Tanggapan Dua Kultivar Kedelai (&lt;em&gt;Glycine max&lt;/em&gt; L.) terhadap Empat Aras Salinitas

Renewable energy can be used sustainably. The effort to support renewable energy is to develop energy plantation forests by utilizing tree wood energy species such as Kaliandra (Calliandra calothyrsus). One example of the development of a direct seeding method is myco-seedcake. Myco-seedcake is a method that can provide seeds with a nutritious medium. This study aims to determine how myco-seedcake treatment affects the germination and growth of kaliandra plants. Myco-seedcake is made from 170 g of myco-seedcake media, 0.5 g of adhesive, and 150 mL of water. Myco-seedcake is formed with a diameter and thickness according to the treatment. The process of making and sending myco-seedcake to the planting site is quite far, so it is necessary to test the storage time of myco-seedcake. The treatments used were storage time (0, 7, 14, 21, and 30 days), diameter (4, 5, 6 cm), and thickness (1 and 2 cm). Myco-seedcake kaliandra can grow up to a storage time of 30 days, with maximum growth at a storage time of 0-14 days. A diameter of 4 cm and a thickness of 1 cm of myco-seedcake meet the nutritional and space requirements required for the germination and growth of kaliandra seeds.

Section: Figure 1 Kaliandra Seedlings Growth On Myco-seedcakementioning

confidence: 99%

Application of kaliandra (Calliandra calothyrsus Meissn.) myco-seedcake to support energy forest establishment

Pratiwi,

Mansur,

Wulandari

2024

“…Sapota is a climateric fruit that exhibits large postharvest losses because of its high respiration and susceptibility to fruit [2]. Therefore, special treatment is needed during storage to slow down maturity, damage, and minimize losses and maintain the quality of the commodity so that it remains fresh from harvest to consumption [3]. One of the efforts can be done by edible coating [4].…”

Section: Introductionmentioning

confidence: 99%

Green grass jelly edible coating maintains shelf life of sapota fruit (Manilkara zapota)

Setiawan

Aini

Widyastuti

et al. 2023

Sapota is one of fruits with short period of shelf life. One of techniques to extend sapota’s shelf life is edible coating. Currently, hydrocolloid green grass jelly combining with sodium alginate was used and evaluated to determine its effect on the shelf life of sapota fruit. Coating was done using two different concentration of green grass jelly, 0.2% and 0.4% and no treatment as a control treatment. Coated sapota were stored at room temperature and evaluated every day, including weight loss, colour change, firmness, total acidity, total soluble solid, and reducing sugar. The result showed that 0.4% green grass jelly treatment significantly (p>0.05) inhibit fruit softness, colour change during storage and fruit decay compared to control treatment. The coating fruits delayed the increase in total soluble solid as compared to control fruits. At the end, edible coating treatments extended its shelf life by 2 days compare with the control. The result suggest that green grass jelly effectively maintains the quality of postharvest sapota fruits.

“…The shelf life of ripe Sapodilla fruit is no more than 3-5 days at room temperature [6]. Therefore, a post-harvest handling technique is needed to maintain the quality of the commodity so that it remains fresh from harvest to consumption [7]. According to [8], postharvest handling aims to reduce yield loss, and respiration rate, improve quality, shelf life, use of agricultural commodities, expand job opportunities, and increase added value.…”

Section: Introductionmentioning

confidence: 99%

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Widyastuti,

Dewi,

Mudawy

2023

Sapodilla fruit (Manilkara zapota) is one of the annual tropical fruit plants that have a shelf life of only 3-4 days at room temperature. One way to extend the shelf life of fruit is by coating. Chitosan has an excellent potential to be applied as an edible coating. The addition of essential oils, namely Vanilla and Betel, is expected to improve the characteristics of the edible coating and act as an antimicrobial and antioxidant. This research was conducted to extend the shelf life of Sapodilla fruit using Chitosan, adding Vanilla and Betel as a coating material. This research was arranged in a Completely Randomized Design (CRD) with a single factor design consisting of four treatments with three replications. The treatments included: K0 = Control, K1 = Chitosan, K2 = Chitosan+Vanilla, K3 = Chitosan+Betel. The results showed that using edible coatings can reduce fruit weight loss, maintain vitamin C levels, and lower reduced sugar levels. And did not reveal its effect on the fruit hardness, total titrated acid, and total dissolved solids. Edible coating with Chitosan+Vanilla is the most effective treatment to extend the shelf life of Sapodilla fruit, maintaining a shelf life of seven days.