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G. Panggabean
Puslitbang Biologi-LIPI, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH PENGERINGAN TERHADAP DAYA KECAMBAH BUI BEBERAPA JENIS CITRUS. PANGGABEAN, G.; HANSON, J.; WULUARNI, N.; SOETJIPTO, SOETJIPTO
BERITA BIOLOGI Vol 3, No 7 (1987)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v3i7.1319

Abstract

G. PANGGABEAN, J. HANSON & N. WULIJARNI - SOETJIPTO 1987. The effect of drying on the viability of Citrus seeds. Berita Biotogi 3(7):330 - 332. The effect tesistence drought on the germination of 4 species of the Citrus seeds were studied under the laboratory conditions.The germination of the C.amblycarpa and C. aurantifolia seeds were still high at the moisture content less than 10 %. Meanwhile, the germination of C. grandis seeds were high at 10 % moisture content but the viability of the seeds were low at the moisture content below 10 %.Various methods of drying were investigated on the C. reticulata seeds. The best germination of the seeds were treated prior drying the seeds under the laboratory conditions. The germination of the seeds decreased rapidly under silica gel, dehumidifier and drying in the oven at 40°C.
PENGARUH KMNO4 TERHADAP SIFAT FISIK DAN KANDUNGAN KIMIA SELAMA PEMASAKAN BUAH PISANG AMBON PANGGABEAN, G.; ROCHAENI, H.; VIVANINGDIAH, I.; CITROREKSOKO, P.
BERITA BIOLOGI Vol 3, No 7 (1987): (Supplement)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v3i7.1371

Abstract

G. PANGGABEAN, H. ROCHAENI, I. VIVANINGDIAH & P. CITROREKSOKO. 1987. The effect of KM11O4 on physical and chemical consituents during the ripening of "pisang ambon" Suppl. Berita Biologi 3 : 11 - 16.The experiments were conducted in order to study the effect of potassium permanganate (KMnO) on the physical characteristic and biochemical constituents of the pisang Ambon at difference stage of maturity such as 70, 80 and 90 days. The concentrations of the KMnO4 were 0, 75, 100 and 125 ppm.The parameters of the physical characteristic were the colour,moisture content and the firmness of the fruits.While the biochemical constituents were the reducing sugar, caroten and the vitamin C content.The results of the treatment indicated that the colour, moisture content and firmness almost similar to the fruits as the control. The reducing sugar fruits of the age 70 days with the treatment of KMnO4 75 ppm was higher than that of the fruits of the age 80 and 90 days.However, all the fruits which were treated with KMnO4 had no affect on the caroten content.Meanwhile,the vitamin C content of the treated fruits were lower than that of the fruits without treatment.The pH of ripening fruits were not significantly difference between treated and untreated fruits.
PENGARUH PENGERINGAN TERHADAP KANDUNGAN LEMAK CABE BESAR (CAPSICUM ANNUUM L.) JAMAL, YULIASRI; PANGGABEAN, G.
BERITA BIOLOGI Vol 3, No 8 (1988)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v3i8.1303

Abstract

YULIASRI JAMAL&G. PANGGABEAN. 1988 The effect of drying on the fat content of th chillies (Capsicum annuum L.). Berita Biologi 3(8) 374 - 376. The treating of chillies on various temperatures were studied in order to know their effect on the fat content.The chillies were dried in the refrigerator (12°C),in the room at ambient temperature (25°C ±2°C), in the sun shine (35°C ± 2°C) in the oven at various temperatures such as 40°C 50°C, 60°C, 70°C, 80°C, 90°C and 100°C.During the investigation were used cabe keriting and cabe besar biasa & it were obtained from the local market.The results of the observation that the highest fat content were found on the cabe keriting a 70 C drying as well as room temperature.The fat content of terated chillies, however, in the oven at 50°C, 60°C were similar 14%.Meanwhile,the dried chillies as the result on the sun shine was 3,5% fat content. The fat content of cabe besar biasa was significantly high at 70°C. The fat content of the chillies decreased rapidly on the treating in the sun shine.The chillies both cabe keriting and cabe besar biasa which were dried more than 60°C & in the sun shine, the pulp turned to brownish red, whereas the dried chillies in the refrigerator, at room temperature, 40°C, 50°C and 60°C the colour of the pulp were similar to the fresh fruits.
PENGARUH UMUR BUAH JERUK MANIS (CITRUS AURANTIUM L.) DAN JERUK NIPIS(C. AURANTIFOLIA(CHRISTM.) SWING)TERHADAP KANDUNGAN VITAMIN C PANGGABEAN, G.; SUNARTO, A. TRI
BERITA BIOLOGI Vol 3, No 3 (1985)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v3i3.1351

Abstract

G. PANGGABEAN & A. TRI SUNARTO. 1985.The effect of fruit maturity of sour orange (Citrus aurantium L.) and lime (C. aurantifolia (Christm.) Swing, on vitamin C content. Berita Biologi 3(3):101 - 103. - The effect of fruit maturity on vitamin content were studied on sour orange (C. aurantium) and lime (C. aurantifolia}.In sour orange,vitamin C content of 13-16 weeks were 24-25 mg/100 ml. However, the content of vitamin C decreased according to the maturity of the fruits which at the stage of 26 weeks reached 11.68 mg/100 ml.The vitamin C of lime at the age of 16 - 19 weeks were 8.50 - 9.14, mg/100 ml. The fruits of 25 weeks old contained 26.50 mg/100 ml of the vitamin C. The fruits became over ripe and rotted after 25 weeks.
Co-Authors CITROREKSOKO, P. HANSON, J. ROCHAENI, H. SOETJIPTO . SUNARTO, A. TRI VIVANINGDIAH, I. WULUARNI, N. Yuliasri Jamal