Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Hortikultura BERITA BIOLOGI
Ali Asgar
Balai Penelitian Tanaman Sayuran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Uji Kualitas Umbi Beberapa Klon Kentang untuk Keripik Asgar, Ali; Kusmana, -; Rahayu, S T; Sofiari, Eri
Jurnal Hortikultura Vol 21, No 1 (2011): Maret 2011
Publisher : Indonesian Center for Horticultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian bertujuan menguji komponen kualitas dari beberapa klon kentang hasil seleksi untuk keripik. Penelitian dilakukan mulai bulan Juli sampai dengan September 2010 menggunakan metode eksperimen di laboratorium. Rancangan yang digunakan ialah acak kelompok dengan tiga ulangan. Perlakuan yang diuji terdiri atas 10 klon kentang yaitu (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, dan (10) Granola (kontrol). Hasil uji organoleptik menunjukkan bahwa keripik kentang yang memiliki skor antara 2,00-2,36 (kuning merata) untuk chips kentang ialah klon 7 (391011.17 x 385524.9) dan klon 8 (391011.17 x 385524.9). Kandungan gula reduksi dari kedua klon tersebut,  yaitu masing-masing 0,029 dan 0,023% lebih rendah daripada kandungan gula reduksi pada klon-klon lainnya yang keripiknya berwarna gelap. Klon-klon tersebut memenuhi persyaratan kualitas dan berpeluang untuk digunakan sebagai bahan baku industri pengolahan keripik kentang. The objective of the research was to determine the quality of potato clones resulted from selection for potato chips. Quality test of 10 selective clones was determined. The research was conducted from July to September 2010, and was arranged in a completely randomized block design with three replications. Treatments consisted of (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, and (10) Granola (control).  The results showed that chips which had a score value between 2.00 to 2.36 (yellow uniform) for potato chips were clone 7 (391011.17 x 385524.9) and clone 8 (391011.17 x 385524.9). The reducted sugar content of these clones was lower (0.029 and 0.023% respectively) than the reducted sugar content of the other potato clones which had dark color. The potato clones had good quality and fulfilled conditions for potato chips processing.
Pengaruh Media, Suhu, dan Lama Blansing Sebelum Pengeringan terhadap Mutu Lobak Kering Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 18, No 1 (2008): Maret 2008
Publisher : Indonesian Center for Horticultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAK. Penelitian bertujuan untuk mengetahui media, suhu, dan lama blansing yang optimum sebelum pengeringan terhadap mutu lobak kering. Penelitian dilakukan pada bulan Oktober sampai November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah dengan 3 ulangan. Petak utama yaitu media blansing yang terdiri dari (1) air dan (2) uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa terjadi interaksi antara media dan kombinasi suhu dan lama blansing terhadap rendemen, kadar air, dan vitamin C. Dari uji organoleptik perlakuan yang terbaik adalah media uap pada suhu 75°C selama 10 menit dengan hasil lobak kering yang disukai (nilai 3,73). Lobak kering hasil perlakuan tersebut mempunyai kadar air 8,33%, rendemen 3,75%, rasio rehidrasi 281,67%, dan vitamin C 567,25 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried-radish. Experiment was conducted at Indonesian Vegetables Research Institute from October to November 2004. This research was arranged in a split plot design with 3 replications and followed by Duncant’s test. The main plot was blanching medium, consisted of (1) water and (2) steam. While the subplot was temperature and time of blanching, consisted of (1) 65°C and 15 minutes, (2) 65°C and 30 minutes, (3) 75°C and 10 minutes, (4) 75°C and 20 minutes, (5) 85°C and 5 minutes, and (6) 85°C and 10 minutes. The results indicated that there was interaction between medium and the combination of temperature and duration of blanching. Organoleptics test showed that steam blanching at 75°C for 10 minutes gave the most prefered dried radish (3.73), with moisture content of 8.33%, dry matter of 3.75%, rehydration ratio of 281.67%, and vitamin C of 567.25 mg/100 g.
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 16, No 3 (2006): September 2006
Publisher : Indonesian Center for Horticultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAK. Penelitian bertujuan mengetahui cara, suhu, dan lama blansing yang optimum sebelum pengeringan wortel. Penelitian dilakukan dari Oktober sampai dengan November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah. Petak utama yaitu cara blansing menggunakan air dan uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa produk wortel kering yang terbaik yaitu hasil blansing menggunakan air dengan suhu 85°C selama 10 menit (1,533 = sangat disukai) dan berbeda nyata dengan perlakuan lainnya. Perlakuan tersebut mempunyai kadar air 7,53%, rendemen 9,27%, rasio rehidrasi 340,83%, vitamin C 68,55 mg/100 g, dan β-karoten 0,197%.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried carrot. The purpose of this research was to find out the method, temperature, and time of blanching on the characteristics of dehydrated carrot. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial and, 3 replications. Main plot consisted of steam blanching and water blanching. Subplot consisted of temperature and time of blanching (1) 65°C for 15 minutes, (2) 65°C for 30 minutes, (3) 75°C for 10 minutes, (4) 75°C for 20 minutes, (5) 85°C for 5 minutes, and (6) 85°C for 10 minutes. The results of this research showed that dried carrot processed using water blanching at 85°C for 10 minutes was the best, with the properties of dried carrot were 7.53% moisture, 9.27% dry matter, 340.83% rehydration ratio, 68.55 mg/100 g ascorbic acid, and 0.197% β-caroten.
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan Kubis Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 16, No 4 (2006): Desember 2006
Publisher : Indonesian Center for Horticultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAK. Penelitian bertujuan mengetahui media, kombinasi suhu, dan lama blansing yang optimum untuk pembuatan kubis kering. Penelitian dilakukan dari Oktober sampai dengan November 2004. Penelitian menggunakan metode eksperimen di laboratorium menggunakan rancangan acak kelompok pola petak terpisah. Petak utama yaitu media blansing yang terdiri dari (1) media air dan (2) media uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa interaksi antara media dan kombinasi suhu dan lama blansing berpengaruh terhadap rendemen, rasio rehidrasi, kadar air, dan kandungan vitamin C. Berdasarkan hasil uji organoleptik, kubis kering terbaik adalah hasil perlakuan blansing yang menggunakan media air pada suhu 75°C dengan lama blansing 10 menit. Kubis kering hasil perlakuan ini mempunyai kadar air 7,71%, rendemen 4,32%, rasio rehidrasi 747,24%, dan vitamin C 83,128 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried cabbage. The purpose of this research was to study the effect of method, temperature, and time of blanching on the characteristics of dried cabbage. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial, 3 replications and followed by Duncan’s test. Main plot consisted of (1) steam blanching and (2) water blanching. Subplot consisted of temperature and time of blanching (1) 65°C 15 minutes, (2) 65°C 30 minutes, (3) 75°C 10 minutes, (4) 75°C 20 minutes, (5) 85°C 5 minutes, and (6) 85°C 10 minutes. The results showed that interaction between the method, temperature, and time blanching of significantly affect on dry matter, rehydration ratio, moisture, and ascorbic acid content. The organoleptic test of dried cabbage processed with water medium at 75°C for 10 minutes was the best. On this treatment dried cabbage were 7.71% of water content, 4.32% of dry matter, 747.24% of rehydration ratio, and 83.128 mg/100 g of vitamin C.
EVALUASI KUALITAS BEBERAPA GENOTIPE BAYAM (Amaranthus sp) PADA PENANAMAN DI JAWA BARAT [Quality Evaluation of Some Genotype of Spinach (Amaranthus sp.) Cultivated in West Java] Rahayu, Suwarni Tri; Asgar, Ali; Hidayat, Iteu M; Kusmana, Kusmana; Djuariah, Diny
BERITA BIOLOGI Vol 12, No 2 (2013)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v12i2.527

Abstract

Spinach is one of leafy vegetables species that contain lots of vitamins and minerals. This study aims to examine the quality of several genotypes of spinach grown at two highland sites of West Java (Cipanas and Lembang).This experiment was conducted using Split Plot design,with five lines and five replications. Three genotype were tested, namely B1 = By16 , B2 = By18 , and B3 = By21, as well as two commercial varieties on the market spinach (B4 = red Giti , B5 = Kusuma).Measurements included physical parameters (length and width of leaves,stem diameter, texture, and color) and chemical parameters (water content, vitamin C, and fiber). The experiment was conducted in the laboratory of Physiology Vegetable Research Institute, Lembang from March to September 2012.The results showed that the content of vitamin C and fiber in genotype B1 and B2 were not significantly different from the control genotype.Similarly, the results of measurements of the length and width parameters of the leaves on all the tested genotype was not significantly different from the control genotype. Average length and width leaves of the genotype tested in Cipanas significantly higher than those tested in Lembang. Spinach has a shelf life of 1 day at room temperature in the storage area of Lembang ( 21±2°C and 85% RH ).
KAJIAN OZONISASI (O3) TERHADAP KARAKTERISTIK KUBIS BUNGA {Brassica oleracea var. botrytis) SEGAR SELAMA PENYIMPANAN PADA SUHU DINGIN Asgar, Ali; Sugiarto, A T; Sumartini, Sumartini; Ariani, D
BERITA BIOLOGI Vol 10, No 6 (2011)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.997 KB) | DOI: 10.14203/beritabiologi.v10i6.1947

Abstract

The aims and objectives of this study are to determine the effect of ozonization on the characteristics of cauliflower (Brassica oleraceae var.botrytis) during cold storage.The benefit of this research is to prolong the storage period of cabbage flowers with characteristic and quality be appropriate to consumers. The design used is the Randomized Block Design with 6 replications. The treatments consisted of 0 ppm ozone concentration bear leaves, 1.5 ppm ozone concentration without leaves, 1.5 ppm ozone concentration bearing leaves, and 1.5 ppm ozone concentrations without leaves.The parameters observed were weight loss, hardness, moisture content, vitamin C, heavy metals Hg and Ag,number of microorganisms, organoleptic color, freshness and appearance. The results showed that the best treatment was 1.5 ppm ozoneconcentrations with cabbage flowers and leaves. This was caused by ozone acts in sterilization (ozone can kill a variety of pathogenic microorganisms such as bacteria, viruses and fungi), deodorant (ozone eliminating odors caused by a variety of organic compounds and microorganisms), decoloration (ozone can eliminate organic color), and degradation (ozone can break down various organic compounds and heavy metals).
PENGARUH LAMA PENYIMPANAN, SUHU DAN LAMA PENGERINGAN KENTANG TERHADAP KUALITAS KERIPIK KENTANG PUTIH [Effect of Storage, Temperature and Drying Duration of Potato on Potato Chip Quality] Asgar, Ali; Kartasih, Asih; Supriadi, Asep; Trisdyani, Henna
BERITA BIOLOGI Vol 10, No 2 (2010)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (995.707 KB) | DOI: 10.14203/beritabiologi.v10i2.1975

Abstract

The purpose of this research was to study storage duration of potato, temperature and drying duration on the quality of Granola potato chips.This research was conducted at Postharvest Laboratory of Indonesian Vegetable Research Institute from May to November 2009. A Randomized Complete Block Design was used with two replications. First factor was storage duration of potato: 1 day, 4 and 7 days. Second factor was temperature: 40°C, 50°C and 60°C. Third factor was drying duration (16, 18, and 20 hours). The result showed that storage period of 1 day, drying temperature at 50°C for 20 hours gave the best quality of potato chip with better consumer preference. Good storage period of raw material, drying condition with appropiate temperature and time of drying could produce good quality of potato chip.
PENGARUH SUHU PENYIMPANAN DAN WAKTU PENGKONDISIAN UNTUK MEMPERTAHANKAN KUALITAS KENTANG KULTIVAR MARGAHAYU Asgar, Ali; Rahayu, ST
BERITA BIOLOGI Vol 13, No 3 (2014)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v13i3.672

Abstract

The study aimed to determine the effect of storage temperature and time reconditioning to maintain the quality of potato cultivars Margahayu. The experiments were conducted in the Laboratory of Postharvest of Vegetable Crops Research Institute (BALITSA) from July to October 2012. Altitude research is ± 1200 masl with temperatures between 14.94 - 24.61°C and the relative humidity (rH) 85.56%.Experimental design used in this study was factorial a randomized complete design consisting of 2 factors. Treatments were factorial combinations of storage temperature (4 °C, 7 °C and 10 °C) and time reconditioning (0 days, 3 days, 6 days and 9 days).The number of replications for each treatment was 3. The results of research showed that there is interaction between storage temperature and reconditioning on reducing sugar content and vitamin C. Storage temperature and reconditioning treatments were positive affect on Total Soluble Solid (TSS) and organoleptic chips. The treatment can maintain the quality of the potato tuber is the storage temperature 7 °C, 10 °C with a time of 6 to 9 days reconditioning.
KUALITAS UMBI BEBERAPA KLON KENTANG (SOLANUM TUBEROSUM L.) DATARAN MEDIUM UNTUK KERIPIK Asgar, Ali
BERITA BIOLOGI Vol 12, No 1 (2013)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v12i1.515

Abstract

Quality testing of several potato clones (Solanum tuberosum L.) planted at mid level area for potato chips. Objective of the research is to test the quality of clones/cultivars resulted from selection. Quality test of 8 selective clones was conducted from November 2010 to February 2011 in post-harvest laboratory of Research Institute for Vegetables Lembang. Research was arranged in randomized complete block design with 4 replications. Treatments consisted of 1) klon 395195.7, 2) klon 397073.7, 3) Granola (control), 4) Merbabu-17(control), 5) 394614.117, 6) CIP 3970.77.16, 7) CIP 391846.5, and 8) CIP 394613.32. The result of research showed that differences in potato clones (as raw material) have different characteristic on specific gravity, dry matter, reducing sugar content, moisture content, starch content. There were also differences in oil content, color, flavor, crispyness and appearance of chips produced. The best clones for potato chips were Merbabu-17 (specific gravity 1.08 g/ml, dry matter 11.18%, reduction sugar 0.60%, moisture content 88.82%, starch content 4.52% and fat content of chips 38.66%), and CIP394613.32 (specific gravity 0.99, dry ingredient 12.17%, reduced sugar 0.09%, moisture content 87.83%, starch content 3.50%, fat content of chips 28.25%), and Granola (specific gravity 1.02, dry matter 17.70%, reduction sugar 0.12%, moisture content 82.30%, starch content 6.67%, fat content of chips 38.21%).
Co-Authors - Kusmana Ariani, D Asep Supriadi Darkam Musaddad Diny Djuariah, Diny Eri Sofiari Iteu M Hidayat, Iteu M Kartasih, Asih Kusmana Kusmana Rahayu, ST Rahayu, Suwarni Tri S T Rahayu Sugiarto, A T Sumartini Sumartini Trisdyani, Henna