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All Journal Paspalum: Jurnal Ilmiah Pertanian
Farida Farida
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry

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Analisis Kadar Air, Susut Bobot, dan Warna (L*, a*, dan b*) pada Paprika Hijau (Capsicum annuum var Grossum) dengan Jenis Edible Coating Berbeda Amelia Amelia; Kusumiyati Kusumiyati; Farida Farida
Paspalum: Jurnal Ilmiah Pertanian Vol 11, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v11i2.591

Abstract

Paprika (Capsicum annuum var Grossum) is a prospective horticultural commodity to be developed in Indonesia, so the production needs to be increased. However, paprika is included as a perishable commodity, so it affects the quality and shelf life. Postharvest technology that can maintain quality and extend the shelf life of horticultural products is edible coating. Gelatin and chitosan are materials that can be used as coatings. The experiment aimed to determine the effect of edible coating types on the quality of green peppers in the form of water content, weight loss, and color components (Lightness, a*, and b*). This experiment was carried out from October 2022 to March 2023 at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experiment used a completely randomized design consisting of 6 treatments, namely control (without edible coating) stored 0 days, control (without edible coating), 5% Gelatin, 10% Gelatin, 1% Chitosan, and 2% Chitosan stored 8 days and repeated 4 times. The results showed that there was an effect of edible coating on the moisture content and weight loss of the peppers, but did not affect the color components in the form of Lightness (L*), a*, and b*. Chitosan 2% could maintain the moisture content of green peppers during storage for 8 days, while treatment with 5% gelatin and 2% chitosan resulted in lower weight loss compared to the control.
Analisis Kadar Air, Susut Bobot, dan Warna (L*, a*, dan b*) pada Paprika Hijau (Capsicum annuum var Grossum) dengan Jenis Edible Coating Berbeda Amelia Amelia; Kusumiyati Kusumiyati; Farida Farida
Paspalum: Jurnal Ilmiah Pertanian Vol. 11 No. 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v11i2.591

Abstract

Paprika (Capsicum annuum var Grossum) is a prospective horticultural commodity to be developed in Indonesia, so the production needs to be increased. However, paprika is included as a perishable commodity, so it affects the quality and shelf life. Postharvest technology that can maintain quality and extend the shelf life of horticultural products is edible coating. Gelatin and chitosan are materials that can be used as coatings. The experiment aimed to determine the effect of edible coating types on the quality of green peppers in the form of water content, weight loss, and color components (Lightness, a*, and b*). This experiment was carried out from October 2022 to March 2023 at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experiment used a completely randomized design consisting of 6 treatments, namely control (without edible coating) stored 0 days, control (without edible coating), 5% Gelatin, 10% Gelatin, 1% Chitosan, and 2% Chitosan stored 8 days and repeated 4 times. The results showed that there was an effect of edible coating on the moisture content and weight loss of the peppers, but did not affect the color components in the form of Lightness (L*), a*, and b*. Chitosan 2% could maintain the moisture content of green peppers during storage for 8 days, while treatment with 5% gelatin and 2% chitosan resulted in lower weight loss compared to the control.
Review: Metabolit Sekunder pada Kelapa Sawit Mira Ariyanti; Farida Farida; Uum Umiyati
Paspalum: Jurnal Ilmiah Pertanian Vol. 12 No. 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v12i1.709

Abstract

Oil palm is known as a plantation crop that produces vegetable oil which is widely used in human life. Palm oil is produced from fresh fruit bunches (FFB) which originate from female flowers. Another part of the oil palm plant that has not been widely utilized is the oil palm leaves. When these leaves have been pruned, they will become abundant garden waste. Apart from that, there are empty palm oil bunches (tankos) which are classified as factory waste. Further research is needed regarding the compound content, especially the secondary metabolite content of midrib and tankos so that their utilization is optimal. The aim of this review is to determine the content of secondary metabolite compounds in oil palm plants and the potential for wider use. The method used is collecting library data, reading, analyzing and writing it down. The data and references used are scientific articles in national and international journals, textbooks, literature reviews and other sources. Based on the review, information was obtained that oil palm leaves contain several secondary metabolite compounds, especially saponins and phenols, while tankos contains phenol compounds. The amount of secondary metabolite compound content is not yet known for certain and this could be an opportunity to conduct research to determine the content of secondary metabolite compounds, especially for oil palm plants.
Co-Authors Amelia Amelia Kusumiyati Mira Ariyanti Uum Umiyati