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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Teknologi Dan Industri Pangan Jurnal Hortikultura Indonesia (JHI) Agrotrop : Journal on Agriculture Science METAMORFOSA Journal of Biological Sciences Jurnal Agrista Jurnal Floratek Journal of Tropical Soils AGRIVITA, Journal of Agricultural Science JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Penelitian Pertanian Terapan Kultivasi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian SAINS TANAH - Journal of Soil Science and Agroclimatology Caraka Tani: Journal of Sustainable Agriculture Jurnal Agrotek Tropika Agro Bali: Agricultural Journal Jurnal Agrotropika SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Journal of Agriculture and Applied Biology Journal of Agriculture and Applied Biology ( JAAB)
Darwin H. Pangaribuan
(Scopus Author ID: 57193984671), Jurusan Agronomi Hortikultura, Fakultas Pertanian, Universitas Lampung;
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
THE EFFECT OF ETHYLENE IN MAINTAINING QUALITY OF TOMATO SLICES Darwin H Pangaribuan
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Processes such as  slicing tomato fruits disrupt the plant tissue so the products become more perishable compared with the intact fruit. Ethylene production is stimulated during the slicing of fresh cut tomato slices.  Experiments were conducted to investigate if ethylene absorbent and exogenous ethylene influences the quality of tomato slices cv. ‘Revolution’ during storage at 5°C.  In the experiment of ethylene absorbent, experiment was laid out in a completely randomised design.  The treatments were plus 10 g and minus ethylene absorbent (KMnO4; PurafilÒ; 5°C for 12 d).  In the experiment of ethylene concentrations, experiment was laid out in a completely randomised design.  The treatments were exogenous ethylene concentrations of 0 (control), 0.1, 1 or 10 mL L–1 respectively (5°C for 6 h).  In both experiments, the treatments were replicated 5 fold.  Results showed that ethylene absorbent resulted in reduced ethylene accumulation, and CO2 accumulation in enclosed containers, and firmer slices.  Ethylene applied 2 days after slicing stimulated the rate of ethylene production, CO2 production, and produced softer slices during storage. Changes in soluble solids concentration and titratable acidity development were independent of ethylene effects.  These experiments showed that ethylene produced by slicing or introduced exogenously had an undesirable effect of accelerating softening of tomato slices.
THE EFFECT OF 1-MCP IN MAINTAINING THE QUALITY OF TOMATO SLICES Darwin H. Pangaribuan; D. E. Irving
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Maintenance of quality traits is important during storage of fresh-cut produce.  Changes  in firmness, in tomato for instance, are ethylene-mediated.  The objective of this study was to determine the suitability of the ethylene antagonist 1-MCP in maintaining the quality of tomato slices.  Fruits of tomato cv. ‘Revolution’ were harvested at the ‘pink’ stage of maturity, treated with 1 mL.L-1 1-MCP for 12 hours at 20 ºC, and sliced.  Slices were stored as vertical stacks in closed plastic containers at 5 °C for up to 10 days.  Exposure of intact tomatoes to 1-MCP reduced ethylene production and respiration rate in slices, and produced firmer slices than when intact tomatoes were treated without 1-MCP.    When intact tomatoes, at the ‘pink’ maturity stage were treated with several concentrations at 1-MCP (0.1, 1.0 or 10.0 mL.L-1) at 20 °C for 12 h, 1-MCP reduced both ethylene production and the respiration rate, delayed softening of the pericarp and inhibited loss in acidity when compared with slices from fruit not treated with 1-MCP.   The most effective concentration of 1-MCP for inhibiting the ethylene-induced softening of tomato slices was 1 mL.L-1. 
Co-Authors Agus Karyanto Agustin, Widia Ainin Niswati Ainin Niswati Ainin Niswati Akari Edy Arif Aditya Azwa, Agfharinda D. E. Irving Dad Resiworo J Sembodo Dame Trully Gultom Dermiyati Dermiyati Dermiyati Dermiyati Dewinta Puspita Sari Donald Irving Echa Dessya Zaheri Ega Utari F.X. Soesilo Fadhilah, Alya Fathulloh, M. Fika Wulandini Ginting, Yohannes C. H. Pujisiswanto Hairani Fitri Hayane Adeline Warganegara, Hayane Adeline Hidayat Pujisiswanto Icha Deska Rani Intan Puspita Sari Joko Prasetyo Karisma Prihartini Kurnia Cahyani Dewi Kus Hendarto Kus Hendarto Kuswanta Futas Hidayat Lucky Purwa Saputra Muhammad Chandra Kurniawan Muhammad Syamsoel Hadi Muhammad Yasir Niar Nurmauli Niar Nurmauli Novisha Kurnia Utami Pipit Kinasih Raden Ajeng Diana Widyastuti Radix Suharjo Rina Susanti Rindang Wicaksono RISQI KURNIA SUCI Rosi Oktiya Rugayah Sanjaya, Purba Saputri, Intania Puput Sarah Bahriana Sarno Sarno Sarno Sarno Sarno Sarno SARNO SARNO Septiana, Liska Mutiara Setyo Dwi Utomo Setyo Dwi Utomo Setyo Widagdo Setyo Widagdo Sri Yusnaini Syamsul Arif Tri Fitriani WAHYUDI Widia Agustin Widyastuti, Diana Widyastuti, RA Diana Yessa Liliana Yohannes C. Ginting Yohannes Cahya Ginting Yohannes Cahya Ginting Yohannes Cahya Ginting Yohannes Cahya Ginting Yohannes Cahya Ginting Yosefhine Indah Aprilyani