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All Journal Planta Tropika BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks AGRITEKNO, Jurnal Teknologi Pertanian Emerging Information Science and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Indira Prabasari, Indira
Program Studi Agroteknologi, Fakultas Pertanian, Universitas Muhammadiyah Yogyakarta
Agriculture, Biological Sciences & Forestry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

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Comparison of destructive and non destructive method in maturity index of Garcia mangostana Prabasari, Indira
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 6, No 2 (2018)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2018.086.100-105

Abstract

Postharvest maturity index for mangosteen (Garcinia mangostana L) is very important for picking and grading during postharvest processing. Skin color change is the primary maturity index for mangosteen. However, determination using human eyes needs many skilled labours and is inconsistent. Therefore, new method in image processing technology using SVM (Support Vector Machine) was employed in this study. Chemical analysis of mangosteen was performed and used as a reference of SVM method. The chemical analysis of mangosteen showed that anthocyanin content increased from 126.20 ppm at stage 1 to 213.98 ppm at stage 6. Reducing sugar content increased from 3.17% at stage 1 to 7.92% at stage 6. The same pattern was found for total soluble solid, an increase from 3.86% at stage 1 to 7.81% at stage 6. Whereas for total acid content and hardness the pattern was the opposite. Total acid content was decreased from 1.78% at stage 1 to 1.06% at stage 6 and the fruit hardness of mangosteen was also declined, showing the number from 4.30 N at stage 1 to 0.69 N at stage 6. For SVM method, image aquisition was conducted for mangosteen images from stage 1 to stage 6, followed by color feature extraction for each stages. The result was trained and tested using SVM and resulted accuracy level of 83.3%. 
Pengolahan Limbah Rumah Tangga Minyak Jelantah Menjadi Sabun Cair Prabasari, Indira; Rineksane, Innaka Ageng
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 11, No 2 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/berdikari.v11i2.17320

Abstract

Used cooking oil is dangerous for health, and its presence can pollute the environment if thrown away without processing it first. This training activity aims to provide insight and knowledge to the RT 03 Pasekan Lor area community about the dangers of used cooking oil and efforts to process used cooking oil into raw material for dishwashing soap. The activity aims to increase community knowledge and skills in using used cooking oil as a raw material for washing soap. This activity was carried out in several stages: (1) focus group discussion with RT 03 Pasekan Lor administrators to explore problems and formulate priority activities, (2) education on the dangers of used cooking oil for health and the environment, (3) training on making used cooking oil dish soap, and (4) evaluation monitoring activities related to participants' abilities in the independent practice of processing used cooking oil into dishwashing soap. Residents' awareness of not carelessly throwing away used cooking oil in the environment and their willingness to collect and process it into dishwashing soap increased after participating in the activity. The antimicrobial test results for dishwashing soap made from used cooking oil showed a total plate number of 6x102 colonies/ml and a pH of 7.4, meeting the SNI 4075-2:2017 standard. Organoleptic testing showed that the panelists liked the color, smell, viscosity, foam, and firmness of the training products. However, the product's bacterial inhibition test was still below that of commercial dishwashing soap products.
Analysis of Cross Validation on Classification of Mangosteen Maturity Stages using Support Vector Machine Prabasari, Indira; Zuhri, Afrizal; Riyadi, Slamet; Hariadi, Tony K; Utama, Nafi Ananda
Emerging Information Science and Technology Vol 5, No 1 (2024): May
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/eist.v5i1.22359

Abstract

This study explores the efficacy of the Support Vector Machine (SVM) method in classifying mangosteen fruit images based on six ripeness levels. Employing SVM enables nonlinear data classification and simultaneous utilization of multiple feature extractions, resulting in enhanced accuracy. Analysis reveals that models integrating three feature extractions outperform those with only two. With ample training data and optimized parameters, SVM achieves detection accuracy exceeding 90%. However, algorithmic enhancements are necessary to compute RGB color index values for all pixels on mangosteen skin surfaces, possibly through circular-shaped windows approximating the fruit's contour. Moreover, comparative assessments of RGB color system calculations against alternative systems such as HSI are crucial for selecting the most suitable color model in alignment with human perception.
Pengaruh Precooling Dan Coating Terhadap Chilling Injury Buah Nanas ‘Queen’ (Ananas comosus L.) Prabasari, Indira; Utama, Nafi A; Lestari, Mutiara I; Djaafar, Titiek F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.117

Abstract

Pineapple (Ananas comosus L.) ‘Queen’ is very sensitive to chilling injury when stored at low temperatures. Symptoms of chilling injury are characterized by the appearance of a brown color on the fruit's flesh (blackheart, black spot, internal browning). Post-harvest treatments such as coating and precooling can prevent chilling injury. The research aimed to determine the effect of coating using 2% chitosan and precooling at 18°C before coating on the chilling injury of pineapple ‘Queen'. The research was carried out using experimental methods and arranged in a completely randomized design with six treatment levels, namely (P1) control, (P2) 1 day precooling without coating, (P3) 2 days precooling without coating, (P4) coating without precooling, (P5) coating preceded by one day of precooling, and (P6) coating preceded by two days of precooling. Parameter analysis includes firmness, total soluble solids, reducing sugars, total phenolic compounds, and percentage of chilling injury during 24 days of storage. Organoleptic tests were also carried out to see the effect of treatment on the taste and texture of 'Queen' pineapple. The results showed that pineapple fruit treated with precooling for one day without coating (P2) was the best treatment for preventing chilling injury during 24 days of storage.
Classification of Mangosteen Surface Quality Using Principal Component Analysis Riyadi, Slamet; Ayu Ratiwi, Amelia Mutiara; Damarjati, Cahya; Hariadi, Tony K.; Prabasari, Indira; Utama, Nafi Ananda
Emerging Information Science and Technology Vol. 1 No. 1: February 2020
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/eist.115

Abstract

Mangosteen (Garcinia mangostana L) is one of the primary contributor for Indonesia export. For export commodity, the fruit should comply the quality requirement including its surface. Presently, the surface is evaluated by human visual to classify between defect and non- defect surface. This conventional method is less accurate and takes time, especially in high volume harvest. In order to overcome this problem, this research proposed images processing based classification method using principal component analysis (PCA). The method involved pre-processing task, PCA decomposition, and statistical features extraction and classification task using linear discriminant analysis. The method has been tested on 120 images by applying 4-fold cross validation method and achieve classification accuracy of 96.67%, 90.00%, 90.00% and 100.00% for fold-1, fold-2, fold-3 and fold-4, respectively. In conclusion, the proposed method succeeded to classify between defect and non-defect mangosteen surface with 94.16% accuracy.
The Effect of Concentration and Immersion Time of Sodium Hydrogen Sulfites as an Anti-Browning Agent in Sliced Apples (Malus sylvestris Mill.) Utama, Nafi; Nusivera, C.D.; Prabasari, Indira; Setiawan, Chandra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.648

Abstract

Sodium hydrogen sulfite or sodium bisulfite (NaHSO3) is a common anti-browning agent to preserve fresh produce. We can maintain the color of fruits and vegetables by inhibiting certain enzymes involved in the browning process. The study evaluates different concentrations (50, 100, 150, and 200 ppm) and immersion time (three and five minutes) of NaHSO3 applied to fresh-cut apples. Sliced apples (n=189 slices) were grouped into nine groups: N50I3 (50 ppm NaHSO3 immersion for three minutes),  N100I3 (100 ppm NaHSO3 immersion for three minutes),  N150I3 (150 ppm NaHSO3 immersion for three minutes),  N200I3 (200 ppm NaHSO3 immersion for three minutes), N50I5 (50 ppm NaHSO3 immersion for five minutes), N100I5 (100 ppm NaHSO3 immersion for five minutes),  N150I5 (150 ppm NaHSO3 immersion for five minutes), N200I5 (200 ppm NaHSO3 immersion for five minutes) and control group. The samples were compared between groups for peroxidase activity (unit/min), polyphenol oxidase activity (unit/min), phenolic content (ppm), total antioxidant activity (%), and discoloration (hue) every three days for 15 days. The results showed that immersing freshly cut fruit of Manalagi apples in NaHSO3 50 ppm for three minutes was the best treatment for inhibiting the enzymatic browning process compared to other treatments. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 5: Industry, Innovation and Infrastructure
Co-Authors Ayu Ratiwi, Amelia Mutiara Cahya Damarjati Chandra Setiawan, Chandra Innaka Ageng Rineksane Lestari, Mutiara I Nusivera, C.D. Slamet Riyadi Titiek F Djaafar Tony K Hariadi Utama, Nafi Utama, Nafi A Utama, Nafi Ananda Zuhri, Afrizal