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Perlakuan Pematangan Buatan pada Pepaya (Carica papaya L.) Varietas IPB 9 untuk Perbaikan Sistem Distribusi Emmy Darmawati; Ken Sutrisno; Mohammad Iqwal Tawakal
Jurnal Ilmu Pertanian Indonesia Vol. 23 No. 2 (2018): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1064.526 KB) | DOI: 10.18343/jipi.23.2.101

Abstract

Papayas as a climacteric fruit are commontly harvested and distributed in an unripe state with various of maturities. Ripening is required before papaya ready for consumption. The objectives of this research were to analyze the response of artificial ripening treatment for papaya in order to perform the best marketing schedule. This study was started by harvesting, sorting, cleaning, hot water treatment, and transportation simulation similar to 90.44 km, storage in refrigerator at 15 °C, artificial ripening treatment and storage at room temperature. Physical quality parameters measured consisted of weight loss, color, firmness, and total soluble solid. Artifial ripening using ethephon will accelerate the maturation of papaya. Papaya with maturity level of 60% (yellow tinge) that stored at 15 °C for 7 days was found still not ready to be consumed as a table fruit, and it was still necessary to artificially ripening process. Artificial ripening using ethephon of 250 and 750 ppm did not significantly affect the fruit color, hardness, and total soluble solids. This papaya could be consumed after 2 days of ripening and reached the optimum conditions for consumption after 4 days, with a possibility of shelf life for 6 days at room temperature. The best artificial ripening treatment for papaya that had been stored 14 days at 15 °C was by using 250 ppm of ethephon. The use of 250 ppm ethephon would make the best visually and smoothly yellow color of papaya’s peel surface.
Studi Coating dengan Metode Semprot Berbasis Bahan Baku Pektin untuk Mempertahankan Kesegaran Buah Rambutan Novia Nava; Emmy Darmawati; Nugraha Edhi Suyatma
Jurnal Keteknikan Pertanian Vol. 7 No. 1 (2019): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2209.482 KB) | DOI: 10.19028/jtep.07.1.41-48

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AbstractRambutan is still going on physiological processes after harvesting, that can cause diminishing fruit freshness and water loss. One of postharvest treatment that can help with physiological processes is by using coatings. The purpose of this study was to study the characteristics of films and droplets formed from various types and concentrations of solutions using the spray method. The type of pectin used was high methoxyl and low methoxyl citrus pectin with concentrations of 0.5% and 1%. Parameters test are droplet diameter, droplet density, film thickness and WVTR (Water Transmission Rate Transmission Rate). The results showed that the best pectin formulation using a low methoxyl orange pectin spray technique with a concentration of 1%. The resulting dropet size was 0.404±0.068 mm, droplet density 13.901-18.602, viscosity was 8.5875±0.043 mPas, film thickness was 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/day andrespiration rate was 6.63 ml O2 /kg-hour. The observations on the 14th day of rambutan coating reduced water content by 13.19% with a weight loss of 12.76%, L value of 11.00, Hue value of 29.50, chroma value of 26.94, TPT value between 22.10-24.37 0Brix and consumer acceptance is above the consumer acceptance limit for all sensory test observation variables.AbstrakBuah rambutan setelah dipanen tetap melangsungkan proses fisiologi yang dapat menyebabkan berkurangnya kesegan buah dan kehilangan air. Salah satu perlakuan pascapanen yang dapat menghalangiproses fisiologi adalah dengan menggunakan coating. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik film dan droplet yang terbentuk dari berbagai jenis dan konsentrasi larutan pektin denganmetode semprot. Jenis pektin yang digunakan adalah high metoxyl dan low metoxyl pektin jeruk dengan konsentrasi 0.5% and 1%. Parameter pengujian adalah diameter droplet, kerapatan droplet, ketebalan filmdan WVTR (Water Vapor Transmission Rate). Hasil penelitian menunjukkan bahwa formulasi larutan pektin terbaik dengan menggunakan teknik semprot adalah pektin jeruk low metoxyl dengan konsentrasi 1%. Ukuran dropet yang dihasilkan 0.404±0.068 mm, kerapatan 13.901-18.602 droplet, viskositas 8.5875±0.043 mPas, ketebalan film 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/hari dan laju respirasi 6.63 ml O2/kg-jam. Hasil pengamatan pada hari ke-14 rambutan coating mengalami penurunan kadar air sebesar 13.19% dengan susut bobot 12.76%, nilai L 11.00, nilai Hue 29.50, nilai chroma 26.94, nilai TPT antara 22.10-24.37 0Brix dan penerimaan konsumen berada pada atas batas penerimaan konsumen untuk seluruh variabelpengamatan uji sensori.
STUDI PENERAPAN STANDARD OPERATING PROCEDURE PASCAPANEN TOMAT DAN PERMASALAHAN YANG DIHADAPI AKTOR DI SEPANJANG RANTAI PASOK Laras Putri Wigati; Sutrisno Suro Mardjan; Emmy Darmawati
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n2.2020.68-76

Abstract

Penanganan pascapanen adalah hal penting yang perlu diperhatikan oleh seluruh aktor di suatu rantai pasok hingga sampai ke tangan konsumen. Evaluasi penerapan penanganan pascapanen sesuai standard operating procedure (SOP) perlu dilakukan agar dapat menemukan pada tahap-tahap mana saja yang perlu diperbaiki sehingga mutu produk lebih dapat terjaga. Tujuan penelitian ini adalah mengidentifikasi penanganan dan penerapan SOP pascapanen tomat, serta mengidentifikasi permasalahan penanganan pascapanen tomat yang dihadapi oleh aktor. Aktor yang terlibat pada rantai pasok adalah petani, pengepul, pedagang eceran dan konsumen. Metode pemilihan responden awal menggunakan purposive sampling yakni pemilihan petani di Desa Perbawati, Sukabumi dan dibedakan menjadi tiga tipe petani berdasarkan luas lahan yang dimiliki. Pemilihan responden selanjutnya menggunakan metode snowball sampling hingga responden akhir yakni konsumen. Penerapan SOP diperoleh dari wawancara dan observasi lapang. Parameter yang digunakan adalah membandingkan penanganan pascapanen yang dilakukan oleh aktor dan dibandingkan dengan SOP yang telah disusun oleh Direktorat Budidaya dan Pascapanen Sayuran dan Tanaman Obat, Direktorat Jenderal Hortikultura Kementerian Pertanian dan dilakukan perhitungan persentase kesesuaian dan upaya perbaikan yang diperlukan. Pada penelitian ini didapatkan kesesuaian penerapan SOP sebesar 54,44% dan diperlukan perbaikan sebesar 45,56%. Hal ini menunjukkan kesesuaian antara SOP dan pelaksanaan di lapang pada tingkat petani, pengepul, maupun pedagang eceran kondisi lingkungan panas menjadikan produk terpapar sinar matahari secara langsung serta kebersihan yang kurang dijaga membuat kualitas produk mudah menurun. Study Implementation of Standard Operating Procedure on Post-Harvest Tomato and Problems Faced by Actors in the Supply Chain.Postharvest handling is an important part that needs to be considered by actors in a supply chain until it reaches consumers. Evaluation of the implementation of postharvest handling according to the standard operating procedure (SOP) needs to be done to be able to find at what stages need to be improved so the product quality can be maintained well. This study aimed to identify the handling and the SOP implementation postharvest tomatoes, also identify the problems of handling postharvest tomatoes faced by the actors. The actors involved in the supply chain are farmers, collectors, retailers, and consumers. The first actors as respondents selected by the purposive sampling method were farmers in Perbawati Village, Sukabumi, and divided into three types of farmers based on the area of land they have. The next respondents selected by the snowball sampling method to the consumer as final respondents. The application of SOP obtained from interviews and real observations. The parameters used were comparing postharvest handling carried out by the actors and compared with SOP that has been published by the Directorate of Vegetable and Postharvest Cultivation and Medicinal Plants, Directorate General of Horticulture, Ministry of Agriculture and calculating the percentage of suitability and the percentage of improvement needed. In this study, the suitability of SOP implementation was 54.44% and 45.56% improvement was needed. These results showed the compatibility between the SOP and the implementation in the field at the level of farmers, collectors, and retail that high temperature of environmental conditions made the product exposed to direct sunlight and low maintained hygiene made the quality of the product easy to decrease.
Aplikasi Ice Gel pada Kemasan untuk Transportasi dan Penyimpanan Sementara Jamur Tiram (Pleurotus ostreatus) Adya Nurkusumaprama; Emmy Darmawati; Y. Aris Purwanto
Jurnal Keteknikan Pertanian Vol. 2 No. 2 (2014): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.02.2.%p

Abstract

AbstractGenerally, oyster mushroom is distributed at 11.00 a.m. until 14.00 p.m. The temperature at that time is relatively hot so it can reduce oyster mushroom quality faster. One of method to maintain the oystermushroom quality is by decreasing the temperature when distributing the oyster mushroom. Ice gel is one of alternative cooling media that can be used in decreasing oyster mushroom temperature when the mushroom distributed. The ice gel needs is depends on temperature, mushroom weight in packaging and distribution time. The aim of this research is developing ice gel cooler packaging fortransportation an oyster mushroom temporary storage. Packaging is developed for 3 kg per package oyster mushroom transportation, with mushrom temperature is 15OC and distribution time is 2.5 hour by using styrofoam box. The research shows that hours by using Styrofoam box which has 37.5 in length, 27.5 in width, 27.5 in tall and 2.75 in thickness which containing 3 ice gel can make temperature condition in packaging box become 15OC for 2 hoursKeywords: oyster mushroom, packaging, ice gel.AbstrakDistribusi jamur tiram umumnya dilakukan pada pukul 11:00 hingga pukul 14:00. Suhu lingkungan pada rentang waktu tersebut cukup panas sehingga dapat mempercepat penurunan kualitas jamur tiram. Salahsatu cara untuk mempertahankan kualitas jamur tiram adalah dengan menurunkan suhu ketika jamur tiram ditransportasikan. Ice gel merupakan media dingin alternatif yang dapat digunakan untuk menurunkan suhu jamur tiram saat ditransportasikan. Kebutuhan ice gel ditentukan oleh suhu, berat jamur dalam kemasan dan lama transportasi yang ditetapkan. Penelitian ini bertujuan untuk merancang kemasan untuk dapat mengaplikasikan ice gel untuk transportasi dan penyimpanan sementara jamur tiram. Kemasan dirancang untuk transportasi jamur tiram dengan berat 3 kg perkemasan, suhu jamur 15OC dan lama transportasi 2.5 jam menggunakan kotak styrofoam. Hasil penelitian menunjukan bahwa styrofoam dengan dimensi 37.5 x 27.5 x 27.5 cm dan tebal dinding 2.75 cm yang diisi 3 buah ice gel mampu menghasilkan suhu jamur 15OC selama 2 jam.Kata Kunci: jamur tiram, kemasan, ice gel.Diterima: 10 Juni 2014; Disetujui: 11 September 2014
Identifikasi Perubahan Mutu Selama Penyimpanan Buah Manggis Menggunakan Near Infra Red Spectroscopy . Sutrisno; Yohanes Aris Purwanto; Emmy Darmawati; Enrico Syaefullah
Jurnal Ilmu Pertanian Indonesia Vol. 17 No. 2 (2012): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.675 KB)

Abstract

One of quality changes during storage of intact mangosteen fruit is firmness. This occurrence was predicted to have associate with moisture content in the pericarp. The objective of this research was to determine the correlation between moisture content and firmness, and to predict moisture content changes based on reflectance spectrum of near infra red (NIR). The correlation between moisture content and firmness at 13 °C is y = 0.07972x2 – 9.833x + 305.9 while at room temperature showed y = 0.1207x2 – 14.89x + 460.8; in which y refers to firmness and x refers to moisture content in pericarp. The calibration and validation evaluation using partial least square of moisture content resulted in NIR and oven method showed that the magnitude of r is 0.758-0.882; RMSEC and RMSEP is 0.09-0.39%; CV<5% is at 2.5-3.3%. Moisture content prediction using NIR reflectant spektrum is y (temperature:8 °C) = -0.057x + 65.14; y (temperature 13 °C) = -0.253x + 64.96; y (room temperature) = -0.421x + 64.76. 
Kombinasi Teknologi Kemasan dan Bahan Tambahan Untuk Mempertahankan Mutu Kolang Kaling Amarilia Harsanti Dameswari; Emmy Darmawati; Lilik Pujantoro Eko Nugroho
Jurnal Keteknikan Pertanian Vol. 5 No. 3 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.652 KB) | DOI: 10.19028/jtep.05.3.201-208

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Abstract Gumoti palm is one of health food with minimal post-harvest treatment that caused damage and limited range of distribution. The damage that Occurs in gumoti palm is brown discoloration caused by oxidation of the enzyme polyphenoloxidase (PPO). Prevention of the damage can be done by reducing the oxygen as a source of oxidation reactions. The use of packaging, soaked water and substance a citric acid can reduce enzymatic browning reactions that lead to color deterioration of gumoti palm. The purpose of this study is to examine the influence of the ratio of water, the concentration of citric acid from lime and packaging technology to discoloration on the surface of gumoti palm during storage. The first stage is the determination of the ratio of water gumoti palm and citric acid concentration of lime was best to maintain the quality. Water ratio studied were 1:1; 1:2 and 1:3 being the concentration of citric acid were 0.1%, 0.5% and 1%. Storage was at room temperature to accelerate change in the quality as a result of this preliminary study are used in the research stage into two. The second stage was to determine the packaging technology combined with materials. The variations of packaging techology by vacuum and non vacuum. Gumoti palm stored at 5OC until the sample was broken. Quality parameters measured include, color, galactomannan content, texture (hardness). The best results was gumoti palm with addition of citric acid 0.1% of lime is able to maintain color preference level is still acceptable to consumers up to 9 days of storage However the effect on the change in taste with consumer acceptanceondy until 6 days after storage at 5OC. Packaging pouch made from PE + nylon combined with water (ratio 1: 3) and citric acid 0.1% were able to retain their galactomanan of 40.18 % to 31.48%. Abstrak Kolang kaling merupakan sumber pangan kesehatan yang masih minim perlakuan pascapanennya sehingga cepat rusak dan terbatas jangkauan pemasarannya. Kerusakan yang terjadi pada kolang kaling adalah perubahaan warna akibat reaksi oksidasi enzymatic browning. Penggunaan kemasan, perendaman air dan pemberian larutan jeruk nipis sebagai sumber asam sitrat alami dapat mengurangi enzymatic browning dan mempertahankan mutu kolang kaling. Tujuan penelitian mengkaji pengaruh rasio air dan konsentrasi asam sitrat dari jeruk nipis dan teknologi kemasan untuk mempertahankan mutu kolang kaling selama penyimpanan. Tahap pertama penelitian adalah penentuan rasio air dan konsentrasi asam sitrat dari jeruk nipis yang terbaik dalam mempertahankan mutu. Rasio air yang dikaji adalah 1:1,1:2 dan 1:3 sedangkan konsentrasi asam sitrat adalah 0.1%, 0.5% dan 1%, yang disimpan pada suhu ruang untuk mengetahui penurunan mutu selama penyimpanan. Hasil dari penelitian pendahuluan, kemudian digunakan pada tahap ke dua penelitian. Penelitian tahap ke dua adalah menentukan teknologi kemasan yang dikombinasikan dengan bahan tambahan untuk mempertahankan mutu selama penyimpanan. Teknologi kemasan yang digunakan adalah teknologi vakum dan non vakum. Kolang kaling disimpan pada suhu 5OC hingga sampel mengalami kerusakan. Parameter mutu yang di amati adalah warna, kadar galaktomanan, dan kekerasan. Hasil penelitian menunjukkan bahwa rasio air dengan kolang kaling yang terbaik adalah 1:3 dan konsentrasi larutan jeruk nipis yang terbaik adalah 0.1%. Teknologi pengemasan tidak berpengaruh terhadap perubahan, warna dan kekerasan kolang kaling dalam penyimpanan suhu 5oC sedang yang berpengaruh adalah jenis kemasan PE dan PE+nylon dengan hasil terbaik adalah kemasan PE+nylon. Kemasan pouch berbahan PE+nylon yang dikombinasikan dengan air dan asam sitrat 0.1% mampu mempertahankan kandungan galaktomanan dari 40.18% menjadi 31.48%.
Rancangan Kemasan dan Aplikasi Ice gel untuk Transportasi Jamur Tiram (Pleurotus ostreatus) Mila Siti Amalia; Emmy Darmawati; Leopold Oscar Nelwan
Jurnal Keteknikan Pertanian Vol. 5 No. 2 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1176.177 KB) | DOI: 10.19028/jtep.05.2.%p

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AbstractThe high ambient temperatures at the oyster mushrooms distribution will accelerate deterioration. Ice gel can be used to lower the mushrooms temperature during transport, so that the mushrooms quality can be maintained. This research was aimed to design the packages, determine the ice gel need, and decreased the oyster mushroom temperature up to 15 oC by applying ice gel. The research treatments were giving ice gel (G): without an ice gel (G0), the ice gel formation 1 (G1) placed the ice gel vertically between every partition on the mushroom retail package and the ice gel formation 2 (G2) placed two ice gel on the top of the package horizontally and an ice gel at the side of the package vertically; and plastic PP perforation treatment: 0.1 % (P1) and 0.3 % (P2) of package area. The result was the 50 x 40 x 24 cm corrugated cardboard dimension had been designed for 3 kg of mushroom and 2.52 kg ice gel could be used with the expectation to lower the mushrooms temperature up to 15 ° C for 2.5 hours. The ice gel formation 2 with perforated 0.3 % and 0.1 % could decrease mushroom temperature at the top part, up to 11 oC and 12.2 oC. While, the rate of mushroom temperature in the package were 16.9 oC and 17.1oC during 2.5 hours.                                                                                                                           Abstrak Suhu lingkungan yang tinggi saat distribusi jamur tiram akan mempercepat penurunan mutu. Ice gel dapat digunakan untuk menurunkan suhu jamur selama transportasi sehingga kualitas jamur dapat dipertahankan. Penelitian ini bertujuan untuk merancang kemasan, menentukan kebutuhan ice gel dan menurunkan suhu jamur tiram hingga 15 oC saat transportasi dengan aplikasi ice gel. Perlakuan yang diberikan adalah pemberian ice gel (G): tanpa ice gel (G0), ice gel susunan 1 yaitu diletakkan secara vertikal antara masing-masing sekat pada kemasan ritel jamur (G1) dan ice gel susunan 2 yaitu 2 buah ice gel diletakkan secara horizontal dibagian atas kemasan dan 1 buah ice gel secara vertikal pada sisi kemasan (G2). Perlakuan perforasi (P) pada plastik PP: 0.1 % (P1) dan 0.3 % (P2) dari luas kemasan. Hasil penelitian ini adalah kemasan berbahan karton gelombang dengan dimensi 50 cm x 40 cm 24 cm yang telah dirancang untuk wadah 3 kg jamur dan 2.52 kg ice gel dapat digunakan dengan harapan dapat menurunkan suhu jamur hingga 15 oC selama 2.5 jam. Posisi ice gel susunan 2 dengan perforasi plastik 0.3 % dan 0.1 % dapat menurunkan suhu jamur bagian atas masing-masing hingga 11 oC dan 12.2 oC, sedangkan rata-rata suhu jamur dalam kemasan adalah 16.9 dan 17.1 selama 2.5 jam.
Pencegahan Kerusakan Fisiologis Belimbing (Avverhoa carambola) dalam Rantai Pasok dengan Optimisasi Model Kombinasi Perlakuan Air Panas dan CaCl2 Menggunakan Response Surface Method . Sutrisno; Emmy Darmawati; Rokhani Hasbullah; Harli Prawaningrum
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (847.835 KB)

Abstract

Starfruits is one of exotic tropical fruits that have increasing its popularity both for domestic and global market due to its unique shape and taste, as well as their nutrition values. However, this fruit is considered perishable product with short self-life, thus the proper post harvest treatment should be done to prevent their quality after harvest. In general, the objective of this research was to determine optimum treatment of hot water treatment (HWT) and immersion period in CaCl2 solution using response surface method (RSM) for post harvest handling of starfruits in order to maintain its quality during storage. Among quality parameters tested, weight loss and hardness were found as the most responsive to the combination treatment. Parameter of weight loss rate showed a maximization response with stationary point of HWT’s temperature of 42 °C, expose period for 42 minutes, and immersion period in CaCl2 solution for 38 minutes with respond point of weight loss was 3.74%. Meanwhile, the hardness parameter achievement was the minimum with stationary point of HWT’s temperature of 48 °C, expose period for 35 minutes, and immersion period in CaCl2 solution fpr 35 minutes resulted respond point of hardness of 0.63 Newton. Interest level from the panelist were color, taste, texture and aroma, respectively, whereas the treatment combination that accepted by panelist were (45 °C, 65', 40'), (45 °C, 40', 15'), and (45 °C, 40', 40’).
PEMANFAATAN BIO-FUNGISIDASEBAGAI PENGHAMBAT ANTRAKNOSA UNTUK MENINGKATKAN MASA JUAL BUAH PEPAYA CALLINA Emmy Darmawati; Florensius Labat Bionille
Agric Vol 33 No 2 (2021)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2021.v33.i2.p143-156

Abstract

Antranoksa merupakan penyakit buah pepaya yang menyerang saat di lahan dan berlanjut sampai dipanen yang membuat masa jualnya menjadi singkat. C. gloeosporioides adalah fungi sumber penyakit antraknosa. Penelitian ini ditujukan untuk mengkaji dan mencari konsentrasi yang tepat dari ekstrak daun serai wangi (Cymbopogon nardus L.) dan daun sirih hijau (Piper betle L.) sebagai penghambat patogen C. gloeosporioides penyebab antraknosa. Ekstraksi dilakukan dengan metode perebusan bagian daun, sedang metode uji yang dilakukan adalah uji in vitro dan in vivo. Uji in vitro dilakukan untuk uji efektivitas ekstrak daun serai wangi konsentrasi 5% dan 10%, dan ekstrak daun sirih hijau konsentrasi 10% dan 20% dalam menghambat pertumbuhan C. gloeosporioides. Hasil terbaik dari uji in vitro dilanjutkan dengan uji in vivo dengan merendam buah pepaya callina pada larutan ekstrak selama 10 menit. Buah pepaya yang digunakan adalah buah dengan indek kematangan 80%. Hasil uji in vitro menunjukkan beda nyata ( = 0.5%) antar perlakuan dengan nilai efektivitas tertinggi adalah ekstrak serai wangi 10% dengan daya hambat pertumbuhan C. gloeosporioides sebesar 47.22% dan rataan diameter koloni 3.150 cm setelah 15 hari masa ingkubasi. Hasil uji in vivo, menunjukkan hasil yang berbeda nyata ( = 0.5%) antara buah papaya yang direndam dengan ekstrak serai wangi 10% dan kontrol baik pada tingkat kejadian maupun tingkat penyebaran penyakit. Tingkat penyebaran penyakit pada buah papaya yang diberi perlakuan sebesar 13.72% sementara buah papaya kontrol mencapai 68.49% pada 6 hari penyimpanan. Ekstak serai wangi konsentrasi 10% dapat memperpanjang selling time pepaya Calinna (indeks kematangan 80%) 6 hari lebih lama dibanding kontrol.
Screening Varietas Padi Lokal Kalimantan Tengah Terhadap Serangan Sitophilus oryzae selama Penyimpanan (Screening of Local Rice Varieties from Central Kalimantan to Sitophilus oryzae Attack During Storage) Kamsiati, Elmi; Darmawati, Emmy; Haryadi, Yadi
JURNAL PANGAN Vol 22, No 2 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (78.316 KB) | DOI: 10.33964/jp.v22i2.82

Abstract

Beras merupakan komoditas penting, karena merupakan makanan pokok sebagian besar penduduk Indonesia termasuk di propinsi Kalimantan Tengah. Selama penyimpanan, beras dapat rusak, baik karena pengaruh lingkungan maupun serangan hama pascapanen. Sitophilus oryzae merupakan serangga hama pascapanen yang banyak menyerang beras selama penyimpanan, menyebabkan susut bobot dan kualitas. Tujuan dari penelitian ini adalah untuk menyeleksi resistensi dari beberapa varietas beras lokal Kalimantan Tengah. Delapan varietas beras diuji terhadap serangan S.oryzae. Hasil dari penelitian ini menunjukkan bahwa indeks perkembangan yang paling rendah terdapat pada varietas Siam Jurut, diikuti oleh Siam Palun, Siam Palas dan Bayar Pahit yang menjadi varietas resisten. Siam Unus memiliki nilai indeks perkembangan yang medium. Sedangkan varietas Rantul, Siam Pandak dan Karang Dukuh memiliki indeks perkembangan yang tinggi. Setelah penyimpanan, kelompok resisten mimiliki persentase susut bobot dan biji berlubang yang rendah dibanding kelompok yang rentan.Rice is an important commodity as it is the staple food of most of the Indonesian people, including in the regions of Central Kalimantan. During storage, the rice can be damaged due to environmental factors as well as postharvest pest. Sitophilus oryzae is postharvest insect pest that attacks rice during storage causing quantity and quality losses. The objective of this research is to screen resistance of several local rice varieties of Central Kalimantan. Eight rice varieties were tested against S.oryzae. The result of this research shows that the lowest index of susceptibility was Siam jurut, followed by Siam palun, Siam palas, and Bayar Pahit which were resistant varieties. Siam unus had a medium index of susceptibility. Rantul, Siam pandak and Karang dukuh had a high index of susceptibility. After storage, the resistant group had lower quantity losses, lower amount of damaged grains, and lower moisture contents than those classified in the susceptible group.