Kondisi penyimpanan menjadi kata kunci untuk meningkatkan daya simpan umbi kentang GM-05 dengan mutu segar yang terjaga.<br />Kentang segar GM-05 dalam penelitian ini diperoleh dari Kebun Percobaan Balai Penelitian Sayuran, Lembang dan dipanen pada umur<br />90 Hari Setelah Tanam (HST). Umbi kentang dengan bobot masing-masing 30 kg dikemas dalam karung rajut, disimpan pada kondisi<br />(1) ruangan gelap, (2) ruangan dengan pencahayaan 100-500 lux/lilin, dan (3) dihamparkan sebagai kontrol. Penyimpanan dilakukan<br />pada suhu ambient, 20, dan 10oC. Pengamatan dilakukan setiap 2 (dua) minggu sekali selama 3 bulan penyimpanan. Parameter yang<br />diamati meliputi: susut bobot, kadar air, kadar protein, kadar karbohidrat, kadar lemak, kadar amilosa, kadar abu, dan tekstur. Rancangan<br />percobaan menggunakan rancangan acak lengkap tersarang dengan ulangan tiga kali dan signifikansi beda nyata terkecil pada taraf<br />5%. Hasil penelitian menunjukkan bahwa penyimpanan dalam ruang gelap maupun yang dengan pencahayaan 100-500 lux/lilin suhu<br />10 oC memberikan susut bobot dan laju penurunan kadar air terendah dibandingkan perlakuan lainnya. Kadar karbohidrat, kadar abu,<br />dan tekstur tidak terpengaruh dengan semua perlakuan penyimpanan. Penurunan kadar lemak dan amilosa umbi kentang melambat<br />hingga masing-masing sebesar 0,14% dan 4,42% terjadi pada penyimpanan dalam ruang gelap maupun yang dengan pencahayaan pada<br />suhu 10 oC. Kadar protein meningkat hingga pada kisaran 1,51%. Penyimpanan suhu 10oC dengan kondisi gelap ataupun pencahayaan<br />100-500 lux/lilin merupakan metode penyimpanan kentang GM-05 terbaik karena mampu mempertahankan mutu dan kesegarannya.
Garlic seed production is constrained by a long dormancy period, which is 5-6 months. This study aimed to analyses the effect of thermal shock storage methods and soaking in gibberellin acid on the dormancy breaking of garlic seeds. Raw material used in this study was garlic bulbs variety Sangga Sembalun. The experiment was conducted in randomized block design with treatments of storage temperature (low temperature / 12-14°C, high temperature / 38-42°C + low temperature / 12-14°C, high temperature / 38-42°C + room temperature / 28-30°C, and room temperature) and gibberellin acid concentration (0, 125, 250, 375 ppm), with two replications. Total storage duration was 4, 8, and 12 weeks. The results of analysis of variance (ANOVA) showed that storage temperature was significantly different of their germination (p<0.05). Storage of garlic seeds by the thermal shock method can shorten the dormancy period from 5-6 months to 12 weeks. Germination capacity resulting from combination of high temperature (38-42°C) storage for 6 weeks and low temperature (12-14°C) for 6 weeks (a total of 12 weeks) is higher than continuous storage of low temperature and room temperature without requiring the addition gibberellin acid.
Indonesian Ministry of Agriculture has selected several superior citrus cultivars to be widely cultivated, one of which is tangerine cv. Batu-55 (Citrus reticulata). The shortcoming of this cultivar is its green colour when harvested, causing low attraction and selling price. Degreening is a common method practiced by farmers and traders to promote colour development in citrus. However, concerns on the effect of degreening methods on the internal quality of the fruit had arisen. The objective of this research was to study the effect of degreening treatment on the antioxidants of tangerine cv. Batu-55. Completely Randomized Design was applied with ethylene concentration (0, 1, 3, 5 ppm) and the temperature of storage rooms (ambient, air-conditioned) as factors. Ethylene exposure was applied for 24 hours. The parameters observed were vitamin C, flavonoid and phenol contents, total acid, and total soluble solid. The results showed that storage temperature gave more influence on vitamin C, flavonoid contents, total acid, and total soluble solid compared to the concentration of ethylene gas. There were no significant differences in the total soluble solid, total acid, vitamin C, and flavonoids content between samples with and without degreening treatment. This result suggested that degreening treatment would not negatively affect the internal quality of this particular cultivar of tangerine.
Chili (Capsicum annum L.) is perishable horticultural commodity with short shelf life. Environmental factors such as: temperature, diseases, and humidity, influence the quality of chili, hence the shelf life becomes shorter. One of the long life-saving technologies for chili freshness is by using a controlled atmosphere storage (CAS) technique. This study aimed to prolong the shelf life of chili up to two weeks by CAS method. CAS is a method of storing agricultural products where the concentrations of oxygen, carbon dioxide, nitrogen, and temperature, and the humidity of the storage space are carefully arranged. Storage typically uses low temperatures, and high RH. Storage with this controlled atmosphere has been applied to fresh fruits, vegetables, and dried commodities. For chilies with CAS, a showcase refrigerator was flowed with nitrogen gas (N2) to suppress oxygen gas concentration (O2) in storage space to close to 7%. Carbon dioxide (CO2) gas was added to a concentration of 2.5%. The conditions of oxygen and carbon dioxide gas in the showcase were maintained by continuously flowing N2 gas at a rate of 1 ml / min. The temperature and humidity of storage chambers was maintained at a temperature of 10 - 14 0C and RH in the range 90 - 95%. Observation parameters include, freshness (moisture content, texture, and color), and weight loss. CAS technology was able to maintained freshness of chili for up to 5 weeks with water content characteristics of 82 - 84%, ash content of 0.80 to 0.95%, vitamin C 237.4 - 267.16 mg / 100 g, with the texture easily broken and orange color yellowish, and weight loss reached 12.8%.
Potensi kerusakan dan kehilangan hasil cabai sangat tinggi mencapai 20-30% sebelum sampai konsumen. Tujuan penelitian ini mempertahankan kesegaran cabai Kencana melalui pencelupan GA3 dan <em>benomyl</em> pada penyimpanan suhu rendah dan suhu ruang. Cabai Kencana pada tingkat ketuaan 95-98 hari setelah tanam dipanen sore hari di wilayah Kawali, Ciamis, Jawa Barat pada Oktober- November 2013. Cabai yang diperoleh diangkut ke Laboratorium Pengembangan BB-Pascapanen menggunakan mobil berpendingin. Cabai disortasi terhadap warna seragam, bentuk, ukuran, selanjutnya dilakukan pencelupan ke dalam larutan GA3 dan <em>benomyl</em>. Ditiriskan, hingga kering-angin, dikemas dalam plastik berporforasi dan disimpan pada suhu ruang 27-30 oC dan suhu rendah 10 ± 1 oC. Setiap dua hari diamati terhadap kriteria kesegarannya; kadar air, susut bobot, <em>capsaicin</em>, kadar vitamin C, ada-tidaknya <em>mycellium</em>, dan ciri fisik segarnya. Penelitian menggunakan rancangan acak tersarang dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa cabai Kencana yang dilakukan pencelupan dalam GA3 10 ppm dan <em>benomyl</em> 5 ppm pada penyimpanan suhu rendah 10 ± 1 oC hingga hari ke-14 masih segar sebagaimana saat pemanenan. Penyimpanan cabai Kencana menggunakan GA3 10 ppm dengan <em>benomyl</em> 5 ppm dan pengemasan dalam plastik polietilen berlubang 8 merupakan teknologi terbaik untuk mempertahankan kesegarannya. Karakteristik kesegaran cabai Kencana pada hari ke-14; kadar air 80,33%, susut bobot 1,17%, <em>capsaicin</em> 268,8 ppm, kadar vitamin C 81,70 mg/100 g, tangkai buah berwarna hijau, buah cabai masih keras-tidak layu, dan tidak ber<em>mycellium</em>.
<p class="Abstrak">Mangga (<em>Mangifera indica, </em>L.) cv. Gedong merupakan salah satu kultivar unggulan Jawa Barat,dengan daya saing tinggi di pasar domestik dan internasional. Sulitnya mendapatkan kematangan serempak merupakan tantangan yang harus diatasi dengan teknologi pascapanen yang tepat. Penggunaan karbit sebagai pemacu kematangan buah tidak lagi dianjurkan dan perlu diganti dengan bahan lainya seperti etilen. Penelitian ini bertujuan untuk mendapatkan konsentrasi gas etilen dan lama paparan serta kondisi pemeraman terbaik untuk menghasilkan buah mangga Gedong matang sempurna dengan mutu yang baik. Penelitian dilakukan dengan Rancangan Acak Lengkap Faktorial. Perlakuan yang diterapkan adalah konsentrasi gas etilen (0, 30, 60 dan 90 ppm) selama 24 jam pada kondisi <em>ambient </em>dan dalam ruangan berpendingin (AC). Hasil penelitian menunjukkan bahwa, perlakuan terbaik untuk mendapatkan mangga cv. Gedong matang sempurna dengan mutu yang baik yaitu penggunaan etilen 30 ppm. Dengan perlakuan tersebut kematangan buah mangga tercapai 2 hari pada suhu berpendingin dan 4 hari pada kondisi <em>ambient </em>lebih cepat dibandingkan mangga tanpa paparan gas etilen. Suhu ruangan pemeraman lebih berpengaruh terhadap mutu buah mangga Gedong matang yang dihasilkan. Pemeraman dengan gas etilen meningkatkan kadar TPT (89,55%), vitamin C (71,31%), dan total fenol (167,23%) serta menurunkan total asam (92,62%) dan total flavonoid (71,67%) dari buah mangga Gedong matang. Konsentrasi gas etilen tidak berpengaruh terhadap kadar air, TPT, total asam dan vitamin C pada buah mangga Gedong matang hasil pemeraman. Gas etilen tidak menyebabkan penurunan mutu berdasarkan parameter fisikokimia yang diamati.</p><p class="Abstrak"> </p><p class="Abstrak"><strong>Ripening of Mango (<em>Mangifera Indika </em>L.) CV. Gedong Using Ethylene Gas</strong></p><p class="Abstrak">Mango (<em>Mangifera indica,</em> L.) CV. Gedong is one of the leading cultivars in West Java, with high competitiveness in the domestic and international markets. The difficulty of obtaining simultaneous ripe fruits is a challenge that must be overcome with the right postharvest technology. The use of carbide as a ripening booster is no longer recommended and needs to be replaced with ethylene gas which has been practiced internationally. This study aims to obtain the best ethylene gas concentration and exposure time and ripening conditions to produce perfectly ripe Gedong mangoes with good quality. The research was conducted with a completely randomized factorial design. The treatment applied was the concentration of ethylene gas (0, 30, 60 and 90 ppm) for 24 hours in ambient conditions and in an air conditioned room. The results showed that, the concentration of 30 ppm ethylene gas was the best treatment to produce fully ripe mangos with good quality, where maturity was obtained 2 days (air-conditioned room) to 4 (ambient condition) days earlier compared to those without ethylene gas exposure. The temperature of the ripening room has more effect on the quality of the ripe Gedong mango produced. Ripening with ethylene gas increased levels of TPT (89.55%), vitamin C (71.31%), and total phenols (167,23%) and decreased total acid (92.62%) and total flavonoids (71.67%) from ripe Gedong mangoes. Ethylene gas concentration had no effect on water content, TPT total acid and vitamin C in ripened mango Gedong. Ethylene gas did not cause deterioration based on observed physicochemical parameters.</p><p> </p>
<p>Sari buah nanas merupakan sari buah yang digemari oleh masyarakat. Namun umur simpan sari buah nanas cukup singkat. Oleh karena itu dibutuhkan teknologi untuk memperpanjang umur simpan sari buah nanas. Penambahan sari cempedak pada sari buah nanas dapat memperbaiki umur simpan dan mutu sari buah nanas. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari cempedak terhadap umur simpan dan kelayakan sari buah nanas. Bahan yang digunakan dalam penelitian ini yaitu buah nanas dan cempedak. Sari buah nanas dan nanas-cempedak disimpan pada suhu 15, 30 dan 450C selama 2 bulan. Pengamatan yang dilakukan terdiri atas vitamin C, total asam, total padatan terlarut, komponen flavor, rasa, aroma, warna dan kelayakan. Pendugaan umur simpan sari buah menggunakan metode Accelarated Shelf Life Test (ASLT). Hasil penelitian menunjukkan bahwa kandungan vitamin C, asam sorbat dan asetaldehida sari buah nanas cempedak lebih tinggi dibandingkan sari buah nanas. Umur simpan sari buah nanas-cempedak 41 hari lebih lama dibandingkan sari buah nanas. Sari buah nanas dan nanas-cempedak masih layak untuk dikonsumsi hingga 2 bulan.</p><p>Kata kunci :Sari buah nanas, sari buah nanas-cempedak, umur simpan, nutrisi</p><p>English Version Abstract</p><p>Pineapple juice is a fruit juice that is favored by the people. The shelf life of pineapple juice is quite short. Therefore, it needs the technology to extend the shelf life of pineapple juice. The addition of cempedak juice at pineapple juice has expected to extend the shelf life and improve quality of pineapple juice. This research aimed to study the effect of the addition cempedak juice for shelf life of pineapple juice. The materials used in this research was the fruit of pineapple and Cempedak. Pineapple juice and pineapple- Cempedak were stored at the temperature of 15, 30 and 45 0C for 2 months. Observations were carried out on of vitamin C, total acid, total soluble solids, flavor compounds, taste, flavor, color and edibility. The estimation of shelf life for the juice used a method Accelarated Shelf Life Test (ASLT). The results showed that the content of vitamin C, sorbic acid and acetaldehyde pineapple-cempedak juice higher than pineapple juice. Shelf life of pineapple-cempedak juice was 41 days longer than pineapple juice. Pineapple juice and pineapple-cempedak juice was still fovorable for the consumption until 2 months.</p><p>Keywords :pineapple juice, pineapple-cempedak mixed juice, shelf life, nutrition</p>
Banana cv mas (Musa acuminata, L.) is one type of banana which is the superior fruit of Indonesia. Banana has the highest production among fruits in Indonesia. Besides having a delicious taste of banana cv mas kirana has a very interesting appearance, but the simultaneous ripened fruit in large numbers becomes an obstacle in its trade. Ethylene treatment is the primary choice to overcome the trade obstacles. The treatments given for banana fruit were: (i) The concentration of ethylene are 0, 100, 150 and 200 ppm with 24 hours of exposure duration; (ii) Temperature of ripening room (ripening chamber): ambient (25-30°C) and (15-20°C) with RH in the range 80 - 95% and CO2 observations / measurements performed periodically to keep the concentration not more than 1% in ripening room / chamber. Banana cv mas kirana look ripe simultaneously on ethylene treatment occurring on the fifth day in the room with ambient condition, while the skin color of banana control is still green. While the banana cv mas kirana simultaneously ripens after the seventh day. The concentration of ethylene at 100 ppm is effective and efficient for ripening the banana cv mas kirana
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