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Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.

Zeolite is aluminosilicate containing pores and cavities that are usually used as absorbent materials. Nano zeolite - molybdate was used as a ripeness indicator of avocado. The ripeness indicator was made by dissolving molybdate in hydrogen peroxide (H2O2) and mixed with nano zeolite. This study was aimed to determine the colour change of indicator, and the relationship between the changing colour of indicator and the ripening of avocado. The ripeness indicator was prepared used activated nano zeolite with HCl 1 N for 24 h, then mixed with 4 mL peroxomolybdate. Nano zeolite-molybdate tablets was packed using 0,04 mm thick of LDPE plastic, and it was inserted inside avocado packaging. The ripeness indicator would identified by the ethylene production of avocados, and resulted changing the indicator colour from yellow to blue. The yellow colour would represent unripe avocado, but the blue colour would represent ripe avocados. The colour changing was related with the decrease of avocado quality during 10 days storage with the rate of weight loss 0.0113%, the rate of sugar level 0.7182% and the rate of avocado hardness 2.1132% by day.

Red ginger is an herbal plant that contains active components and can be used to control microorganisms. In this study, active packaging in the form of an antimicrobial sachet was developed. The red ginger essential oil was incorporated into silica-cellulose nanocomposite in powder form in a closed sachet. The silica-nanocellulose composite was fabricated through a sol-gel permeation process in nanocellulose hydrogel. Nanocellulose was isolated from oil palm empty fruit bunches by mechanical treatment, a combination of ultrafine grinding and ultrasonication. Nanocellulose hydrogel was immersed in a sodium silicate solution at three different times. The obtained gel was soaked in 2 M sulfuric acid for 4 hours to produce a silica-nanocellulose composite. Release property of red ginger essential oil from the closed sachet was observed. The effectiveness of the produced antimicrobial sachets depends on the release of the antimicrobial agent from the sachets.

This article was descriptive qualitative research. The data is collected through interviews, observation, triangulation, documentation, and analyzed by descriptive analysis. This article aims to determine the process of planning, implementing, and evaluating strategic management in improving the quality of education at a Boarding School. This article on strategic management in improving the quality of education at Boarding School shows that: (1) Strategic planning at Boarding School includes four activities, namely developing the school's vision, mission, and goals, short-term planning, long-term planning, and medium term, identification of internal and external factors, and strategy formulation. (2) The implementation of strategic management includes four activities determining school policies, motivating education staff and educators, allocating human resources appropriately, and developing a strategic culture. (3) Evaluation of strategic management includes three activities: monitoring from planning to implementation, measuring individual and madrasa performance, and taking corrective steps.