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 5 Documents
Search
Journal : BERITA BIOLOGI

 1 
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