Effect of infrared radiation on chemical and physical properties on Duku’s peel

Rahmawati, Laila; Saputra, Daniel; Sahim, Kaprawi; Priyanto, Gatot

doi:10.5219/985

Cited by 8 publications

(6 citation statements)

References 44 publications

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“…This enclosure would create or mimics the environment of a passive modified atmosphere to the flesh of duku which would slow down the gas transmission to and out of the inside part of the duku as expected on the hypotheses. This condition confirms the result showed on the previous study (Rahmawati et al, 2018;and Rahmawati et al, 2019) which show that the treatment of infrared at IRE 6 cm gave an optimum result for infrared treatment of duku. Another measurement was performed to confirm this finding by means of inspection of duku's skin with Scanning Electron Microscopy (SEM).…”

Section: Mass Loss On Duku's Skin and Fruit Firmnesssupporting

confidence: 92%

“…After exposing duku to the IRE, the fruit was stored in a showcase at 11 -15 °C for 25 days. The physical and chemical properties of duku's were then measured periodically as described on previous study (Rahmawati et al, 2018). The result of previous study on the effect of IRE distance, temperature, and time of exposure on the physical and chemical properties changes were then optimized to by means of using Response Surface Methodology (Rahmawati et al, 2019).…”

Section: Materials and Methodology Samples Of Dukumentioning

confidence: 99%

“…Skin drying would turn the skin of the whole intact duku to dry and in turn made it into the "shell likeness". This "shell likeness" of the duku skin would mimic the condition of the inner flesh of duku fruit into a state of passive modified atmosphere (Rahmawati et al, 2018;Rahmawati et al, 2019 which was shown to increase the shelf life of duku (Saputra and Pratama, 2013; Saputra and Pratama, 2018). During the process of forming "shell likeness" on duku's skin, the heat and mass transfer simultaneously were involved in this drying process.…”

Section: Introductionmentioning

confidence: 99%

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The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique

Rahmawati

Saputra

Sahim

et al. 2020

Potr. S. J. F. Sci.

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The Infrared method has the potential to extend the shelf life of duku fruit by drying the duku’s skin into "shell likeness". Duku’s skin drying using infrared method could change the shape and characteristics of duku’s skin which would significantly affect the length of fruit shelf life. The texture of duku’s skin for the treatment of infrared emitter distance of 6 cm, temperature of 400 °C and exposure time of 80 seconds was increasing with the storage time which made the fruit inside the skin to experience a passive modified atmosphere and increase the shelf life of duku. The 3D visual depiction of the optimization result on drying process using infrared had the largest porosity and cavity value in the treatment of infrared emitter distance of 10 cm, temperature of 300 °C, and exposure time of 80 seconds. At the magnification of 2500 times, with a resolution of 10 mm, it was found that the porosity and thickness of the duku’s void were greater than duku fruit without treatment. The result of the porosity also found that drying process with the infrared emitter distance of 6 cm at temperature of 400 °C, and exposure time of 80 seconds has more stable porosity (without collapsing) which confirmed the result found on the texture of the skin. The results of scanning electron microscopy analysis and 3D visual analysis confirmed the results of optimization that had previously performed in the drying process of duku fruit using infrared method.

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Section: Mass Loss On Duku's Skin and Fruit Firmnesssupporting

confidence: 92%

Section: Materials and Methodology Samples Of Dukumentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique

Rahmawati

Saputra

Sahim

et al. 2020

Potr. S. J. F. Sci.

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“…Duku fruit can be accepted by many people because it has a thinner skin, thicker aril, small seeds, sweeter and fresher taste. Several studies have stated that duku fruit has a unique taste and distinctive aroma [8]. Based on the paired assessment of the experts presented in Table 3.…”

Section: Resultsmentioning

confidence: 99%

“…Based on the analysis related to internal and external factor with the strengths, weakness, opportunities, and threats the strategic analysis that could be used for the solutions of duku's post-harvest was found. The result of strategic based on SWOT matrix provides means to develop strategies based on logical combinations of SWOT factors related to internal strengths (or weaknesses) with factors related to external opportunities (or threats) [8]. SWOT matrix identifies four conceptually distinct strategic groups to create the alternative strategies.…”

Section: Resultsmentioning

confidence: 99%

Application of Combined A’WOT (AHP and SWOT): A Strategy for Post-Harvest of Duku

Saputra¹,

Indriyani²,

Adriani³

et al. 2022

Proceedings of the 7th Sriwijaya Economics, Accounting, and Business Conference (SEABC 2021)

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Duku is one of the fresh fruits that requires special attention. Duku (Lansium domesticum var. duku) is a well-known fruit with a pleasant aroma and flavour which has high economic value. The high demand of duku should be balanced with duku quality. The limitation of postharvest management and postharvest handling of duku would determine the marketing area. This study aims to determine the strategic management of postharvest duku. A quantitative AHP-based SWOT analysis has been proposed in this study to systematically evaluate priorities among SWOT components. The proposed technique is derived by pairwise comparisons of recognized SWOT elements and it was carried out using the Focus Group Discussion (FGD) method. The results of the comparison matrix show that the highest scores for strengths, weaknesses, opportunities, and threats are the nutritional value (64%), relatively short shelf life factor (62%), duku brand image in the community is very good (54%), and price fluctuation factor (68%). Therefore, the strategy that can be taken is to take advantage of a good duku brand image in the community due to the high nutritional value of duku fruit, so it requires a good strategy to deal with price fluctuations by maximizing post-harvest technology such as improving harvest storage technology, planting strategies, distribution strategies, and capital lending to reduce the effects of a relatively short shelf life.

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A 3D illustrative of scanning electron microscopy on dried duku microstructural evaluation

et al. 2021

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The previous research showed that the duku’s peel which dried using infrared radiation could extend the shelf life up to 25 days. The aims of this study to illustrate using 3D visual analysis on microstructural of dried duku’s peel that had dried using infrared radiation. Scanning Electron Microscopy (SEM) technique with magnifications of x100, x500, and x2500, resolution of 10 μm, 50 μm, and 100 μm in dried duku’s peel using infrared radiation at a distance of infrared emitter (IRE) 6 cm and 10 cm with an exposure temperature of 300°C for 60 s. The 3D visual illustration using Mountain Maps Program shows the porosity value on 6 cm distance of IRE, with 300°C of IRE temperature and 60 s of exposure time has 90,91%, while the 10 cm distances of IRE, 300°C of IRE temperature and 60 s of exposure time has 146,95%. It could conclude that from 3D illustrative of SEM by reconstructing a single image into pseudo-color view and a profile curve produced at drying distance of 6 cm, 300°C, and 60 s has lower porosity value, and more stable contour when compared to drying with a distance of 10 cm, 300°C, 6 s, and control treatment. This condition could confirm the previous research. The duku’s peel microtexture condition which was exposed by IRE could create a dry condition as shell-likeness that could maintain the fruit quality and prolong the shelf life.

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Effect of infrared radiation on chemical and physical properties on Duku’s peel

Cited by 8 publications

References 44 publications

The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique

The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique

Application of Combined A’WOT (AHP and SWOT): A Strategy for Post-Harvest of Duku

A 3D illustrative of scanning electron microscopy on dried duku microstructural evaluation

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