Penentuan Pola Peningkatan Kekerasan Kulit Buah Manggis Selama Penyimpanan Dingin dengan Metode NIR Spectroscopy

Pericarp hardening of mangosteen fruit has correlation with the decrease in moisture content due to transpiration and respiration during storage. The change of pericarp moisture content during storage may be determined nondestructively using near infrared (NIR) spectroscopy. The objectives of this study were to build calibration model of NIR reflectance to predict the moisture content of the pericarp, and to determine the pattern of pericarp hardening based on change of moisture content during storage using NIR reflectance. NIR reflectance spectra were obtained from fruits stored at 8ºC, 13ºC, and room temperature. Calibrations were built using partial least squares (PLS) and artificial neural network (ANN) models. Results of analysis indicated that pericarp moisture content could be predicted well by NIR reflectance using the calibration model of PLS for mangosteen stored at 8ºC, 13ºC, and room temperature. The pattern of pericarp hardening based on change of moisture content also could be determined using NIR reflectance for mangosteen stored at 13ºC and room temperature

Pendugaan Kandungan Kimia Mangga Gedong Gincu Menggunakan Spektroskopi Inframerah Dekat

Tujuan dari penelitian ini adalah memprediksi kandungan total padatan terlarut (TPT), total asam, rasio gula asam, dan padatan tidak terlarut (serat kasar) mangga Gedong Gincu secara non destruktif menggunakan spektroskopi inframerah dekat (NIR). Bahan yang digunakan berupa mangga Gedong Gincu sebanyak 182 buah. Pengukuran spektra reflektan NIR dilakukan pada panjang gelombang 1000 – 2500 nm menggunakan NIRFlex N-500 fiber optik solid dilanjutkan pengukuran data referensi laboratorium. Lima pra-proses data spektra yaitu smoothing 3 points (sa3), normalisasi (n01), first derivative Savitzzky-golay (dg1), kombinasi (n01,dg1), dan Multiplicative Scatter Correction (MSC) dilakukan untuk meningkatkan akurasi model kalibrasi. Kalibrasi data NIR dan data kimia dilakukan menggunakan metode Partial Least Square (PLS). Metode terbaik untuk prediksi padatan tidak terlarut diperoleh dengan pra-proses MSC dan kalibrasi PLS dengan nilai Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) adalah 0,91, 0,25 %, 0,39 %, 2,14, dan faktor PLS 12. Kandungan rasio gula asam diduga dengan pra-proses MSC serta kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,81, 32,08 °Brix/%, 38,44 °Brix/%, 1,45 dan faktor PLS yang digunakan 12. TPT diduga menggunakan pra-proses sa3 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,82, 1,04 oBrix, 1,28 °Brix, 1,52. Model kalibrasi total asam diperoleh pra-proses dg1 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,74, 0,01 %, 0,12 %, 1,33. Hasil penelitian ini menunjukkan bahwa model yang dikembangkan dapat digunakan untuk menduga kandungan kimia mangga Gedong Gincu secara non destruktif

Penggolongan Mangga CV Arumanis Berdasarkan Mutu Internal

The purpose of this study was to assess NIRS method to classify mango cv Arumanis based on its internal quality during cold storage. Reflectances of mango at harvest date (H0), 12 days of storage (H12), and 22 days of storage were measured by using NIRflex Spectrometer at wavelengths of 1000-2500 nm, followed by measurement of physico chemical properties of mango (total soluble solid, total acid, TSS-acid ratio, firmness and weight loss). Unsupervised Principal component analysis (PCA) and pre treatment NIR spectra were performed on NIR spectra to classify mango (H0, H12, H22) and mahalanobis distance was used to validate the results. The result showed that reflectances of mango decreased during storage indicating the increase of NIR absorption by internal compounds of mango. TSS, TSS-acid ratio, and weight loss increased during storage as total acid and firmness decreased. NIRS and PCA analysis with pretreatment of quantile normalization and smoothing, and mahalanobis distance parameter could classify mango of 0, 12 and 22 days of storage based on its internal quality with accuracy of 87 %

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang

Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more

Karakteristik Transmisi Gelombang Ultrasonik dan Hubungannya dengan Sifat Fisiko-Kimia Buah Naga

Commonly the quality of dragon fruit in Indonesia is determined manually by using visual appearances and it gives un-uniformly results caused by human factors and the judgement is not reflected the internal quality of dragon fruit. Destructive method is usually used to determine the internal quality of dragon fruit that is unsuitable for quality control of fresh dragon fruit. So a non destructive method is required for evaluation the quality of dragon fruit. The objectives of the research were to determine the physico-chemical and ultrasound wave transmission characteristics of super red dragon fruit according to harvesting time, and to study the relationship between ultrasound wave transmission characteristics and physico-chemical characteristics of super red dragon fruit. Super-red dragon fruits were harvested at 30, 32, and 34 days after flower blooms (150 samples) from PT Wahana Cory, Ciapus, Bogor. The results showed that the ultrasound velocity of super red dragon fruit ranged from 614.10 to 680.16 m/s and the attenuation coefficient were 57.32 to 62.40 Neper per meter. The attenuation coefficient was significantly different according to maturity. There were significant correlations between ultrasound parameters (velocity and attenuation coefficient) and physico-chemical of super red dragon fruit (firmness, sugar content, total soluble solid, and total acid)

Analisis Perubahan Kualitas Pascapanen Pepaya Varietas IPB9 pada Umur Petik yang Berbeda

Papaya is generally harvested at condition of hard green mature. The maturity level depends on the market destination. Understanding the maturity level and its postharvest quality changes of papaya during storage is important in order to determine the market destination. The objective of this study was to investigate the effect of different picking date on the postharvest quality and shelf life of papaya cv. IPB9 during storage period. Sample of papaya fruits were harvested at 135, 131, 128, 121 and 114 days after anthesis. After harvesting, papaya fruits were ripened artificially by injecting 50ppm of ethylene during 24 hand then were placed in the room temperature. The results showed that picking date of 128 has the highest starch content. After ripening, this papaya fruit has soluble solid content (SSC) of 6.7oBrix. For those papaya fruits with picking date of 135 and 131 have SSC of 8.3oBrix dan 7.5oBrix at four days storage.Papaya fruit with picking days of 128 has the longest shelf life until six days. The shortest shelf life was papaya fruits with picking date of 131 and 135 until four days. These picking date of 114 and 121 showed the lowest SSC. It could be concluded that for papaya fruit cv IPB9, the picking date of 128 was the most suitable for long distance market