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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Penelitian Sains dan Teknologi Indonesia
Yosika, Nur Ida Winni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

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KARAKTERISTIK PENGERINGAN CABAI BERDASARKAN PERBEDAAN VARIETAS (Capsicum frustescens dan Capsicum annum) DAN DAYA OVEN MICROWAVE Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Fitria, Yesi Ihsa
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.4144

Abstract

Chili is a horticultural plant widely cultivated in Indonesia due to its high economic value. The most common chili is large red chili (Capsicum annuum) and bird's eye chili (Capsicum frutescens). The shelf life of chili and traditional post-harvest handling were challenges in chili agribusiness development. One method to extend chili shelf life is drying. This research uses microwave drying methods to determine the best variety and drying power to produce good-quality chili. This study aims to determine the moisture content, color, and drying rate of chili during the drying process. The results indicated that the shortest drying time was achieved at the highest power level of 695 W. At this power level, the moisture content of large red chili was reduced from 84.24% to 0.171% within 12–14 minutes. The moisture content of bird's eye chili at the highest power level of 695 W was reduced from 79.37% to 0.018%. The equilibrium moisture content (Me) with the fastest drying time was achieved at 695 W, with a value of 0.77% for large red chili in 12 minutes, and 0.43% for bird's eye chili in 14 minutes. The highest drying rates for large red chili and bird's eye chili were observed at the 695 W power level. The color properties of the dried chili included a lightness (L) range of 11.77-24.89, redness (a) range of 0.20-3.83, and yellowness (b) range of 0.83 - 2.40.
Analisis Produktivitas dan Kualitas Buah Stoberi var Sujarli (Rosalinda) Berdasarkan Model Budidaya dan Pengolahan Citra Digital Handayani Nofiyanti, Sri; Setiyo, Yohanes; Muna, Mukhes Sri; Wirawan, I Putu Surya; Yosika, Nur Ida Winni
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v13i2.1187

Abstract

Strawberry (Fragaria sp.) is a high-value horticultural commodity with broad market potential, particularly in tropical highland areas such as Bedugul, Bali. However, its productivity and fruit quality are often constrained by climatic fluctuations and limited application of appropriate cultivation technologies. This study aimed to evaluate the productivity and fruit quality of Sujarli (Rosalinda) strawberry variety under four cultivation models: conventional open field, tunnel, fertigated open field, and greenhouse. In addition, a predictive model for Total Soluble Solids (TSS) content was developed using fruit color parameters obtained through digital image analysis. A total of 100 strawberry samples across five ripening stages were analyzed for biometrical characteristics (length, diameter, and weight), pH, and TSS. Image analysis was performed in two color spaces, namely RGB and HSV, and the corresponding color values were used as input variables in a multiple linear regression (MLR) model to predict TSS values. The results showed that the fertigated open field system produced strawberries with good physical and chemical quality, making it a feasible option for small-scale farmers. The MLR model based on HSV color space outperformed the RGB-based model, achieving R² values of 0.826 (training) and 0.775 (testing), with lower RMSE values as well. These findings support the use of digital color data as a non-destructive indicator for assessing the quality of strawberries during postharvest evaluation.
Co-Authors Akbar Setyo Pambudi Dian Purbasari Fitria, Yesi Ihsa Handayani Nofiyanti, Sri I Putu Surya Wirawan Muna, Mukhes Sri Yohanes Setiyo