<![CDATA[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.]]>
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