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All Journal Journal of Food and Pharmaceutical Science Jurnal Keteknikan Pertanian CHEMICA Jurnal Teknik Kimia Agrointek agriTECH Jurnal Agroindustri Planta Tropika Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal Journal of Agri-Food Science and Technology (JAFoST) Indonesian Journal of Food Technology AGRARIS: Journal of Agribusiness and Rural Development Research
Mohammad Affan Fajar Falah
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta, Indonesia 55281
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Social Sciences

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Journal : Jurnal Agroindustri

 1 
QUALITY OF FRESH STRAWBERRY (Fragaria sp cv. HOLIBERT ) FROM KETEP MAGELANG CENTRAL JAVA AND ITS STORAGE IN TROPICAL ENVIRONMENT Mohammad Affan Fajar Falah; Putri Yuliastuti; Risma Hanifah; Pujo Saroyo; Jumeri Jumeri
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.1-10

Abstract

 Strawberry (Fragaria sp cv Holibert) is a non-climakteric fruit which have high value with high  consumer demand. Tropical environment conditions can deteriorate and decrease quality of their fruit. Objective of the research were to identify quality characteristics of fresh strawberry that storages in tropical environment with and without temperature controlled.Strawberry fruit were sampled from mountain area in Ketep, Magelang, Central Java. Several quality parameter were measured include physical parameter (fresh weight, weight loss, skin texture and color) and chemical parameter (water content, soluble solid content, vitamin C and titratable acidity). Then, fresh weight of strawberry were  compared with IQS 8026-2014 using control chart. Storage conditions were tropical condition without controlled temperature and controlled temperature at 4 oC and 10 oC. Result shown that chemical parameters of fresh strawberry were optimum at 4 oC storage condition for water content and soluble solid content. Physical parameter of fresh starwberry were better conditions at controlled environment. The standard quality  was confirmed with class 1 for weight averages >15-20 g/fruit for best fruit . Tropical conditions were deteriorate quality and shortage shelf life of the strawberry.
PERANCANGAN KEMASAN TRANSPORTASI BUAH MELON (Cucumis melo L.) Daryanti, Reishi Ari; Khuriyati, Nafis; Falah, Mohammad Affan Fajar
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.240-253

Abstract

Transportasi buah melon merupakan mata rantai penting dalam kegiatan pascapanen karena umumnya buah melon hanya dibudidayakan di beberapa sentra produksi sedangkan konsumen tersebar di daerah yang cukup jauh dari lokasi penanaman. Penelitian bertujuan untuk merancang kemasan tranportasi buah melon dan penataan buah dalam kemasan partisi yang tepat untuk meminimalkan potensi kerusakan buah. Penelitian ini meliputi pembuatan desain kemasan dan dan uji jatuh untuk menguji kekuatan kemasan. Pengujian dilakukan dengan menghitung kekuatan kemasan, simulasi 3 (tiga) kali pengangkutan berulang, menghitung susut bobot, dan melakukan uji jatuh. Selama simulasi pengangkutan, suhu berkisar antara 25,70°C hingga 34,10°C, kelembapan relatif berkisar antara 66.80% hingga 84%, dan nilai maksimum getaran sebesar 8,2 m/s2. Karton gelombang flute BC digunakan sebagai bahan kemasan dengan kapasitas 20 kg dan disusun dengan lima tipe meliputi simple cubic (SC) tanpa partisi, SC partisi karton, SC partisi jerami, SC partisi kertas, dan jumble tanpa partisi. Hasil penelitian menunjukkan bahwa kekuatan kemasan yang dirancang dengan dimensi ukuran 50 x 33 x 35 cm adalah 351,49 kgf, dan dapat ditumpuk hingga 5 kemasan. Kerusakan paling sedikit terjadi pada SC partisi jerami dan kerusakan paling banyak terjadi pada SC tanpa partisi. Susut bobot terbesar terjadi pada SC partisi kertas 0,89%.
Co-Authors Agung Putra Pamungkas Amalya Nurul Khairi Anjar Kistia Purwaditya Arita Dewi Nugrahini Atris Suyantohadi Atris Suyantohadi Azalia Riyandini Nursalsabila Kusuma Utama Bambang Purwantana Dani Yudiastono Daryanti, Reishi Ari Diklusari Isnarosi Norsita Dinda Wardhany Dyah Ismoyowati, Dyah Fadillah, Ikhbal Fallah, Annas Miftahul Herliana Valentia Putri Hiroshige Nishina I Putu Karang Adisurya Ika Restu Revulaningtyas Iman Sabarisman Jumeri Jumeri Jumeri Jumeri Khosyani Kotaro Takayama Latifa Dinar Latifa Dinar Latifa Dinar Lilik Sutiarso Makhmudun Ainuri Mangunwikarta, Jumeri Mareli Telaumbanua Mirwan Ushada Nafis Khuriyanti Nafis Khuriyati Noriko Takahashi Prita Nurindahsari Putri Yuliastuti Putri, Refika Melina Ratih Hardiyanti Ririn Nur Alfiani Risma Hanifah Rizky Silalahi Rizky, Widha Mutiara Sari, Anjar Ruspita Saroyo, Pujo Satria Bhirawa Anoraga Shyntia Atica Putri Siburian, Putri Wahyuni Sri Wijanarti Suharno Suharno Tsujimoto, Masaharu Wagiman, Wagiman Wildan Fajar Bachtiar Yanuarga Lalita Dwiutami Yuliani, Wahyu