The Relationship between Physical Ripeness Level (Skin Color) and Reducing Sugar Content of Muli Banana (Musa acuminata Colla) Using the Benedict Test and Total Soluble Solids (Brix) Analysis

Yaseer Alfalah Ahmad; Keysha Salsabila Samsul; Aurora Ainunnisa Hadi; Raisya Fahira Mayla; Diah Kusumawaty; Restu Utari Dewina

doi:10.32734/jcnar.v8i1.26889

Authors

Yaseer Alfalah Ahmad Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia
Keysha Salsabila Samsul Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia
Aurora Ainunnisa Hadi Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia
Raisya Fahira Mayla Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia
Diah Kusumawaty Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia
Restu Utari Dewina Biology Study Program, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia

DOI:

https://doi.org/10.32734/jcnar.v8i1.26889

Keywords:

Benedict Test, Fleiss' Kappa, Musa acuminata, Reducing Sugar, Ripeness Stage, Skin Color, Total Soluble Solids (Brix), Von Loesecke Scale

Abstract

Muli banana (Musa acuminata Colla) undergoes marked carbohydrate changes during ripening, visually indicated by skin-color shifts from green to yellow with brown spots. This study used a Completely Randomized Design with ripeness stage as the treatment factor. Replicate number was determined a priori via the resource-equation approach (error df = 10), yielding five ripeness stages based on the standardized Von Loesecke color scale (Stages 1, 2, 3, 4, and 7), each with three replicates (n = 15). A trained four-member panel classified ripeness under standardized conditions; inter-rater reliability (Fleiss' Kappa) was almost perfect (κ = 0.91), confirming an objective, reproducible protocol. Reducing-sugar content was screened using the Benedict test against a glucose visual reference scale, while Total Soluble Solids (Brix) were measured by refractometer as independent quantitative validation. One-way ANOVA showed a highly significant effect of ripeness stage on Brix (F(4,10) = 5,647.50; p < 0.001), with Tukey's HSD confirming significant differences among all stages (4.13–20.53°Brix). The Benedict color pattern matched this trend at early-to-mid ripeness but saturated visually at advanced stages, revealing a gap between visual color and actual glucose-equivalent content, information relevant for individuals who need to limit glucose intake.

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