The study aimed to determine the effect of storage temperature and ozone<br />red chillies freshness Kencana. The study was conducted from October-De<br />Lembang. The study was conducted using a randomized block design with a s<br />main plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-<br />without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 p<br />color, freshness, and appearance of red chili with treatment storage tempera<br />treatment in terms of color, freshness and appearance and panelists preferred.<br /><br />
<p>Pestisida merupakan suatu substansi bahan kimia dan material lain (mikrob, virus, dan lain-lain) yang tujuan penggunaannya untuk mengontrol atau mengendalikan hama/penyakit yang menyerang tanaman, bagian tanaman, dan produk pertanian, membasmi rumput/gulma, mengatur dan menstimulasi pertumbuhan tanaman/bagian tanaman, namun bukan penyubur. Hampir semua sampel yang diuji positif mengandung residu pestisida walaupun kadarnya di bawah ambang batas yang diizinkan. Penelitian bertujuan (1) mengetahui pengaruh ozonisasi terhadap karakteristik kesegaran cabai merah dan reduksi residu pestisida selama penyimpanan pada suhu kamar dan (2) mengetahui pengaruh suhu dan jenis pengemas terhadap kualitas cabai merah vatietas Tit Segitiga selama penyimpanan. Penelitian dilakukan dari bulan Januari sampai dengan Desember 2013 di Balai Penelitian Tanaman Sayuran, Lembang. Penelitian pendahuluan dilakukan terhadap konsentrasi gas ozon yang terdiri atas (1) 0,0 ppm (kontrol tanpa perendaman), (2) 0,0 ppm (perendaman dalam air tanpa ozon), (3) 0,2 ppm, (4) 0,4 ppm, (5) 0,6 ppm, (6) 0,8 ppm, dan (7) 1 ppm. Penelitian utama dilakukan menggunakan rancangan acak kelompok pola petak terpisah dengan dua ulangan. Sebagai petak utama, yaitu suhu terdiri atas (1) 5°C, (2) 10°C, (3) 15°C, dan (4) suhu kamar. Sebagai anak petak, yaitu pengemas terdiri atas (1) polipropilen (PP 0,03 mm), (2) polietilen (PE 0,03 mm), (3) wrapping plastic, dan (4) kontrol (tanpa pengemas). Hasil pendahuluan menunjukkan bahwa kesegaran dan penampakan cabai merah dengan perlakuan larutan ozon 0,4 ppm merupakan perlakuan terbaik dan disukai panelis. Dengan perlakuan larutan ozon 0,4 ppm, cabai merah mempunyai residu pestisida profenofos 1,1504 ppm (terjadi penurunan 35,9073%), klorfirifos 0,1519 ppm (terjadi penurunan 23,2441%), TPC (jumlah total mikrob) 31,25 x 105 cfu/ml, susut bobot 15,50%, kadar air 85,53%, warna (nilai L*) 30,52. Hasil penelitian utama menunjukkan bahwa perlakuan yang terbaik selama penyimpanan minggu keempat, yaitu suhu penyimpanan 5ºC dengan macam kemasan polietilen (PE) dan wrapping plastic.</p><p>Pesticide is a chemical substance and other materials (microbes, viruses, etc.) which are intended to control pests or diseases that attack plants, plant parts and agricultural products, eradicate the grass/weeds, regulate and stimulate plant growth or parts of the plant, but not the fertilizer. Almost all of the samples that tested positive for pesticide residues even though the levels were below the allowed threshold. Research aims were (1) to determine the effect of ozonation on the characteristics of red chili freshness and reduction of pesticide residues during storage at room temperature and (2) to determine the effect of temperature and packaging on the quality of red chili during storage. The study was conducted from January–December 2013 at The Research Institute of Vegetable. Preliminary research conducted on the concentration of ozone which consists of (1) 0.0 ppm (control without soaking), (2) 0.0 ppm (immersion in water without ozone), (3) 0.2 ppm, (4) 0.4 ppm , (5) 0.6 ppm, (6) 0.8 ppm, and (7) 1 ppm. Primary research conducted using randomized block split plot with repeated patterns as much as two times. Temperature as the main plot which consists of (1) 5° C, (2) 10° C, (3) 15° C, and (4) room temperature. The subplot is packaging which consists of (1) polypropylene (PP 0.03 mm, (2) polyethyelene (PE 0.03 mm), (3) wrapping plastic, and (4) control (without packaging). Preliminary results show that the freshness and appearance of red chili with 0.4 ppm ozone treatment was the best treatment and preferred by panelists. Treatment with a solution of 0.4 ppm ozone, the red chili have pesticide residue of profenofos 1.1504 ppm (decrease as much as 35,9073%), 0.1519 ppm klorfirifos (decrease as much as 23,2441%), TPC (total number of microbes) 31.25 x 105 cfu/ml, 15.50% weight loss, levels of 85.53% water content, color (L* value) 30.52. The main research results showed that the best treatment for 4 weeks of storage is the storage temperature of 5 º C with wide packaging polyethylene (PE) and wrapping plastic.</p>
Cabai merah merupakan komoditas unggulan yang banyak diusahakan petani karena memiliki nilai ekonomis tinggi. Namun demikian, dalam pengusahaannya masih ditemui berbagai kendala, baik kendala teknis maupun ekonomis. Penelitian bertujuan mengkaji keragaan pertumbuhan, kualitas buah, dan kelayakan finansial dua varietas cabai merah (Hot Chili dan Tanjung-2). Penelitian dilaksanakan di lokasi pengembangan pengelolaan tanaman terpadu (PTT) cabai merah, yaitu di Desa Kawali Mukti, Kecamatan Kawali, Kabupaten Ciamis, Jawa Barat dari bulan Maret-September 2007. Penelitian dilaksanakan tanpa menggunakan rancangan dan ulangan, dengan luasan 2.500 m2 per perlakuan. Perlakuan yang diuji yaitu penggunaan varietas cabai merah (Hot Chili dan Tanjung-2). Hasil penelitian menunjukkan bahwa Hot Chili menunjukkan pertumbuhan tinggi tanaman dan lebar kanopi, serta produktivitas yang lebih tinggi dibandingkan dengan Tanjung-2. Tingkat kematangan buah Tanjung-2 lebih serempak, waktu panen lebih singkat (10 kali), serta buahnya berwarna merah lebih menarik bila dibuat pasta. Tanjung-2 relatif toleran terhadap serangan trips (Thrips parvispinus), kutudaun (Myzus persicae), dan kutukebul (Bemisia tabaci), namun lebih rentan terhadap penyakit busuk batang (Phytophthora capsici) dan layu bakteri (Ralstonia solanacearum). Dari segi kualitas, dengan ukuran panjang dan diameter buah yang hampir sama, bobot buah Tanjung-2 lebih ringan (8,75 g) dibandingkan dengan Hot Chili (14,02 g), tekstur buah yang lebih lembek (agak lentur) dapat menekan kerusakan selama transportasi, serta lebih mudah untuk digerus. Kadar air buah Tanjung-2 lebih rendah, sehingga menjadi lebih kental bila dibuat pasta. Secara teknis, produksi Tanjung-2 lebih rendah dibanding Hot Chili. Penggunaan Hot Chili lebih menguntungkan dengan memberikan tingkat pengembalian marjinal sebesar 165,76% dibandingkan dengan Tanjung-2. Produktivitas bukan satu-satunya faktor pendorong adopsi teknologi. Dua faktor lain yang menjadi pertimbangan petani di Kawali-Ciamis dalam mengadopsi teknologi cabai yaitu ketersediaan modal kerja dan umur panen tanaman.<br /><br /><br />Hot pepper is a priority vegetable crop that is widely grown by farmers because of its high economic value. However, they are some challenging technical and economical constraints that are still being problem for hot pepper growers. The objective of this study was to assess growth performance, fruit quality and financial feasibility of two hot pepper varieties i.e. Hot Chili and Tanjung-2. The study was conducted in the development area of hot pepper integrated crop management (ICM), Kawali Mukti Village, Kawali Sub-district, Ciamis District of West Java Province, from March to September 2007. This study was an on-farm research without using an experimental design or replication. Each variety was grown on the farm size of 2,500 m2. Results show that Hot Chili has higher plant height, wider canopy and higher yield than Tanjung-2 . However, Tanjung-2 showed more simultaneous fruit maturity, less number of harvests (10 times), and had more attractive fruit color, especially for chili paste. This variety was also relatively tolerant to thrips (Thrips parvispinus), aphid (Myzus persicae), and white flies (Bemisia tabaci), but more susceptible to stem rot (Phytophthora capsici) and bacterial wilt (Ralstonia solanacearum). In terms of fruit quality, with similar fruit length and diameter, Tanjung-2, had a lighter weight (8.75 g) than Hot Chili (14.02 g) and also softer texture that may reduce fruit damage during transportation and be easier to process. Water content of Tanjung-2 was lower, hence it was thickened more easily if used for paste. Agronomically, the yield of Tanjung-2 was lower than Hot Chili. The use of Hot Chili, however, was more profitable than Tanjung-2, because it exhibited higher marginal rate of return (165.76 %). Yield was not the only factor affecting farmers in technology adoption. Two other factors that had important roles in influencing farmers in Kawali-Ciamis in adopting hot pepper technologies were working capital availability, and plant age (time needed from planting to harvesting).<br /><br />
<p>Pengembangan bawang merah (Allium ascalonicum) di Kalimantan Tengah terutama di lahan gambut merupakan upaya untuk mencukupi kebutuhan konsumsi sekaligus menekan inflasi. Pengalaman usahatani bawang merah di lahan gambut Kalimantan Tengah menunjukkan produksi yang lebih rendah dibandingkan di lahan pasir kuarsa. Penelitian dilakukan pada bulan November 2013 hingga Januari 2014, di lahan gambut Kelurahan Kereng Bangkirai, Kecamatan Sabangau, Kota Palangka Raya, Provinsi Kalimantan Tengah. Tujuan penelitian ini adalah memperoleh varietas unggul bawang merah di lahan gambut yang ditanam pada musim hujan. Rancangan penelitian dilakukan secara rancangan acak kelompok dengan tujuh perlakuan varietas bawang merah yaitu: Bima Brebes, Sembrani, Maja Cipanas, Trisula, Katumi, Mentes, dan Manjung. Hasil penelitian menunjukkan bahwa daya adaptasi Sembrani terbaik dan berbeda nyata dengan varietas bawang merah lainnya. Indikator adaptasi terutama persentase tanaman mati varietas Sembrani paling rendah yaitu 6,47% dengan produksi basah tertinggi 18,7 t/ha atau produksi kering mencapai 9,13 t/ha. Bawang merah varietas Sembrani memiliki adaptasi tertinggi di lahan gambut Kalimantan Tengah pada musim hujan, sehingga berpeluang besar untuk dikembangkan di lahan gambut dan bercurah hujan tinggi lainnya di Indonesia.</p>
Indigenous vegetables are part of Indonesia's biodiversity. Indonesia is among the three mega biodiversity after Brazil and Madagascar. Until now, the attention to indigenous vegetables is still lacking. The challenge is how to raise the potential of indigenous vegetables to compete with main vegetables and how to develop them. Related to the increasing need for food, efforts are needed to increase the development of indigenous vegetables, especially winged bean. For its development, post-harvest handling is required, one of which is drying. The problem faced was how the effect of temperature and drying time on the chemical, physical and organoleptic characterustucs of dry winged bean. Factorial randomized block design was used in the study. Research objected was to know effect of temperature and drying time on quality of chemical (vitamin C, ash, moisture content, protein, carbohydrate, fat, crude fiber), physical (rendemen) and organoleptic (color, taste, aroma, crispiness, appearance) of dried winged beans. The first factor was the drying temperature consisting of : 50°C and 60°C. Second factor was drying time, namely : 20 hours, 24 hours and 28 hours. The results showed that the interaction between temperature and drying time affected on vitamin C and yield. The best characteristic of dry winged bean was 60°C for 20 hours. As a suggestion: it was necessary to look for packaging that can maintain quality and shelf life.
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