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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknologi Pangan dan Hasil Pertanian
Setyadjit Setyadjit, Setyadjit
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Aplikasi Zeolit+KMnO4 dan Silika Gel Untuk Memperpanjang Masa Simpan Cabai Rawit Merah (Capsicum frutescens L.) Nurmala, Rike; Darmawati, Emmy; Setyadjit, Setyadjit
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.605

Abstract

Cayenne pepper is a fruit vegetable commodity with a climacteric type of respiration pattern that produces ethylene. This research aims to maintain and extend the shelf life of red cayenne pepper by applying an ethylene adsorber bag (EAB). The material used in this research is red cayenne pepper (Capsicum frutescens L.) variety ori 212. The research stage is divided into two parts: preliminary research and main research. Measuring the production of ethylene and H2O in red cayenne pepper following harvesting is done in the preliminary stage. The study's primary goal is to preserve and increase the shelf life of red cayenne pepper by using EAB, storing it at 27 ± 2 °C for 10, 15, and 20 days, and then observing the results once the EAB is removed. If the data is normally distributed, it is analyzed using the t-sample test, and if it is not normally distributed with the Mann-Whitney test. The outcomes showed that using EAB to keep red cayenne pepper fresh for 10 days in scenario 1, 15 days in scenario 2, and 18 days in scenario 3 at room temperature (27±2 °C).
Perubahan Mutu Buah Pepaya Varietas IPB 9 (Calina) Selama Penyimpanan Pasca Simulasi Transportasi Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Darmawati, Emmy; Setyadjit, Setyadjit
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7746

Abstract

Papaya (Carica Papaya L.) IPB 9 (calina) variety is a papaya fruit that has thick, sweet flesh and very high fruit productivity. During the transportation process of papaya, mechanical damage (bruises, abrasions, weight loss) and physiological damage often occur, which can cause papaya decrease in quality during storage before consumption. The purpose of this study was to determine changes in the quality of papaya after 2-hour transportation simulation. The research design used a randomized block design (RAK) with the treatment of the position of the fruit in the packaging, which was stored horizontally (KS1) and vertically (KS2) during the transportation simulation process. Papaya hat has been simulated for transportation is stored at 18–20oC for 12 days. Quality of papaya weight loss stored for 12 days for KS1 reached 7.34% and KS2 reached 7.43%. Hardness quality of papaya  stored for 12 days for KS1 is 0.84 kgf, and for KS2, it is 0.76 kgf. Quality of papaya skin color after 12 days of storage decreased the freshness of the papaya fruit, but it was still fit for consumption. Total dissolved solids content after being stored for 12 days for KS1 reached 11.45% and KS2 reached 11.32%.
Co-Authors Emmy Darmawati Hadi Yusuf Faturochman Ismaya, Pandu Legawa Nurmala, Rike