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Bambang Sukarno Putra, Bambang Sukarno
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Engineering Other

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Pengaruh Lama Perendaman dan Suhu Penyimpanan pada Penanganan Cabai Merah (Capsicum annum L.) Menggunakan Sistem Ozonisasi Putri, Cut Amelia; Putra, Bambang Sukarno; Ratna, Ratna
Rona Teknik Pertanian Vol 18, No 1 (2025): Volume No. 18, No. 1, April 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i1.29417

Abstract

Abstrak. Cabai merah (Capsicum annuum L.) merupakan tanaman pertanian yang strategis untuk dibudidayakan karena permintaan cabai yang sangat besar dan banyak konsumen yang mengkonsumsi cabai. Cabai merah memiliki umur simpan yang relatif pendek dan memiliki sifat yang mudah rusak. Kerusakan tersebut dipengaruhi oleh kadar air yang sangat tinggi yaitu 90 % dari kandungan cabai merah itu sendiri. Metode ozon mampu meluruhkan kontaminasi pestisida dan bakteri serta logam berat yang menempel pada buah/sayur sehingga aman dikonsumsi bagi kesehatan. Lama perendaman ozonisasi 10 menit, 15 menit dan 20 menit berpengaruh nyata terhadap susut bobot, dan uji sensori yaitu warna dan tekstur, tetapi tidak berpengaruh nyata terhadap vitamin C. Dari hasil penelitian susut bobot terendah terdapat pada perlakuan tanpa perendaman ozon yaitu 43,70 % dengan 10 oC, volume iodin tertinggi terdapat pada perlakuan perendaman ozon 20 menit pada suhu 10 oC yaitu 0,50 ml, nilai sensori warna dan tekstur pada perlakuan perendaman ozon 20 menit lebih disukai daripada perlakuan perendaman ozon lainnya dengan suhu 10 oC. Dari hasil penelitian penyimpanan cabai merah dengan perlakuan yang terbaik adalah penyimpanan suhu 10 oC dengan perlakuan perendaman ozon 20 menit dengan susut bobot 49,27 %, vitamin C 0,43 ml iodin, nilai sensori warna 3,68 dan nilai sensori tekstur 3,36.The Effect Of Soaking Duration In Ozonization System And Storage TemperatureOn The Quality And Shelf Life Of Red Chili (Capsicum annum L.)Abstract. Red chili (Capsicum annuum L.) is a strategic agricultural crop for cultivation because the demand for chili is very large and many consumers consume chili. Red chilies have a relatively short shelf life and are easily damaged. The damage is affected by a very high water content, which is 90% of the content of the red chili itself. The ozone method is able to dissolve pesticide and bacterial contamination as well as heavy metals attached to fruits/vegetables so that they are safe for health consumption. Ozonization immersion time of 10 minutes, 15 minutes and 20 minutes had a significant effect on weight loss, and sensory tests, namely color and texture, but had no significant effect on vitamin C. From the results of the research, the lowest weight loss was found in the treatment without ozone immersion, namely 43.70%. with 10 oC, the highest volume of iodine was found in the 20 minute ozone immersion treatment at 10 oC, namely 0.50 ml, the color and texture sensory values in the 20 minute ozone immersion treatment were preferred over other ozone immersion treatments with a temperature of 10 oC. From the results of research on red chili storage with the best treatment is storage at 10 oC temperature with ozone immersion treatment for 20 minutes with a weight loss of 49.27%, vitamin C 0.43 ml of iodine, color sensory value 3.68 and texture sensory value 3.36 .
Dissemination of Portable Water Treatment for Providing Clean and Fresh Water for People Living in the Coastal Area of Meuraxa District, Banda Aceh Darwin; Bulan, Ramayanty; Putra, Bambang Sukarno
Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v6i1.2606

Abstract

Purpose: This community service aims to introduce and disseminate the portable water treatment that can be used for people living in the coastal area specifically in the Meuraxa District, Banda Aceh. Method: The implementation method of the Community Service Program activities uses descriptive analysis methods, demonstrations, and direct practice by group partners and community members. For the operation of the water treatment unit installation, community group partners will emphasize the demonstration method based on operational control by prioritizing operator safety. Practical Application: This integrated clean water treatment plant can desalinate water and separate organic and inorganic solid particles. This clean water treatment system is portable and has a working capacity of around ± 1000 liters. This installation is equipped with a sorting system and an automatic transfer system on the piping and pumping. This installation is needed to accelerate the process of cleaning and purifying water from brackish water to fresh water that is suitable for use and consumption. Conclusion: This product-based community service has produced a product in the form of a portable water treatment installation for filtering and cleaning water from pollutants, contaminants and/or impurities. Hence, this technology would help people living in the coastal area provide fresh water and clean water for their lives.
Meningkatkan Mutu dan Daya Simpan Paprika Hijau (Capsicum annuum L.) melalui Kombinasi Ozonisasi dan Suhu Penyimpanan Putra, Bambang Sukarno; Mechram, Siti; Dhafir, Muhammad; Nanda, Surya
Rona Teknik Pertanian Vol 18, No 2 (2025): Volume No. 18, No. 2, Oktober 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i2.44698

Abstract

Abstrak.Paprika hijau (Capsicum annuum L.) adalah komoditas hortikultura penting dengan prospek cerah di pasar domestik dan internasional. Tantangan utama budidayanya di Indonesia adalah rendahnya pengetahuan pascapanen dan teknologi penyimpanan, yang menyebabkan penurunan kualitas dan kerugian ekonomi. Penelitian ini bertujuan mengkaji pengaruh lama perendaman ozon dan suhu penyimpanan terhadap mutu dan umur simpan paprika hijau. Paprika dibersihkan, disortir, dan direndam dalam sistem ozonisasi (0, 5, 10, dan 15 menit) lalu disimpan pada suhu ruang (27C) dan rendah (10C). Parameter yang diukur meliputi jumlah bakteri, susut bobot, kandungan vitamin C, kekerasan, warna, dan uji sensori. Data dianalisis dengan ANOVA dan uji Duncan pada tingkat signifikansi 5%. Hasil menunjukkan perendaman ozon dan suhu penyimpanan memengaruhi jumlah bakteri, susut bobot, kekerasan, dan uji sensori, namun tidak signifikan terhadap vitamin C, chroma, dan hue. Perlakuan terbaik adalah perendaman ozon 15 menit pada suhu penyimpanan 10C, yang menghasilkan jumlah bakteri 25 10 CFU/ml, susut bobot 7,4%, vitamin C 133,76 mg/100 g, dan hasil sensori terbaik. Penelitian ini menunjukkan pentingnya kombinasi perendaman ozon dan suhu penyimpanan untuk meningkatkan mutu dan umur simpan paprika hijau.Mantaining the Quality and Shelf Life of Green Peppers (Capsicum annuum L.) through a Combination of Ozonization and Storage TemperatureAbstract.Green peppers (Capsicum annuum L.) is an important horticultural commodity with bright prospects in domestic and international markets. The main challenges of its cultivation in Indonesia are the low knowledge of post-harvest and storage technology, which causes quality degradation and economic losses. This study aimed to examine the effect of ozone immersion duration and storage temperature on the quality and shelf life of green bell pepper. The bell peppers were cleaned, sorted, and immersed in an ozonation system (0, 5, 10, and 15 minutes) then stored at room temperature (27C) and low (10C). The parameters measured included the number of bacteria, weight loss, vitamin C content, hardness, color, and sensory tests. Data were analyzed by ANOVA and Duncan's test at a significance level of 5%. The results showed that ozone immersion and storage temperature affected the number of bacteria, weight loss, hardness, and sensory tests, but were not significant for vitamin C, chroma, and hue. The best treatment was 15 minutes of ozone immersion at a storage temperature of 10C, which resulted in a bacterial count of 25 10 CFU/ml, a weight loss of 7.4%, vitamin C of 133.76 mg/100 g, and a sensory result with the highest score of 5.00. This study demonstrated the importance of the combination of ozone immersion and storage temperature to improve the quality and shelf life of green peppers.
Community empowerment in the Coastal Area of Banda Aceh City by Introducing Organic Waste Management for Generating Biofertilizer Darwin; Bulan, Ramayanty; Putra, Bambang Sukarno; Rizal, Muhammad
Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v6i2.2776

Abstract

Purpose: This community service aims to introduce organic agriculture in Banda Aceh's coastal area by converting organic wastes into biofertilizer to remediate tsunami-affected lands with high salinity and low nutrients. Method: The team designed and implemented a mobile bio-composter system capable of processing 150 kg of organic waste. Field observations and soil analyses were conducted to assess land conditions, followed by technology transfer to Gampong Pie community members. Practical Applications: The mobile bio-composter processes household, municipal, and agricultural waste while enabling community members to produce their own microbial inoculants. This technology supports economic empowerment through fertilizer production and sales, addressing critical land issues while creating new business opportunities. Conclusion: The initiative successfully produced a mobile bio-composter installation that converts organic waste into biofertilizer for remediating coastal critical lands, promoting sustainable organic agriculture development in tsunami-affected areas.
Co-Authors Bulan, Ramayanty Darwin Dhafir, Muhammad MUHAMMAD RIZAL Nanda, Surya Putri, Cut Amelia Ratna Ratna Siti Mechram