bind ethylene is influenced by the contact duration, which is a diffusion process between the activated charcoal and KMnO₄ compounds, acting as a strong oxidizing agent to break down the ethylene double bond naturally produced by fruit. This study aims to determine the effect and the best combination of interactions between the types of activated charcoal and the contact duration with potassium permanganate (KMnO₄) on the characteristics of avocado butter during 10 days of storage. The study used a two-factor Randomized Block Design (RBD). The first factor was contact duration, consisting of 10, 20, and 30 minutes, while the second factor was the type of activated charcoal, consisting of coconut shell and bamboo. The results showed that the interaction between treatments had a significant effect on the shelf life and characteristics of avocado butter, including weight loss, texture, total dissolved solids, pH value, and fruit shelf life. The best treatment was obtained using coconut shell activated charcoal with a 20-minute contact duration with KMnO₄ (P2A1), resulting in the lowest weight loss of 1.39%, the highest texture value of 88.22 N, the lowest total dissolved solids of 6.80 °Brix, the highest pH value of 6.97, and the best overall avocado butter characteristics during storage.

References

Anwar, F. N. A., Meicahayanti, I., & Rahayu, E. D. (2022). Pengaruh variasi waktu kontak dan massa adsorben kulit jeruk Siam (Citrus nobilis) terhadap penyisihan kadmium (Cd) dan merkuri (Hg). Journal of Environmental Technology, 6(1), 45–52.

Ardiwinata, A. N. (2005). Pengaruh penambahan karbon aktif tempurung kelapa dan sekam padi di tanah terhadap residu karbofuran (2,3-dihidro-dimetil-7-benzofuranil-N-metil karbamat) di dalam tanah, air, dan tanaman padi. Jurnal Sumberdaya Lahan, 14(1), 49.

Arini, L. D. D. (2017). Faktor-faktor penyebab dan karakteristik makanan kadaluarsa yang berdampak buruk pada kesehatan masyarakat. Jurnal Teknologi dan Industri Pangan, 2(1), 15–24.

Azrita, M. W., Ahmad, U., & Darmawati, E. (2020). Rancangan kemasan dengan indikator warna untuk deteksi tingkat kematangan buah alpukat. Jurnal Keteknikan Pertanian, 7(2), 155–162. https://doi.org/10.19028/jtep.07.2.155-162

Codex Alimentarius Commission. (2015). Codex standard for avocado. Food and Agriculture Organization of The United Nations & World Health Organization, Rome, 1–5.

Desiana, N., Ngatijo, & Lagowa, M. I. (2022). Pengelolaan air limbah tambang dengan metode bioadsorpsi menggunakan karbon aktif tempurung kelapa. Jurnal Teknologi Mineral dan Batubara, 18(2), 97–103. https://doi.org/10.30556/jtmb.Vol18.No2.2022.1175

Desmonda, Y., Novita, D., & Lanya, B. (2016). Pengaruh kalium permanganat dan berbagai massa arang kayu terhadap mutu buah jambu biji ‘Crystal’ (Psidium guajava L.) selama penyimpanan. Jurnal Teknotan, 10(2), 27–33. https://doi.org/10.24198/jt.vol10n2.5

Dewi, M. S., Susatyo, E. B., & Susilaningsih, E. (2015). Pemanfaatan arang aktif kulit pisang Raja untuk menurunkan kadar ion Pb(II). Indonesian Journal of Chemical Science, 4(3), 228–233.

Farantini, D. (2017). Kombinasi zeolit dan kalium permanganat (KMnO4) untuk memperpanjangan masa simpan pisang Barangan (Musa paradisiaca var. Sapientum L.). Thesis, Institut Pertanian Bogor, 1–14.

Hamid, N. N. F. Al. (2022). Model kinetika perubahan kualitas tomat selama penyimpanan dengan penambahan KMnO4 dan arang aktif bambu sebagai ethylene scavenger. Skripsi, Fakultas Pertanian, Universitas Jenderal Soedirman, 5(3), 248–253.

Husna, U. M. (2022). Pengaruh lama pencelupan alpukat Mentega (Persea americana Mill) pada edible coating pati kulit singkong terhadap kualitas selama masa simpan. Skripsi, Fakultas Pertanian, Universitas Lampung, Bandar Lampung. http://digilib.unila.ac.id/id/eprint/66336

Iskandar, A., Yuliasih, I., & Warsiki, E. (2020). Performance improvement of fruit ripeness smart label based on ammonium molibdat color indicators. Indonesian Food Science & Technology Journal, 3(2), 48–57. https://doi.org/10.22437/ifstj.v3i2.10178

Jamilatun, S., & Setyawan, M. (2014). Pembuatan arang aktif dari tempurung kelapa dan aplikasinya untuk penjernihan asap cair. Spektrum Industri, 12(1), 73. https://doi.org/10.12928/si.v12i1.1651

Jumeri, Suhardi, & Tranggono. (1997). Pola produksi etilen, respirasi, dan sifat sensoris beberapa buah pada kondisi udara terkendali. Agritech, 17(3), 4–10. https://doi.org/10.22146/agritech.19333

Kassim, A., & Workneh, T. S. (2020). Influence of postharvest treatments and storage conditions on the quality of Hass avocados. Heliyon, 6(6), e04234. https://doi.org/10.1016/j.heliyon.2020.e04234

Laos, L. E., Masturi, M., & Yulianti, I. (2016). Pengaruh suhu aktivasi terhadap daya serap karbon aktif kulit kemiri. V, SNF2016-MPS-135–SNF2016-MPS-140. https://doi.org/10.21009/0305020226

Malinda, U. F., Mahendra, M. S., & Sukewijaya, I. M. (2020). Pengaruh aplikasi kalium permanganat (KMnO4) terhadap umur simpan buah pisang kepok (Musa paradisiaca formatypical ABB Group). Jurnal Agroekoteknologi Tropika, 9(4), 208–217. https://ojs.unud.ac.id/index.php/JAT208

Mendame, L. L., Silangen, P., & Rampengan, A. (2021). Perbandingan karakterisasi karbon aktif arang tempurung kelapa dan arang tempurung kemiri menggunakan scanning electron microscopic dan Fourier transform infra red. Jurnal Fista: Fisika dan Terapan, 2(2), 105–108.

Mutiarahma, S., Pramono, Y. B., & Nurwantoro. (2019). Evaluasi kadar gula, kadar air, kadar asam, dan pH pada pembuatan tablet effervescent buah nangka. Jurnal Teknologi Pangan, 3(1), 36–41. https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/20519

Napitupulu. (2013). Kajian beberapa bahan penunda kematangan terhadap mutu buah pisang Barangan selama penyimpanan. Jurnal Hortikultura, 23(3), 263–275.

Nasution, H. M., & Siregar, S. H. (2015). Penentuan waktu kontak dan pH optimum penyerapan zat warna Direct Yellow menggunakan abu terbang (fly ash) batubara. Prosiding Semirata, 2(4), 747–756. http://jurnal.untan.ac.id/index.php/semirata2015/article/view/14296

Palungki, R. A., Auliah, N., & Imani, A. C. N. (2022). Preparasi komposit polimer alami berbasis pektin kulit jeruk Bali sebagai edible coating pada tomat. Jurnal Teknik Kimia USU, 11(1), 2022–2030. https://talenta.usu.ac.id/jtk

Pitayati, P. A., Herpandi, H., Lestari, S., & Ulfadillah, S. A. (2021). Perendaman pempek dengan larutan kitosan sebagai edible coating dan pengaruhnya terhadap umur simpan. Jurnal Fishtech, 10(1), 35–52. https://doi.org/10.36706/fishtech.v10i1.14418

Purwanti, E., Rakhmawati, A., & Yuliati, Y. (2017). Pengaruh variasi dosis KMnO4 pada buah tomat (Lycopersico lycopersicum L.) varietas Servo pascapanen terhadap keberadaan yeast. Kingdom (The Journal of Biological Studies), 5(5), 1–8. https://doi.org/10.21831/kingdom.v5i5.5871

Sholihati, Rokhani, A., & Suroso. (2015). Kajian penundaan kematangan pisang Raja (Musa paradisiaca var. Sapientum L.) melalui penggunaan media penyerap etilen kalium permanganat. Jurnal Rona Teknik Pertanian, 8(2), 76–89. http://www.jurnal.unsyiah.ac.id/RTPT

Sihombing, Y. (2015). Kajian simulasi pendugaan umur simpan untuk menentukan kualitas buah manggis (Garcinia mangostana L.). Jurnal Informatika Pertanian, 24(2), 257–267.

Swara, E. P. (2011). Perlakuan pendahuluan buah pisang Cavendish (Musa cavendishii) untuk penyimpanan. Skripsi, Fakultas Teknologi Pertanian IPB, Bogor.

Widjanarko, S. B. (2012). Fisiologi dan teknologi pasca panen – fisiologi dan handling buah, sayur, bunga dan herbal. UB Press, Malang.

Widwiastuti, H., Bisri, C., & Rumhayati, B. (2019). Pengaruh massa adsorben dan waktu kontak terhadap adsorpsi fosfat menggunakan kitin hasil isolasi dari cangkang udang. Seminar Nasional Inovasi dan Aplikasi Teknologi di Industri, 93–98.

Wirawan, T. (2012). Adsorpsi fenol oleh arang aktif dari tempurung biji jarak pagar (Jatropha curcas L.). Mulawarman Scientifie, 11(1), 11–18.

Yuliana. (2021). Pembuatan indikator kesegaran buah alpukat (Persea americana Mill) dengan memanfaatkan ekstrak kulit buah naga (Hylocereus polyrhizus) sebagai elemen smart packaging. Skripsi, Departemen Teknologi Pertanian, Fakultas Pertanian, Universitas Hasanuddin, Makassar.

Zian, U., I., & Harmami. (2016). Pengaruh waktu kontak pada adsorpsi. Jurnal Sains dan Seni Institut Teknologi Sepuluh November, 5(2), 107–110.

Zunifer, A., & Ayu, D. F. (2021). Ukuran partikel dan waktu kontak karbon aktif dari kulit singkong terhadap mutu minyak jelantah. Jurnal Sagu, 19(2), 27. https://doi.org/10.31258/sagu.v19i2.7896

Downloads

Published

2024-04-30

How to Cite

Ornella, A. C., Yulianti, N. L., & Aviantara, I. G. N. A. (2024). Effect of Contact Duration and Type of Active Charcoal on the Characteristics of Avocado Butter During Storage: Effect of Contact Duration and Type of Active Charcoal on the Characteristics of Avocado Butter During Storage. Jurnal BETA (Biosistem Dan Teknik Pertanian), 12(1), 156–165. https://doi.org/10.24843/JBETA.2024.v12.i01.p18

Issue

Vol. 12 No. 1 (2024): April

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>