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Kelik Putranto, Kelik
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PENGARUH KONSENTRASI ETHEPHON PADA PROSES DEGREENING BUAH JERUK LEMON (Citrus limon L.) CALIFORNIA Putranto, Kelik; Haerudjaman, R.; Gunawan, Andri
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.891

Abstract

The color of the peel of the California type lemon when harvested is generally green. Degreening technology using ethepon solution can improve the color of lemon peel to yellow. Degreening is the process of chemically remodeling the green pigment (chlorophyll) in orange peel and forming a yellow color (carotenoids) without affecting the internal quality of the fruit. The study aims to examine the effect of ethepon concentration to stimulate yellow pigments (carotenoids) and its effect on the physicochemical properties of California lemons from Majalengka. Degreening lemons using concentrations of 0 ppm, 200 ppm, 400 ppm, 600 ppm, 800 ppm and 1000 ppm solutions dipped for 10 seconds. Observations were made after one of the treatments had the effect of changing the color of lemons to full yellow (Value 5). Other physicochemical observations include weight loss, total acid, vitamin C and total soluble solids. The results showed that changes in fruit skin color began to occur on day 4 after degreening treatment. The best ethepon concentration is 1000 ppm i.e. it can improve the color quality of lemon fruit from full green to full yellow without negative influence on weight loss, total dissolved solids, vitamin C, and total acid.
Pengaruh Konsentrasi Kalium Permanganat Terhadap Karakteristik Pisang Ambon (Musa paradisiaca var. sapientum (L.) Kunt.) Selama Penyimpanan Ningrumsari, Ida; Putranto, Kelik; Anggraeni, Tharisa
SINTA Journal (Science, Technology, and Agricultural) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.2.291-302

Abstract

Bananas are the fruit with the highest production in Indonesia, but quality disintegration often occurs during the distribution process. Therefore, it is necessary to maintain the quality and shelf life of bananas during the distribution process by using potassium permanganate as a ripening inhibitor. The purpose of this research was to study the effect of potassium permanganate concentration on the characteristics of ambon banana during storage. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University from January to March 2023 The method used in this study used a Randomized Block Design (RAK) with various concentrations of potassium permanganate 0% as control, 2%, 4%, 6%, 8% and 10%. The parameters observed during storage were physico-chemical parameters consisting of peel color scale index, weight loss, moisture content, total acid, vitamin c, and total soluble solids, and sensory parameters, namely the level of liking for aroma, taste, and texture of ambon bananas. The results showed that different concentrations of potassium permanganate significantly affected the characteristics of ambon bananas during 7 days storage. The use of 6% potassium permanganate concentration was the most effective and economical in maintaining the characteristics and shelf life of ambon banana 4 days longer than the control.
Analisis asam oksalat pada pembuatan asam sunti (Averrhoa bilimbi) berdasarkan variasi konsentrasi garam dan suhu pengeringan HK, Lenny Amelia; Putranto, Kelik
Composite: Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.842

Abstract

Bilimbi (Averrhoa bilimbi) is a popular raw material in the production of asam sunti, known for its distinct sour taste. Oxalic acid, which is found in bilimbi, can affect the quality and safety of the final product. Asam sunti is a fermented product that involves a preservation process using salt, which not only adds flavor but also has the potential to alter the nutritional content of the raw material. This study aims to analyze the oxalic acid content in the production of asam sunti from bilimbi (Averrhoa bilimbi) with variations in salt concentration and drying temperature. The study uses an experimental method with variations in salt concentration (5%, 10%, and 15%) and drying temperature (40°C, 50°C, and 60°C) to determine their effects on the oxalic acid content. The results show that both salt concentration and drying temperature affect the oxalic acid content in asam sunti. The treatment with 15% salt concentration (a3) and 40°C drying temperature (b1) gave the best results because these two factors support each other in maintaining the oxalic acid content. The 15% salt concentration is high enough to improve preservation and drying, while the 40°C drying temperature is optimal for preventing the degradation of chemical components.
Pengaruh Imbangan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Mocaf (Modified Cassava Flour) pada Karakteristik Pie Auliyah, Fitri; Putranto, Kelik
Jurnal Dimamu Vol. 4 No. 3 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i3.1617

Abstract

This research aimed to determine the optimal ratio of purple sweet potato flour and mocaf flour to achieve the best characteristics of milk pie, focusing on water content, organoleptic properties, carbohydrate content, and crude fiber. The research was carried out at the Chemistry and Food Processing Laboratories of the Faculty of Agriculture, Ma'soem University, with chemical testing conducted at the Chemistry Laboratory of Bakti Asih Bandung College and the Food Technology Laboratory at the Faculty of Engineering, Pasundan University, from March to July 2024. The experimental method used was a Randomized Group Design (RAK). The treatments included varying proportions of purple sweet potato flour and mocaf flour at 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%:70%, with each treatment repeated five times. The analysis covered water content, carbohydrate content, crude fiber content, and organoleptic evaluation, including color, aroma, taste, and texture of the milk pie. The findings revealed that a 60% purple sweet potato flour and 40% mocaf flour ratio produced the best milk pie characteristics, based on preference levels for color (3.76 - liked), aroma (4.04 - liked), and texture (3.68 - liked), along with a carbohydrate content of 12.19% and crude fiber of 3.98%.
Co-Authors Anggraeni, Tharisa Auliyah, Fitri Gunawan, Andri Haerudjaman, R. HK, Lenny Amelia Ningrumsari, Ida