12 research outputs found
Usage of Heat Treatment and Modified Atmosphere Packaging to Maintain Fruit Firmness of Fresh Cut Cavendish Banana (Musa cavendishii)
Increasingly healthy lifestyles and advances in technology make people tend to prefer consuming fresh-cut fruits. Modified Atmosphere Packaging (MAP) contributes to extending shelf life and improving postharvest product quality. This study was aimed to determine the effects of argon-based MAP combined with heat treatment on the quality of the fresh-cut cavendish. There were four treatments examined, consisting of the combination of MAP with 73.70 % argon gas and heat treatment at 40 °C for 5 minutes (P1), heat treatment at 40 °C for five minutes (P2), MAP with 73.70 % argon gas (P3), and without treatment (P4). Each treatment consisted of three replications, and all experimental units were stored in a storage area at a temperature of 10 °C. The variables of fruit hardness, total titratable acidity, reducing sugar content, and total phenolic compounds were observed at 0, 2, 4, 6, 8, and 10 days of storage. The results of the study showed that MAP and heat treatment could maintain freshness and slow down the degradation of fresh-cut cavendish quality. The combination of MAP treatment with 73.70 % argon gas and heat treatment at 40 °C for five minutes can slow down the degradation of fresh-cut cavendish quality and suppress the total titratable acidity formation until the end of the storage period (ten days)
The Effects of Various Essential Oils as Antibacterial Agents on Fresh-Cut Apples cv. ‘Manalagi’
The fast-paced lifestyle of modern consumers warrants the need for a quick and minimally processed food. For fresh products, this means healthy fresh food, convenient, and microbiologically safe food items produced with environmentally friendly methods. In this research, antimicrobial effects of carboxymethyl cellulose based-edible film containing different concentrations of essential oils (0.7 % cinnamon, 0.7 % lemongrass, 3 % lemon, and 0.1 % betel, w/v) as antibacterial agents on fresh-cut apples cv. Manalagi were studied. Measurements of weight loss, total titratable acidity (TTA), reducing sugar, microbial growth and sensory quality were determined at 0, 3, 6, 9, 12 and 15 days of storage (4 ± 1 °C, 75 ± 10 % RH). The results of the research showed that the application of 0.7% lemongrass oil on 1 % CMC gave the best result in inhibiting the bacterial growth and prolong the storage life of fresh-cut apples cv. Manalagi. The incorporation of 0.7 % (w/v) lemongrass and lemon 3 % (w/v) in coating formulation maintained the sensory scores (aroma and appearance) of fresh-cut apples during nine days of storage. </p
Design of pH Monitoring System for Koi Pond
Koi fish farming has increased significantly and become a promising profession in Bantul, however the farmer faced many challenges to produce good Koi fish. Koi fish productivity affected by water quality as a result of good water treatment and filtering. pH is one of the main indicators for good water quality in Koi farming, whilst not many Koi farmer can afford to buy adequate equipment for their ponds. The purpose of this Community Service Program was to help and empower the community in increasing the koi fish farming productivity. The target group of this project was either groups or persons running micro-enterprises in Koi farming. The specific target of this project is to be able to provide and apply appropriate technology to the community. pH monitoring system was designed to provide cheap and appropriate tools applicable and available in the community. By making the design available for replication, the community can work together to procure goods/systems independently. Therefore, the system designed will not burden the community individually. The targeted koi fish farmers are expected to be role models for other farmers. The results of the manufacture of this precise technology-based tool have been completed with the results of the pH meter monitoring accuracy was higher than 98%.
 
Combination of alginate based edible coating-betel essential oil in extending the shelf life of rose apple cv. Dalhari (Syzygium samarangense)
Rose apple cv. Dalhari is a local fruit grown in Berbah District, Special Region of Yogyakarta. This fruit perishable easily loses its water content and is attacked by microbes. This research aimed to determine the best combination between alginate and betel essential oil to inhibit the growth of microbes and maintain quality of rose apple cv. Dalhari. Alginate and betel essential oil treatments were used at three concentration levels, alone and in combinations, respectively of 2%, 2.5%, 3% and 0%, 0.1%, 0.2%. The results showed that combination treatment of 2.5% alginate and 0.1% betel essential oil was the most effective to maintain the fruit quality. The sole addition of betel essential oil was not able to inhibit microbial growth. Furthermore, combination of alginate based edible coating and betel essential oil was able to maintain the quality of rose apple cv. Dalhari up to nine days
Classification of Mangosteen Surface Quality Using Principal Component Analysis
Mangosteen (Garcinia mangostana L) is one of the primary contributor for Indonesia export. For export commodity, the fruit should comply the quality requirement including its surface. Presently, the surface is evaluated by human visual to classify between defect and non- defect surface. This conventional method is less accurate and takes time, especially in high volume harvest. In order to overcome this problem, this research proposed images processing based classification method using principal component analysis (PCA). The method involved pre-processing task, PCA decomposition, and statistical features extraction and classification task using linear discriminant analysis. The method has been tested on 120 images by applying 4-fold cross validation method and achieve classification accuracy of 96.67%, 90.00%, 90.00% and 100.00% for fold-1, fold-2, fold-3 and fold-4, respectively. In conclusion, the proposed method succeeded to classify between defect and non-defect mangosteen surface with 94.16% accuracy
The Improvement of Tomato Shelf Life using Chitosan and Starfruit Leaf Extract as Edible Coatings
Due to the high degree of perishability and vulnerability to spoilage, tomatoes have limited marketability, which leads to extensive postharvest losses. The edible coatings are generally used to extend the shelf life of fruits and vegetables; therefore, this study investigated the use of chitosan and starfruit leaf extract (SFLE) in the composition of edible coatings for tomato fruit. Firmness, total titratable acidity, reducing sugar content and microbial load were measured every 5 days for 25 days. The results showed that the addition of SLFE to chitosan did not enhance the antimicrobial effect or firmness over the effects made by a separate use of chitosan and SFLE. Both components improved the shelf life of tomato fruits compared to untreated tomatoes. © 2022 Nafi Ananda Utama et al., published by Sciendo
Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)
This research was aimed to study the influence of kinds of cooling and packing on the storage life of sweetcorn in order to obtain the simple postharvest technology and easy to practice. The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah University of Yogyakarta. The reducing sugar analysis was done in the Agriculture Technology Faculty of Gadjah Mada University. The laboratory experiment was arranged ini 2 x 3 factorial completely randomized design with three replications. The cooling first factor was refrigerated in refrigerator to be compared to the hydro-cooling. Meanwhile, the polypropilene and polyethylene packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage of nonconsumable part of sweetcorn, fresh weight of ears, and organoleptic properties were observed. The result showed that there was no significantly interaction between cooling and packaging on the storage life and quality of sweet corn. The cooling treatment was significantly influenced the starch and reducing sugar level as well as the packaging treatment. Refrigeration storage could significantly keep the level of reducing sugar to remain higher than the hydro-cooling, this treatment was also decreased the starch content, decreased the proportion of unconsumable part, and maintained the flavor. The polyethylene packaging significantly keep the level of reducing sugar to remain higher and relatively maintained the flavor than the polypropilene packaging or unpackaged, but decreased the portion of unconsumable part. </p
Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)
This research was aimed to study the influence of kinds of cooling and packing on the storage life of sweetcorn in order to obtain the simple postharvest technology and easy to practice. The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah University of Yogyakarta. The reducing sugar analysis was done in the Agriculture Technology Faculty of Gadjah Mada University. The laboratory experiment was arranged ini 2 x 3 factorial completely randomized design with three replications. The cooling first factor was refrigerated in refrigerator to be compared to the hydro-cooling. Meanwhile, the polypropilene and polyethylene packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage of nonconsumable part of sweetcorn, fresh weight of ears, and organoleptic properties were observed. The result showed that there was no significantly interaction between cooling and packaging on the storage life and quality of sweet corn. The cooling treatment was significantly influenced the starch and reducing sugar level as well as the packaging treatment. Refrigeration storage could significantly keep the level of reducing sugar to remain higher than the hydro-cooling, this treatment was also decreased the starch content, decreased the proportion of unconsumable part, and maintained the flavor. The polyethylene packaging significantly keep the level of reducing sugar to remain higher and relatively maintained the flavor than the polypropilene packaging or unpackaged, but decreased the portion of unconsumable part.