No abstract

Corrugated cardboard covered with ethylene absorbers is an innovation that can be used to extend the shelf life of mango fruit to slow the loss of fruit quality. Mango fruits ‘Gedong’ were placed in boxes having as the inner parts corrugated cardboard covered with ethylene absorbers. Three storage treatments – corrugated cardboard without ethylene absorber, with activated carbon or activated carbon + potassium permanganate – were used to find the best method to prevent quality deterioration of mango. The color change, mass loss, texture value, and total soluble solids content were evaluated after 10 days of storage. The initial results showed that the highest accumulation of ethylene production by fruit samples was 0.628 ppm·kg−1 on the fourth day after harvest, while the total ethylene production during 8 days of storage was 2.231 ppm·kg−1. The use of ethylene absorbers had significant effects on the quality parameters except for the color changes. Storage for 10 days in boxes lined with corrugated cardboard ethylene absorber in form of activated carbon + potassium permanganate resulted in the lowest mass loss (4.40 ± 2.6%), softness (0.2 ± 0.1 mm·g−1·s−1) and total soluble solids (14.7 ± 1.2 °Brix).

Abstract. Bahan pangan yang disimpan mengalami perubahan kualitas diantaranya perubahan warna, bau, timbulnya lendir, serta perubahan pH. Perubahan-perubahan ini terjadi akibat aktivitas dan pertumbuhan bakteri pembusuk serta reaksi fisiologis pada bahan pangan tersebut. Label pintar yang diaplikasikan pada bahan pengemas dapat menjadi solusi untuk mengetahui perubahan parameter mutu yang terjadi selama penyimpanan. Tujuan dari penelitian ini adalah untuk mengkaji efektifitas antosianin bunga telang sebagai indikator pH pada penyimpanan daging. Bunga telang diekstraksi antosianinnya untuk membuat indikator pH, kemudian diuji aktivitas indikator pH dalam bentuk sensitivitasnya terhadap perubahan warna daging sapi segar pada rentang pH 1-12. Konsentrasi antosianin bunga telang yang didapatkan pada penelitian ini adalah 121,90±1,67 mg/L. Label pintar yang diaplikasikan sebagai indikator pH telah memberikan perbedaan perubahan warna pada berbagai rentang pH dari pH 1-12. Ekstrak antosianin bunga telang berubah dari warna pink menjadi pink ke unguan pada range pH 1-3, perubahan warna ekstrak antosianin ungu menjadi biru untuk range pH 4-10, biru gelap pada pH 11 dan kuning gelap untuk pH 12. Label indikator yang diproduksi mampu digunakan untuk mengetahui perubahan tingkat kesegaran daging berdasarkan perubahan pH selama penyimpanan dilihat dari parameter Lightness (L*), Chroma (C*), dan Hue (H) terhadap perubahan pH daging sapi segar.

Modified Cassava Flour (MOCAF) which has been produced by small industries has a particle size that is not yet the Indonesian National Standard (SNI), so the quality needs to be improved using a sieving machine. The objectives of this study are 1) to analyze the design requirements of the sieving machine 2) to determine the design concept 3) to analyze the technique 4) to design the sieving device in the engineering drawing. The method used in this research is observation, interview and French design method. Based on the results of the needs analysis, it was found that the design concept of the MOCAF sieve tool that uses an electric motor, is easy to operate, is in accordance with the production capacity, has an SNI size mesh and the material used is affordable. The results of the morphological analysis show that the design concept that can be developed is the design concept 1. The results of the technical analysis show that the linear velocity of the belt is 5.58 m / s and the tensile stress at T1 is 0.23 MPa. The dimensions obtained based on the design results are 5 cm pulley length, 99 x 59 x 10 cm mesh dimension, 100 mesh size and 108 x 80 x 95 cm machine frame dimensions. Keywords: analysis, design, MOCAF, morphology, sieving

Color analysis can be used to determine the quality characteristic and the level of maturity of agricultural products, including avocados. Avocado ‘Mentega’ with three different levels of maturity A1: less than 80%, A2: 80-85%, and A3: levels of maturity more than 85% were collected from Bandungan, Indonesia. The avocado characteristic was conducted with 33 samples for each maturity level with a weight of approximately 366±16 g. The mass and dimensional loss (%), color properties (L*a*b*), and firmness (kg.mm-2) were evaluated. The results showed significant effects of maturity level on mass loss, firmness, and color properties (L* and a*). Storage for 10 days at room temperature for sample A3 (maturity level more than 85%) showed the highest mass loss (4.77±2.31%), dimensional loss (114.36±7.83% for length and 22.79±15.78% for width), and the lowest value of firmness (0.46±0.31 kg.mm-2). The relationship between skin color and quality characteristic of avocado ‘Mentega’ was developed using the data of fruit firmness and avocado maturity index (AMI) by the formula F = -0.1116x-0.9692; MAPE = 21.74%. The actual and estimation data of firmness show that the model is fitted to describe the actual fruit firmness under the same experimental conditions.