Seed invigoration using ultrafine bubble water to increase the vigor of true shallot seed (Allium ascalonicum L.)

True shallot seeds are preferable to tubers as planting materials because of their advantages in storage longevity, lower management cost, and lower seed-borne disease risk. However, environmentally limited production and seed deterioration in uncontrolled storage have limited its application. Pre-sowing hydration invigoration accelerates and synchronizes the germination of deteriorated seeds. Ultra-fine bubble water (UFBW) contains reactive oxygen species, which can advance the pre-germinative metabolism of the seed. This study examined true shallot seed invigoration using UFBW. The experiment was conducted in a two-factor of randomized complete block design. The first factor was initial seed vigor based on the vigor index with six levels, i.e., 24, 15, 13, 12, 10, and 9%. The second factor was the invigoration treatment of UFBW (8 and 23 ppm dissolved oxygen concentrations) with two durations (24 and 48 h), 50 ppm GA3, and 3% KNO3 (24 h). UFBW with 23 ppm invigoration for 48 h improved seed vigor based on all vigor parameters. The GA3 50 ppm treatment is the most effective in increasing seed vigor. Keywords: dissolved oxygen; pre-sowing hydration; reactive oxygen species; seed viability; seed vigorTrue shallot seeds are preferable to tubers as planting materials because of their advantages in storage longevity, lower management cost, and lower seed-borne disease risk. However, environmentally limited production and seed deterioration in uncontrolled storage have limited its application. Pre-sowing hydration invigoration accelerates and synchronizes the germination of deteriorated seeds. Ultra-fine bubble water (UFBW) contains reactive oxygen species, which can advance the pre-germinative metabolism of the seed. This study examined true shallot seed invigoration using UFBW. The experiment was conducted in a two-factor of randomized complete block design. The first factor was initial seed vigor based on the vigor index with six levels, i.e., 24, 15, 13, 12, 10, and 9%. The second factor was the invigoration treatment of UFBW (8 and 23 ppm dissolved oxygen concentrations) with two durations (24 and 48 h), 50 ppm GA3, and 3% KNO3 (24 h). UFBW with 23 ppm invigoration for 48 h improved seed vigor based on all vigor parameters. The GA3 50 ppm treatment is the most effective in increasing seed vigor. Keywords: dissolved oxygen; pre-sowing hydration; reactive oxygen species; seed viability; seed vigo

Penyimpanan Dingin Bawang Merah (Allium ascalonicum L.) Varietas Bima Brebes, Tajuk, dan Bali Karet

Bawang merah sebagai komoditas hortikultura memiliki permintaan yang cukup tinggi diketahui sebagai bahan segar yang cepat mengalami penurunan mutu secara fisik maupun kimia. Teknik penyimpanan suhu rendah merupakan salah satu metode penanganan pascapanen bawang merah untuk mempertahankan mutunya hingga ketangan konsumen. Penelitian ini bertujuan untuk menganalisa pengaruh suhu penyimpanan terhadap perubahan mutu bawang merah serta mengetahui respon beberapa varietas bawang merah terhadap penyimpanan pada suhu rendah. Bawang merah yang digunakan dalam penelitian ini adalah varietas Bima Brebes, Tajuk dan Bali Karet. Sampel bawang merah dikemas ke dalam plastik net masing-masing sebanyak 2 kg dan disimpan di suhu 0 dan 5oC RH 65-70% dan suhu ruang 25-32 oC dengan RH 50-88% selama 3 bulan. Hasil pengukuran menunjukkan suhu penyimpanan 0oC dapat mempertahankan kualitas bawang merah hingga akhir penyimpanan tanpa ditemukan kerusakan umbi untuk semua varietas. Kerusakan tertinggi yaitu 35.81%,ditemukan untuk varietas Bima Brebes yang disimpan pada suhu 5oC

Effect of Heat Shock Treatment and Aloe Vera Coating to Chilling Injury Symptom in Tomato (Lycopersicon asculantum Mill.)

Abstract This research was undertaken to determine the effect of length in heat shock and edible coating as pre-storage treatment to Chilling Injury (CI) symptom reflected by ion leakage induced and quality properties in tomato (Lycopersicon asculantum Mill.). Heat Shock Treatment (HST) was conducted at three different levels of length, which were, 20; 40 and 60 min.  Edible coating was conducted using aloe vera gel. The result showed that HST and Aloe Vera Coating (AVC) were more effective to reduce CI symptom at lower chilling storage. Prolong exposure to heated water may delay climacteric peak. The length of heat shock, AVC treatment and low temperature storage significantly affected the tomato quality parameter but not significantly different for each treatment except weight loss. HST for 20 min at ambient temperature was significantly different to other treatment. Keywords: heat shock treatment, aloe vera coating, ion leakage, chilling injury, tomato Abstrak Penelitian ini dilakukan untuk mengetahui pengaruh lama perlakuan panas (heat shock ) dan pelapisan bahan edibelsebagai perlakuan awal sebelum penyimpanan, terhadap gejala chilling injury (CI) yang diekspresikan sebagai terjadinya kebocoran ion (ion leakage) dan perubahan mutu pada tomat (Lycopersicon asculantum Mill.). Heat Shock Treatment (HST) dilakukan dengan pada 3 (tiga) tingkat lama perlakuan yang berbeda, yakni 20, 40 dan 60 menit. Pelapisan bahan edibel dilakukan dengan menggunakan gel lidah buaya. Hasil penelitian menunjukkan bahwa HST dan pelapisan lidah buaya (Aloe Vera Coating/AVC) lebih efektif dalam menurunkan gejala CI pada penyimpanan dengan suhu lebih rendah. Pencelupan pada air panas yang lebih lama dapat menunda pencapaian puncak klimakterik. Lamanya perlkuan panas, perlakuan AVC dan penyimpanan dengan suhu rendah secara signifikan berpengaruh terhadap parameter mutu tomat, akan tetapi tidak berbeda nyata jika perlakuan tersebut bersifat tunggal, kecuali pada parameter susut bobot. Perlakuan panas (HST) selama 20 menit pada suhu ruang berbeda secara sigifikan dibandingkan perlakuan lainnya. Kata Kunci : perlakuan panas (HST), pelapisan lidah buaya,ion leakage, chilling injury, tomat. Diterima: 27 Oktober 2011; Disetujui: 02 Januari 2012

Identifikasi Perubahan Mutu Selama Penyimpanan Buah Manggis Menggunakan Near Infra Red Spectroscopy

One of quality changes during storage of intact mangosteen fruit is firmness. This occurrence was predicted to have associate with moisture content in the pericarp. The objective of this research was to determine the correlation between moisture content and firmness, and to predict moisture content changes based on reflectance spectrum of near infra red (NIR). The correlation between moisture content and firmness at 13 °C is y = 0.07972x2 – 9.833x + 305.9 while at room temperature showed y = 0.1207x2 – 14.89x + 460.8; in which y refers to firmness and x refers to moisture content in pericarp. The calibration and validation evaluation using partial least square of moisture content resulted in NIR and oven method showed that the magnitude of r is 0.758-0.882; RMSEC and RMSEP is 0.09-0.39%; CV<5% is at 2.5-3.3%. Moisture content prediction using NIR reflectant spektrum is y (temperature:8 °C) = -0.057x + 65.14; y (temperature 13 °C) = -0.253x + 64.96; y (room temperature) = -0.421x + 64.76.

Identifikasi Perubahan Mutu Selama Penyimpanan Buah Manggis Menggunakan Near Infra Red Spectroscopy

One of quality changes during storage of intact mangosteen fruit is firmness. This occurrence was predicted to have associate with moisture content in the pericarp. The objective of this research was to determine the correlation between moisture content and firmness, and to predict moisture content changes based on reflectance spectrum of near infra red (NIR). The correlation between moisture content and firmness at 13 °C is y = 0.07972x2 – 9.833x + 305.9 while at room temperature showed y = 0.1207x2 – 14.89x + 460.8; in which y refers to firmness and x refers to moisture content in pericarp. The calibration and validation evaluation using partial least square of moisture content resulted in NIR and oven method showed that the magnitude of r is 0.758-0.882; RMSEC and RMSEP is 0.09-0.39%; CV<5% is at 2.5-3.3%. Moisture content prediction using NIR reflectant spektrum is y (temperature:8 °C) = -0.057x + 65.14; y (temperature 13 °C) = -0.253x + 64.96; y (room temperature) = -0.421x + 64.76.

Model Pemberdayaan Masyarakat melalui Pengolahan Kopi di Desa Mandiri Energi

Development of energy self-sufficient village based on the local resources is purposed to reduce the poverty, to create the job opportunities as well as to substitute the fossil fuels. Energy self-sufficient village is also as sociated with the development of the productive economy. For the areas closed to national park, the development of the productive economy is important because it can reduce community activities for reaching the forest. Lebakpicung is energy self-sufficient village based on microhydro. This village has potency on coffee production. However, only dried coffee beans are produced from this village. The purpose of this community empowerment activity in Energy self-sufficient village was to utilize idle electricity from microhydro during day time as energy resource for coffee processing. This activity was carried out through training activity on the use of coffee processing machinery and packaging technology. The training participants were the community members who has activity on coffee processing

Identifikasi Perubahan Mutu Selama Penyimpanan Buah Manggis Menggunakan Near Infra Red Spectroscopy

One of quality changes during storage of intact mangosteen fruit is firmness. This occurrence was predicted to have associate with moisture content in the pericarp. The objective of this research was to determine the correlation between moisture content and firmness, and to predict moisture content changes based on reflectance spectrum of near infra red (NIR). The correlation between moisture content and firmness at 13 °C is y = 0.07972x2 – 9.833x + 305.9 while at room temperature showed y = 0.1207x2 – 14.89x + 460.8; in which y refers to firmness and x refers to moisture content in pericarp. The calibration and validation evaluation using partial least square of moisture content resulted in NIR and oven method showed that the magnitude of r is 0.758-0.882; RMSEC and RMSEP is 0.09-0.39%; CV<5% is at 2.5-3.3%. Moisture content prediction using NIR reflectant spektrum is y (temperature:8 °C) = -0.057x + 65.14; y (temperature 13 °C) = -0.253x + 64.96; y (room temperature) = -0.421x + 64.76.

Deteksi Chilling Injury pada Buah Mangga Gedong Gincu dengan Menggunakan Near Infrared Spectroscopy

Abstract Chilling Injury is a major problem in storing mango fruit in low temperature wich is unavoidable in order to extend the shelf life of fruit. symptoms of chilling injury during storage associated with the change in pH due to ion leakage. Chilling injury can be detected during storage destructively, but it will require time and a lot of samples. Alternatively, the detection can be performed non-destructively by using near infrared (NIR). The purpose of this research is to build the NIR calibration models for predicting ion leakage relating with change in pH and the detection of chilling injury symptoms can be done through ion leakage storage. Reflectant NIR measurements conducted on mango fruit stored at a temperature of 8 ° C and 13 ° C. Determination of chilling injury symptoms was predicted based on change in pH and the rate of ion leakage. The analysis showed that NIR spectroscopy was able to predict the change in pH during storage of mango fruit at a temperature of 8 °C based on reflectance and PLS method. Moreover ion leakage could also be predicted properly through the pH of the NIR predictions. The developed method could detect the chilling injury on mangoes after three days storage at a temperature of 8 °C. Keywords : NIR, Mangoes fruit, chilling injury, ion leakage, pH. Abstrak Chilling injury merupakan salah satu masalah utama didalam penyimpanan dingin buah mangga, dimana penyimpanan dingin ini berfungsi untuk memperpanjang umur simpan buah. Gejala chilling injury selama penyimpanan berhubungan dengan perubahan pH yang disebabkan oleh ion leakage. Chilling injury selama penyimpanan dapat dideteksi secara destruktif, tetapi deteksi secara destruktif membutukan waktu yang lama dan sampel yang banyak. Oleh karena itu, deteksi secara non-destruktif dapat dilakukan dengan menggunakan NIR. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi NIR untuk dapat memprediksi ion leakage yang berhubungan dengan perubahan pH dan deteksi gejala chilling injury yang berhubungan dengan ion leakage selama penyimpanan. Pengukuran reflektan NIR dilakukan pada buah mangga yang disimpan pada suhu 8 ° C and 13 ° C. Pengukuran gejala chilling injury diprediksi berdasarkan pH dan rata-rata perubahan ion leakage. Dari hasil penelitian dapat dilihat bahwa NIR-spectroscopy mampu untuk memprediksi perubahan pH selama penyimpanan dingin buah mangga suhu 8 ° C berdasarkan data reflektan dan metode PLS. Selain itu, ion leakage dapat diprediksi dengan menggunakan pH prediksi NIR. Pengembangan metode ini, dapat mendeteksi chilling injury pada buah mangga dimana pada pendeteksian chilling injury terjadi pada hari ketiga penyimpanan suhu 8 ° C. Kata Kunci : NIR, Buah mangga, chilling injury, ion leakage, pH. Diterima: 09 November 2011.; Disetuji: 13 Maret 2012

Indikasi kerusakan dingin pada mentimun Jepang (Cucumis sativus L.) berdasarkan perubahan ion leakage dan pH

AbstractIn this study, the chilling induced in Japanese cucumber (Cucumis sativus L.) stored at chilled temperature and the changes in its quality during storage period were examined. Change in ion leakage and pH were used as indicator of chilling injury symptopms. The sample of cucumber were stored at 5ºC (chilling) and 25ºC (non chilling). Percentage of ion leakage for cucumber stored at 5ºC was higher than that at 25 ºC at storage time of 3, 6 and 9 days. The increase in the rate of ion leakage at 5ºC indicates the chilling induced of cell membrane. The increasing tendency of pH was observed for cucumber stored at 5ºC with the value at storage time of 9 days were higher than that at 25ºC. The increase in pH could be thought as the change in acid content which indicate the occurrence of chilling injury. Changes in ion leakage and pH indicate the change in membrane permeability which related to chilling injury. Keywords: chilling injury, ion leakage, pH, Japanese cucumber, low temperature storage Abstrak Tujuan dari penelitian ini adalah untuk menganalisis terjadinya gejala chilling injury pada mentimun Jepang (Cucumis sativus L.) yang disimpan pada suhu rendah. Perubahan ion leakage dan pH digunakan sebagai indikator terjadinya chilling injury. Sampel mentimun disimpan pada suhu 5ºC (suhu rendah) dan  and 25ºC (suhu ruang). Hasil pengamatan menunjukkan bahwa persentase dari ion leakage untuk mentimun yang disimpan pada suhu 5ºC lebih tinggi dibanding pada suhu 25 ºC pada periode penyimpanan 3, 6 dan 9 hari. Kenaikan laju ion leakage pada mentimun yang disimpan pada suhu 5ºC menunjukkan adanya pengaruh suhu rendah terhadap membran sel. Kecenderungan kenaikan pH terlihat pada mentimun yang disimpan pada suhu  5ºC dengan nilai lebih besar pada hari penyimpanan ke 9 dibandingkan dengan mentimun yang disimpan pada suhu 25ºC. Kenaikan pada pH menunjukkan terjadinya perubahan kandungan asam yang mengindikasikan terjadinya gejala chilling injury. Perubahan ion leakage dan pH menunjukkan terjadinya perubahan permeabilitas membran yang berkorelasi terhadap gejala chilling injury. Kata kunci: chilling injury, ion leakage, pH, mentimun Jepang, penyimpanan suhu rendahDiterima: 11 Oktober 2011; Disetujui: 20 Februari 2012