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All Journal Kultivasi Eksakta : Berkala Ilmiah Bidang MIPA
Rachman, Aulia Afifah
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Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Mechanical Engineering

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Effect of Nutrient Solution Temperature and Varieties on Growth and Yield of Lettuce (Lactuca sativa L.) with Nutrient Film Technique System Rachman, Aulia Afifah; Kusumiyati, Kusumiyati; Sutari, Wawan; Shazma Anwar 
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 04 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol23-iss04/390

Abstract

Lettuce plants are cool-season leaf vegetables, if grown in areas near the city center with high temperatures can reduce the quantity and quality of the yield. The low temperature in the root zone in the hydroponic system was the solution. This experiment aimed to determine the effect of nutrient solution temperature and variety on the growth and yield of lettuce plants in the nutrient film technique (NFT) system. The experimental design used was a Randomized Block Design with 6 treatments (a combination of solution temperatures 25, 16, and 10 ℃; Red and Green lettuce). The result showed no significant effect of the treatment on the number of leaves 0-20 days after planting (DAP) and root length. Nutrient solution temperature +10 ℃ gave the best response to the number of leaves (13.08 sheets), plant height (20.80 cm), root volume (18.88 mL), and fresh weight (137.08 g) of green lettuce plants.
Study on Color Properties of Auricularia auricula-judae (Bull.) Quél. Affected by Nano Edible Coatings, Packaging Types, and Storage Temperatures Kusumiyati, Kusumiyati; Rachman, Aulia Afifah; Hamdani, Jajang Sauman
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 03 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss03/614

Abstract

Wood ear mushroom is a traditional edible and medicinal mushroom widely consumed as a food supplement. The color of the fruit body is a crucial indicator of commercial quality that influences consumer purchasing interest. However, color quality can decrease due to inappropriate post-harvest technology. The application of nano edible coating, packaging, and storage temperature can help maintain color stability during storage. This study aims to determine the effect of nano edible coating, packaging, and storage temperature on the color of wood ear mushrooms based on the parameters L*, a*, b*, Chroma, Hue, Browning Index, and color difference. The experimental design used was a Completely Randomized Design (CRD) with a combination of nano edible coating (sodium alginate and aloe vera), packaging (biodegradable, wrap, and vacuum plastic), and storage temperatures (±25 ℃, 10 ℃, and 5 ℃). Each treatment was repeated twice, resulting in 38 experimental units, each consisting of 3 mushrooms, total of 114 mushrooms. The results showed that nano aloe vera with vacuum packaging at a storage temperature of 5 ℃ provided the best results in maintaining the color of the wood ear mushroom during storage, with the lowest lightness and color difference values.
Evaluation of color, water content, and antioxidant properties of wood ear mushroom with nano edible coating, packaging, and storage temperature Rachman, Aulia Afifah; Hamdani, Jajang Sauman; Kusumiyati, Kusumiyati
Kultivasi Vol 24, No 2 (2025): Jurnal Kultivasi
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kultivasi.v24i2.65178

Abstract

Wood ear mushrooms are often consumed in Asia and Tropical America for their jelly-like texture, health, and freshness. However, they are easily damaged due to microbes and poor postharvest handling, which affects quality. The combination of nano edible coating, packaging, and storage temperature offers a solution to these issues. This study aims to evaluate the effect of nano edible coating, packaging, and storage temperature on the color (L*, a*, and b*), water content, and antioxidant properties (total phenolic and flavonoid) of wood ear mushrooms. The study was conducted at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experimental design used was a Completely Randomized Design with a total of 18 combinations of nano edible coating (sodium alginate and aloe vera), packaging (biodegradable, wrap, and vacuum plastic), and storage temperature (±25 ℃, 10 ℃, and 5 ℃). Each treatment was replicated twice, resulting in 36 experimental units, with 3 mushrooms per unit for a total of 108 mushrooms. The results showed a significant effect of the combination treatments on L* at 9 days after treatment (DAT), a* at 6 DAT, water content at 6 and 9 DAT, total phenolics, and total flavonoids during the storage period. Nano aloe vera with vacuum packaging at 5 ℃ gave the best effect on L* value at 9 DAT, water content at 6 and 9 DAT, total phenolic at 3 and 6 DAT, and total flavonoid at 6 DAT. These results indicated the potential of the treatment in maintaining the quality of the wood ear mushroom during storage.
Co-Authors Jajang Sauman Hamdani Kusumiyati Shazma Anwar  Wawan Sutari