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Soolany, Christian
Universitas Nahdlatul Ulama Al Ghazali Cilacap
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Journal : Jurnal Agritechno

 1 
Analisis Kinetika Perubahan Kualitas Fisik Terung Ungu (Solanum Melongena L.) Selama Penyimpanan Hanis Adila Lestari; Amas Agung Pandu Prabowo; Christian Soolany
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.339

Abstract

Eggplant is one of fruit much like by many people. Postharvest handling of eggplant could reduce losses due to short shelf life. One of the method to extend the shelf life of eggplant was stored at low temperature and soaked into solution of calcium cloride. The purpose of this research was to study kinetics eggplant quality during storage. Treatment to research was eggplant soaked in solution of calsium clorida (CaCl2) with concentration 0%, 1% and 2% then stored at 28°C and low temperature (9°C). Rate of quality is analyzed using kinetic equation. The kinetics of weight losses use zero-order, first-order was for hardness change and total dissolved solids. The research result showed that soaked into solution of calcium chloride (CaCl2) was capable of inhibiting the rate of change the quality of eggplant.
ANALISIS PENGARUH SUHU DAN KONSENTRASI LARUTAN CaCl2 TERHADAP KUALITAS FISIK TERUNG UNGU (Solanum melongena L.) SELAMA PENYIMPANAN Lestari, Hanis Adila; Prabowo, Amas Agung Pandu; Soolany, Christian; Kurniawan, Anri
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1340

Abstract

Purple eggplant (Solanum melongena L.) is a type of plant known as a vegetable that is used as a food ingredient. After purple eggplants are harvested, they still carry out metabolic processes such as respiration and transpiration. Inhibition of respiration in agricultural products can be done by cold air storage combined with dipped in CaCl2 as a pretreatment. The purpose of this study is to determine how the physical characteristics of purple eggplant are affected by temperature and CaCl2 solution concentration. The method used was a Completely Randomized Design (CRD) with two factors. The first factor is storage temperature, which consists of 9 °C and room temperature. The second factor is the CaCl2 concentration, consisting of 0%, 1%, and 2%. The parameters observed during storage were weight loss, texture, and total dissolved solids. This research was carried out for 4 days of storage and measured every day with 3 replication. The results show that dipping purple eggplant in CaCl2 and cold storage can inhibit the respiration and transpiration processes. The best treatment is to dip it in 2% CaCl2 and store it in the refrigerator.
Co-Authors Agus Margiwiyatno Agus Setiawan Aji Kusumastuti Hendrawan Akil, Hilmi Maulana Amas Agung Pandu Prabowo Amin Syukron Arief Sudarmaji, Arief Armansyah H Tambunan Armansyah H Tambunan Armansyah H. Tambunan Arnesya Ramadhani Asna Mustofa Azzizzah, Frida Azzizzah, Frida Amriyati A’bas, Aziz Syamsudin Dhimas Oki Permata Aji Elistiana, Nana Fadly Fadly Fawaz Khunaefi Al Ahmad Feriani Budiyah Fina, Chipta Olief Gilang Fatikhul Burhan Hanis Adila Lestari Hatta Setiabudhi Iswahyuni, Anisha Dian Janah, Sofia Nur Kavadya Syska Krissandi Wijaya Kuncoro, Purwoko Hari Kurniawan, Anri Listanto, Virgiawan Mahendra, Renaldo Ihza Muhamad Faizal Aulya Mutia Pamikatsih Nafa, Kharismatun Pamungkas, Dani Prabowo, Amas Agung Pandu Prananda, Anggi Priswanto Priswanto, Priswanto R Sudradjat R Sudradjat R Sudradjat, R Ramadhani, Primadi Surya Rifaul Muchlishoh Rokhim, Yunus Ari Ropiudin . Setya Permana Sutisna Sigit Suwarto Siswantoro Siswantoro Sudarmaji, Arief Sudarmaji, Susanto Budi Sulistyo Syafi’ah, Syafi’ah Syarief Hidaayatur Rohman Tri Marwanto, Sugeng Trihantoro, Puput Yuhdiyanto, Arif Zakaria, Fajar