UJI PERBANDINGAN KUALITAS SALE PISANG RAJA (Musa sapientum L.) DAN SALE PISANG KEPOK (Musa balbisiana L. ) DENGAN PERBEDAAN KONSENTRASI DAN LAMA PERENDAMAN DALAM AIR KAPUR Ca(OH)₂ SEBAGAI SUMBER BELAJAR BIOLOGI

Banana represent food materials which popular enough in Indonesia. Banana can consume by all society coat from various age level. From other side its value high him, its cheap price and also supply of banana which do not know season. Banana in a state of fresh can only stay few days, will be able to outwear if processed in the form of other for example : banana sale. This alternative represent the way of cheap and easiest despitefully can maintain the quality of banana sale. This study aims to: 1) know the differences in the concentration of Ca(OH)₂ lime water to vitamin C and the water and organoleptic content 2). To know the differences in various lengths of Ca(OH)₂ water immersion against vitamin C and water and organoleptic content. The type of research used is true-experiment. The method used in this study uses a completely randomized design (CRD) with 20 treatments and 2 replications. The treatment of this study used lime water concentrations of 0.1%, 0.2%, 0.3%, 0.4%, and soaking time 3 hours, 4 hours, 5 hours, 6 hours, 7 hours. The study tested the vitamin C content, water content and organoleptics including taste, color, aroma and texture. Data analysis techniques used in this study are the Normality test, Homogenity test and Descriptive test. The results showed that there was an effect of differences in concentration and duration of Ca(OH)₂ on vitamin C levels, water content and organoleptic bananas. Where the best treatment at a concentration of 0.1% in the sale of Kepok bananas with a soaking time of 3 hours and 0.2% in the sale of banana with along time of 3 hours