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All Journal Warta IHP (Warta Industri Hasil Pertanian) Journal of Tropical AgriFood AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Musdalifah, Nuzlul
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering

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Pengaruh Suhu dan Lama Penyimpanan Terhadap Warna Jeruk Siam Pontianak Setelah Degreening Musdalifah, Nuzlul; Aris Purwanto, Yohanes; Poerwanto, Roedhy
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1187.344 KB)

Abstract

Warna kulit merupakan salah satu faktor pendukung utama yang secara komersial menentukan pilihan konsumen untuk membeli jeruk. Degreening merupakan proses perubahan kulit jeruk dari warna hijau menjadi warna kuning atau jingga tanpa mempengaruhi kualitas internal buah. Tujuan penelitian ini adalah untuk menentukan suhu dan lama penyimpanan yang optimum untuk buah jeruk Siam setelah proses degreening serta menganalisis perubahan fisiologi buah selama penyimpanan. Perlakuan cold dan non-cold storage merupakan perlakuan awal pascapanen sebelum proses degreening. Perlakuan degreening dilakukan dengan pemaparan gas etilen 200 ppm, suhu 20oC selama 48 jam. Selanjutnya, jeruk hasil degreening disimpan pada suhu 10, 15, 20, dan 27oC (suhu ruang). Analisis perubahan warna kulit jeruk dilakukan setiap tiga hari untuk semua kondisi penyimpanan. Hasil penelitian menunjukkan bahwa terjadi peningkatan indeks warna jeruk citrus color indeks (CCI) dari nilai 0.16 menjadi 10.14 pada suhu 10 oC dan menghasilkan warna jeruk dengan warna kulit optimum jingga cerah.
Pengaruh Suhu dan Lama Penyimpanan Terhadap Warna Jeruk Siam Pontianak Setelah Degreening Nuzlul Musdalifah; Yohanes Aris Purwanto; Roedhy Poerwanto
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1187.344 KB) | DOI: 10.32765/warta ihp.v33i01.3816

Abstract

Warna kulit merupakan salah satu faktor pendukung utama yang secara komersial menentukan pilihan konsumen untuk membeli jeruk. Degreening merupakan proses perubahan kulit jeruk dari warna hijau menjadi warna kuning atau jingga tanpa mempengaruhi kualitas internal buah. Tujuan penelitian ini adalah untuk menentukan suhu dan lama penyimpanan yang optimum untuk buah jeruk Siam setelah proses degreening serta menganalisis perubahan fisiologi buah selama penyimpanan. Perlakuan cold dan non-cold storage merupakan perlakuan awal pascapanen sebelum proses degreening. Perlakuan degreening dilakukan dengan pemaparan gas etilen 200 ppm, suhu 20oC selama 48 jam. Selanjutnya, jeruk hasil degreening disimpan pada suhu 10, 15, 20, dan 27oC (suhu ruang). Analisis perubahan warna kulit jeruk dilakukan setiap tiga hari untuk semua kondisi penyimpanan. Hasil penelitian menunjukkan bahwa terjadi peningkatan indeks warna jeruk citrus color indeks (CCI) dari nilai 0.16 menjadi 10.14 pada suhu 10 oC dan menghasilkan warna jeruk dengan warna kulit optimum jingga cerah.
Color Changes in Chili (Capsicum frutescens L.) During Thin-Layer Drying Musdalifah, Nuzlul; Muhidong, Junaedi; Supratomo, Supratomo
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.v9i2.722

Abstract

This study investigates the effects of hot water blanching and air velocity on the color stability of chilli (Capsicum frutescens L.) during thin-layer drying. The objective was to determine optimal pre-treatment and drying conditions that preserve visual quality and enhance drying efficiency. A controlled laboratory-scale dryer was used, applying blanching at 90°C for 3 minutes and air velocities of 1.0 m/s and 1.5 m/s. Color parameters (L*, a*, b*), total color change (?E*), and hue angle shift (?H*) were measured periodically. Statistical analysis was conducted using ANOVA and Tukey HSD tests. The results show that blanching significantly improved color retention and reduced enzymatic browning. Higher air velocity accelerated drying and enhanced uniformity, with the combination of blanching and 1.5 m/s airflow yielding the best outcomes in terms of color stability and drying time. Interaction effects between blanching and airflow were synergistic, contributing to improved product quality. These findings align with previous studies and reinforce the importance of integrated drying strategies. In conclusion, the study demonstrates that combining blanching with optimized airflow enhances drying kinetics and preserves the visual quality of chili. These insights are valuable for small-scale processors and contribute to the development of efficient postharvest technologies. Future research should explore nutrient retention, aroma profiles, and advanced modeling of drying behavior. Contribution to Sustainable Development Goals (SDGs):SDG2: Zero HungerSDG 4: Quality EducationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Effect of bread improver addition on preference, volume expansion, nutritional value, and total calories of sweet bread substituted with modified cassava flour (mocaf) Yuliani, Yuliani; Purba, Nova Solina; Musdalifah, Nuzlul; Sagita, Yupita Veby; Utarini, Christina Elvina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26724.60-67

Abstract

Modified cassava flour (mocaf) can be used as an alternative to wheat flour to reduce wheat flour consumption. Previous research has shown that substituting wheat flour with mocaf to produce sweet bread with physical and sensory characteristics similar to those of sweet bread made from 100% wheat flour requires a maximum of 20%. Efforts to increase the mocaf substitution to 40% must be accompanied by product modifications, such as the addition of a bread improver, to ensure that the resulting bread remains soft and palatable. This study aimed to determine the effect of adding a bread improver on the preference, volume expansion, nutritional value, and total calories of sweet bread substituted with 40% mocaf. The study was designed using a non-factorial Completely Randomized Design. The amount of bread improver added was 0 g (control), 0.2, 0.4, 0.6, and 0.8 g. The results of the study showed that the addition of bread improvers had a significant effect (p <0.05) (based on the Duncan Multiple Range Test) on total calories, as well as water, ash, protein, and carbohydrate content, and preference for texture, outer color, and inner color of sweet bread (based on the Dunn post hoc test). There was an increase in water, ash, and protein content and a decrease in carbohydrate and total calorie content with increasing amounts of bread improver added to sweet bread, making it a healthier alternative to bread. Meanwhile, the fat content and bread volume expansion were not affected by the amount of bread improver. The panelists liked the color, aroma, texture, and taste of the sweet bread. The addition of a bread improver of 0.8 g / 100 g produced bread that could match the nutritional value and total calories of sweet bread made from 100% wheat flour (without mocaf substitution).
Co-Authors Aris Purwanto Junaedi Muhidong Purba, Nova Solina Roedhy Poerwanto Sagita, Yupita Veby Supratomo, Supratomo Utarini, Christina Elvina Yuliani Yuliani