Pemanfaatan jenis-jenis pisang (banana dan plantain) lokal  Jawa Barat berbasis produk sale dan tepung

Putri, T. K.; Veronika, D.; Ismail, Ade; Karuniawan, Agung; Maxiselly, Yudithia; Irwan, Aep Wawan; Sutari, Wawan

doi:10.24198/kultivasi.v14i2.12074

Cited by 18 publications

(19 citation statements)

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“…However, there was no statistical difference (p>0.05) effect of the impact surface or effect of the interaction of the drop height factor and impact surface to TSS content of guava. The carbohydrate content in unripe fruit is in the form of starch, which will turn into sugar during the maturity process [6]. TSS can determine the sugar content of fruit [7] and is related to dissolved components such as sucrose, glucose, and fructose [8].…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Effect of Drop Height and Impact Surface on Quality of Guava var. Piraweh Ampalu

Andasuryani

Ifmalinda

Susanti

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Drop height and impact surface need to be considered during fruit postharvest handling to minimize the loss of quality and quantity. This study investigated the effect of the drop height factors (0 cm, 60 cm, 80 cm, and 100 cm) and the surface impact (cartons, plastic crates, steel plate) on guava quality var Piraweh Ampalu during temporary storage. An experimental method was conducted by treatment of drop height and impact surface with three replications. The results showed that the drop height and impact surface affected the guava’s weight loss and bruised area. In addition, the drop height also affected the TSS content. Meanwhile, the pH value of guava was not influenced by the drop height, the impact surface, or their interaction. Furthermore, absorbed impact energy increased along with the increasing drop height. It also correlated with the bruised area. A soft impact surface such as cartons and a drop height lower than 60 cm was recommended to prevent the quick deterioration of guava quality.

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Section: Total Soluble Solidsmentioning

confidence: 99%

Effect of Drop Height and Impact Surface on Quality of Guava var. Piraweh Ampalu

Andasuryani

Ifmalinda

Susanti

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…That happens because during the ripening process, the fruit undergoes a breakdown of carbohydrates into sugar content. In unripe fruit, there are many carbohydrates stored in the form of starch which during the process of fruit towards maturity, the starch content will turn into sugar (Putri et al, 2015). Amiarsi (2012)…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Non Destructive Determination of Soursop Firmness and Sweetness With Ultrasonic Method

Budiastra

Jannah²

2022

JTEP-L

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Firmness and sweetness are parameters that significantly affect the quality of soursop fruit. This study aims to examine the application of the ultrasonic method to determine the quality (firmness and sweetness) of soursop fruitnondestructively. Measurements were carried out using three different ripeness levels of soursop fruit, namely immature, ripe, and overripe. Samples were measured using an ultrasonic wave measurement system with a frequency of 50 kHz and followed by measurements of the physicochemical properties such as firmness and total soluble solid (TSS) of the fruit. The results showed that the ultrasonic wave velocity of soursop fruit at three levels of maturity ranged from 169.03–278.31 m/s, while the attenuation coefficient ranged from 9.11–19.94 dB/m. The firmness values, total soluble solids, and density were 1.37–61.59 N, 5.73-17.93 °Brix, and 1014.77–1630.13 kg/m3. There were significant correlations between ultrasonic parameters, firmness, and TSS. Classifying the level of firmness and sweetness on soursop fruit using linear regression equations based on ultrasonic wave velocity parameters produces two-equation functions with the accuracy of classifying soursop fruit on the three levels of firmness and sweetness, namely 100% and 95%. Thus the ultrasonic wave velocity parameter could be used in classifying soursop fruit based on the level of firmness and sweetness.

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“…Menurut Putri et al, (2015) pisang yang dikonsumsi mentah maupun yang diolah, baik yang berwarna hijau, setengah matang, atau buah yang matang merupakan salah satu sumber kalori yang paling signifikan untuk diet, selain itu pisang juga merupakan sumber kalium yang paling baik.…”

Section: Cara Pengolahan Panganunclassified

“…daging buah kuning dan orange kaya provitamin A dan karotenoid (Putri et al, 2015). Hasil penelitian, menunjukan bahwa hanya jenis pisang jarum (Musa acuminata) yang sering dikonsumsi dalam bentuk buah meja oleh masyarakat Galela.…”

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Potential Types of Plants as Food Sources In Galela Coastal Community

Kastanja¹,

Patty²,

Dilago

2020

Agrikan: J. Agro. Fish.

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The objectives of this study are 1). Knowing the types of plants that have the potential as a food source 2) Knowing which parts of plants are used as foodstuffs 3) Knowing how to process plant species as a source of food for the people on the coast of Galela, while the benefit of this research is the identification of plant types that have the potential to be a source of food for the community galela area. The method used is a survey method by giving structured questions. Primary data is data from interviews with respondents and direct observation in the field, which includes; observation data on plant species, (2) parts of the plant used (3) how to process the food material. Respondents in this study were housewives in the coastal area of Galela with a total of 65 respondents. The results showed that 1) there were 35 types of plants and 20 families that were used by the community as food sources, both cultivated and found in nature. The parts of plants consumed by the community vary, ranging from leaves, stems, flowers, fruit, tubers, rhizomes, to leaf buds. The leaves, flowers, young stems are mostly consumed as vegetables. 3) The types of bananas and yams consumed as staple food are usually processed by boiling, coconut milk, or frying them.

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Pemanfaatan jenis-jenis pisang (banana dan plantain) lokal Jawa Barat berbasis produk sale dan tepung

Cited by 18 publications

References 0 publications

Effect of Drop Height and Impact Surface on Quality of Guava var. Piraweh Ampalu

Effect of Drop Height and Impact Surface on Quality of Guava var. Piraweh Ampalu

Non Destructive Determination of Soursop Firmness and Sweetness With Ultrasonic Method

Potential Types of Plants as Food Sources In Galela Coastal Community

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