Impact of Peel-splitting Phenomenon on Physicochemical Attributes of Red Barangan Banana (Musa acuminata Colla)

Several fruits exhibit physiological disorders that affect the quality of fruits. Banana is a climactic fruit that is found with a disorder on its peel, namely peel-splitting. Peel-splitting in bananas can happen due to physiological, genetic, or environmental factors during growth, development, and post-harvest storage. Banana peel-splitting often reduces quality and causes losses for producers. This research aims to determine the effect of peel-splitting on the physical and chemical characteristics of red barangan banana. This research used an observational method. The data obtained were analyzed using a t-test to determine differences in the physical and chemical characteristics of red barangan banana peels, which are splitting or unsplit. The results exhibited a significant effect of peel-splitting on red barangan banana fruit on color (L*, a*, b*, and Ho), texture, water content, and lipid content. On the contrary, peel-splitting on red barangan banana had a slight impact on color (chroma), ash, and protein content.