The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated packaging and refrigerated transportation in inter-city distribution. The completely randomized design method was used in the research, with five levels of combination treatments of chili: (i) aqueous ozone treatment; refrigerated transportation; (ii) no ozone treatment; refrigerated transportation; (iii) aqueous ozone treatment; non-refrigerated transportation; (iv) no ozone treatment; non-refrigerated transportation; and (v) existing handling practice as a control treatment. The study was conducted on a large scale in order to imitate the practice of local traders when distributing chili to other cities, with three repetitions. Each repetition used 850 kg of chili, which was transported from Magelang District, Central Java to Bogor, West Java (541.5 km), a journey of approximately 15-17 hours. Temperature and relative humidity in the vehicles were monitored and recorded. Quality analysis included decayed/damaged chili and chili with inappropriate harvest age, grouped into four types, namely physical/mechanical, physiological, microbiological, and green chili; color and texture. The quantity parameter was determined by measuring weight loss. It was concluded that the implementation of aqueous ozone treatment and improved transportation handling technology using refrigerated vehicles could reduce the postharvest losses of chili by 60.61%. Quantity loss was reduced from 2.16% to 1.82% and quality loss from 6.70% to 1.68%. Moreover, the color and texture (hardness) of the chili was maintained, showing a preserved freshness, which is an important parameter in chili marketing.

<p>Sayuran merupakan bahan pangan yang mudah rusak. Penanganan pascapanen yang baik penting untuk menekan kerusakan, menjaga kualitas nutrisi dan keamanan sayuran. Perubahan gaya hidup konsumen yang menginginkan segala sesuatu yang serba cepat menuntut tersedianya bahan pangan siap santap (dalam bentuk snack) yang dapat langsung dikonsumsi. Teknologi pengolahan sayuran segar menjadi produk sayuran kering siap santap merupakan salah satu alternatifnya. Teknologi penggorengan dengan tekanan rendah memungkinkan mengolah komoditi sayuran menjadi hasil olahan berupa keripik (chip). Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu penggorengan vakum dan cara pembumbuan terhadap karakteristik keripik wortel siap santap. Perlakuan yang diterapkan adalah (1) pembumbuan (basah dan kering) dan (2) suhu penggorengan (60-70oC, 70-80oC, dan 80-90oC). Rancangan penelitian adalah rancangan acak lengkap dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C menghasilkan produk keripik wortel yang paling baik dengan kadar protein (7,37 %), kadar FFA (0,47 %), vitamin A (302,25 ppm), dan kadar serat (8,77%). Hasil analisis organoleptik, produk keripik wortel dengan perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C paling disukai oleh panelis.</p><p>Kata kunci :suhu, penggorengan vakum, bumbu, keripik wortel</p><p>English Version Abstract</p><p>Vegetables are perishable foodstuffs. Postharvest handling is essential to reduce damage, maintain safety and nutritional quality of vegetables. Changing in consumer lifestyles who want everything fast-paced demands the availability of food ready to eat (snacks) that can be eaten. Technology for processing fresh vegetable into dried vegetables products that ready to eat is one of the alternatives. Frying Technology with low pressure allows the processing of commodities into processed vegetables in the form of crisps (chips). The objective of the research was to determine the effect of vacuum frying temperature and technique of flavoring on the characteristics of carrots ready to eat. The treatments applied were (1) technique of flavoring (wet and dry) and (2) frying temperature (60-70°C, 70-80°C, and 80-90°C). The research used factorial completely randomized design with four replications. The results showed that combined treatment wet flavoring method and vacuum frying temperature (60-70)°C produced the best dried carrots with protein (7.37 %), FFA (0.47 %), vitamin A (302.248 ppm), and crude fiber (8.77 %). The results of organoleptic test showed that dried carrot products with wet flavoring method and vacuum frying temperature (60-70)°C most preferred by the panelists.</p><p>Keywords : Temperature, vacuum frying, flavoring, carrot chips</p>

Serangan penyakit yang disebabkan oleh cendawan ataupun serangga menjadi salah satu permasalahan dalam penyimpanan buah mangga. Teknik untuk menekan perkembangan penyakit pascapanen yang sudah ada diantaranya dengan perendaman buah dalam air panas, pelilinan, atau penggunaan bahan kimia seperti fungisida dan insektisida.  Perlakuan tersebut dapat menekan perkembangan penyakit pascapanen buah mangga, namun disisi lain penggunaan suhu tinggi dan bahan kimia mempengaruhi aktivitas fisiologi dan juga sensori buah setelah disimpan. Penelitian bertujuan untuk mengetahui pengaruh perlakuan pendahuluan yang digunakan pada penyimpanan buah mangga terhadap karakteristik buah mangga setelah disimpan. Perlakuan yang diuji meliputi perendaman air panas, pelilinan, dan pencelupan dalam ekstrak lengkuas.  Buah mangga kemudian dikemas, dan disimpan pada suhu dingin (9 °C) selama 28 hari di dalam kontainer berpendingin panjang 609.6 cm. Karakteristik buah mangga yang diamati meliputi tekstur, warna, kandungan padatan terlarut total, vitamin C, waktu pematangan dan peragaan, serta jenis kerusakan yang terjadi pada setiap perlakuan. Hasil percobaan menunjukkan bahwa perlakuan pencelupan ekstrak lengkuas menunjukkan hasil terbaik dalam meningkatkan umur simpan buah mangga cv. Gedong dan menjaga kualitas fisiologi buah.

Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP), antioxidant capacity, and polyphenol oxidase (PPO) and peroxidase (POD) activities, as well as on the physicochemical properties of flour derived from two yam species—Dioscorea esculenta and Dioscorea bulbifera. All tubers were peeled and sliced, then subjected to different processing techniques through blanching, soaking, and drying. The results revealed that freeze-drying appears to be the best technique in achieving the highest whiteness index of yam flour. This coincided well with the low phenolics content and POD activity, which suggests a reduced enzymatic browning reaction in the freeze-dried yam flour. On the other hand, chemical analyses showed that D. esculenta and D. bulbifera flours have the highest levels of inulin (23.0 and 27.8 g/100 g DW, respectively) and succinic acid (7.96 and 7.65 g/100 g DW, respectively) in the samples subjected to direct oven-drying. Oven drying without pretreatment neither blanching nor water steeping maintained antioxidant activity in the flour derived from both D. esculenta and D. bulbifera.