cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota adm. jakarta selatan,
Dki jakarta
INDONESIA
Jurnal Penelitian Pascapanen Pertanian
Published by Kementerian Pertanian
ISSN : 02161192     EISSN : 25414054     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Pascapanen Pertanian (J.Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian" : 6 Documents clear
Pelayuan dan Pengeringan Bawang Merah Menggunakan Instore Drying Untuk Mempertahankan Mutu Dan Mengurangi Tingkat Kerusakan Sigit Nugraha; Resa Setia Adiandri; nFN Yulianingsih
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.72-81

Abstract

Proses pelayuan dan pengeringan umbi bawang merah yang tidak berlangsung dengan baik akan menyebabkan kadar air pada bagian leher umbi bawang merah masih terlalu tinggi, sehingga dapat mengakibatkan rendahnya kualitas dan daya simpan. Penelitian ini bertujuan untuk mempertahankan mutu dan mengurangi tingkat kerusakan bawang merah melalui proses pelayuan dan pengeringan dengan instore drying. Penelitian dilaksanakan di Gapokar (Gabungan kelompok penangkar) desa Tengguli, Kecamatan Tanjung, Kabupaten Brebes, Jawa Tengah. Bahan yang digunakan yaitu bawang merah varietas Bima yang telah masak optimum dengan umur 65 hari setelah tanam, hasil panen dari anggota kelompok penangkar benih. Pada penelitian ini proses pelayuan dan pengeringan dilakukan dengan dua cara yaitu dengan instore drying dan cara petani (penjemuran) sebagai pembanding. Hasil penelitian menunjukkan bahwa proses pelayuan bawang merah dengan instore drying berlangsung lebih cepat (12 jam) dari pada cara petani (27 jam) dengan nilai susut bobot masing-masing 4,97% dan 4,03%. Pada proses pengeringan dengan instore drying waktu pengeringannya lebih cepat 2 hari dibandingkan pengeringan cara petani dengan tingkat kerusakan lebih rendah (0,83% untuk instore drying dan 3,82% untuk cara petani). Sifat fisik dan kimia bawang merah yang mengalami proses pelayuan dan pengeringan dengan instore drying adalah sebagai berikut: kadar abu 0,70%, VRS 7,60%, kadar air 82,32%, susut bobot 18,59%, dan kekerasan 4, I 0 kg/m-. Curing and Drying Of Onion Using Instore Drying To Maintain The Quality and Decrease Level Of DamageUn properly curing and drying process of onion bulb caused the moisture content in the neck part of onion bulb remain high, it could lower its quality and shorter storage life. The objective of this research was to maintain quality and decrease the damage level of onion by applying curing and drying process using instore drying. Research was conducted in seed producer group at Tengguli village, Tanjung subsdistrict, Brebes district, Central Java. Onion from Bima variety produced by seed producer group were used as raw material. It was harvested at optimum maturity (65 days after planting). Curing and drying process were conducted using two methods: instore drying method and farmer method (sun-drying) as comparison. Research result indicated that curing process in the instore drying was faster (12 hours) than in fanner method (27 hours) with weight loss value of 4.97% and 4.03% respectively. The duration of drying process in the instore drying was two days faster than the farmer method, with lower level of damage (0.83% for instore drying and up to 3.82% for farmer method). The physical and chemical properties of onion which was cured and dried using instore drying were as following: ash content 0.70%, VRS 7.60%. moisture content 82.32%, weight loss 18.59%, hardness 4.10 kg/m-, and level of damage 0.83%.
Pengaruh Pelilinan dan Pengemasan Plastik Terhadap Mutu dan Daya Simpan Buah Lengkeng (Dimocarpus Longan Lour) Asal Temanggung Dondy A Setyabudi; Iceu Agustinisari; Wisnu Broto
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.82-88

Abstract

Penelitian ini bertujuan untuk memperpanjang umur simpan buah lengkeng menggunakan kombinasi pelilinan dan kantong plastik polietilen berlubang. Daya simpan lengkeng asal Temanggung relative pendek 2-3 hari. Buah lengkeng diperoleh dari desa Pagergunung dan Karangwuni, Pringsurat, Temanggung pada musim panen Januari dan Maret 2007. Musim panen digunakan sebagai ulangan dalam perlakuan. Buah lengkeng dikemas menggunakan kantong plastik polietilen 0,04 mm, 15x30 cm, berlubang 192 berkapasitas I kg. Buah lengkeng dikemas menggunakan plastik polietilen (I) tanpa pencelupan formulasi lilin, (2) dengan pencelupan formulasi lilin 0,125%. dan (3) kontrol dilakukan tanpa pengemasan dan pelilinan. selanjutnya disimpan pada suhu ruangan 18-24 °C di daerah setempat. Pengamatan dilakukan setiap hari hingga buah lengkeng tidak layak dikonsumsikan atau dijual. Pengamatan mencakup susut bobot, total asam, vitamin C, dan total padatan terlarut, serta uji tingkat penerimaan konsumen organoleptik. Hasil penelitian menunjukkan bahwa perlakuan kombinasi pelilinan 0, I 25% dan pengemasan kantong plastik polietilen 0,04 mm. 15x30 cm, berlubang 192 kapasitas buah I kg mampu mempertahankan kesegaran buah lengkeng hingga 7 hari penyimpanan ruang 18-24 °C. Buah lengkeng pada hari ke-7 mempunyai susut bobot 5, II %; vitamin C 269,31 mg/IOO g; total asam 0.078%; dan total padatan terlarut 19,13%, serta tingkat penerimaan keseluruhan agak suka (4.3). Teknologi pelilinan 0, 125% dan pengemasan kantong plastik polietilen 15x30 cm, kapasitas I kg dengan ketebalan 0,04 mm, berlubang 192 merupakan teknologi yang direkomendasikan untuk penanganan memperpanjang daya simpan buah lengkeng asal Temanggung. Influence Of Waxing And Usage Of Plastic Bag To Storage Life And Quality Of Long An Fruits (Dimocarpus Longan Lour) From TemanggungThe aim of this research was to find out storage life of longan fruit using combination of waxing and holed plastic bag of polyethylene. Longan fruit obtained from village of Pagergunung and Karangwuni, Pringsurat, Temanggung at harvest season January and March 2007. Harvesting season was used as replication. Packaging longan fruit used plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 have capacities I kg. Perforation of plastic bag of polyethylene used needle sew/pinprick which had been heated. Packaging longan fruit used plastic of polyethylene (I) without dipping of formulation wax, (2) with dipping of formulation wax 0.125%. and (3) control done without dipping and packaging of formulation wax, and then storage at ambient temperature 18-24 °C in location area. Observation conducted periodically till improper to be consumer rejected. Attempt restating done pursuant to season harvest at January and March 2007 at different location. Research result indicate that the usage of plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 capacities I kg with dipping of formulation wax 0.125% could maintain freshness of ongan fruit till 7 days storage life on ambient temperature 18-24 0c. Longan fruit on the 7 days have properties; weight losses 5.11 %, vitamin C 269.31 mg/I 00 g, total acidity 0.078%, and total soluble solid 19.13%, and organoleptic; pericarp colour-good fair (3.1); aril colour-rather (5.,6), flavor-good fair (3.5), and acceptance of overall-fair-good fair (4.3). Technology packaging of plastic bag of polyethylene J 5x30 cm, 0.04 cm, 192 holed with longan fruit conducted by wax 0.125% is technology recommended for handling to storage life.
Pati Ganyong (Canna Edulis Ker.) Termodifikasi HMT : Sifat Pasta Pati dan Aplikasi Dalam Formulasi Mi Kering Winda Haliza; nFN Widayanti; nFN Widaningrum; Ridwan Thahir
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.47-55

Abstract

Pati ganyong diberi perlakuan heat moisture treatment (HMT) dengan tujuan unruk meningkatkan kualitas mi kering. HMT pati ganyong yang dicobakan pada kadar air 20%, suhu 110°C selama 8 jam memberikan perubahan pada profil Rapid Visco Analysis (RVA) pasta pati dengan meningkatkan suhu gelatinisasi, tidak ada puncak viskositas, tidak ada viskositas breakdown, setback viskositas lebih rendah dan viskositas yang stabil selama pernanasan dibandingkan pati ganyong alami. Pati ganyong termodifikasi HMT, tepung kacang tunggak dan tepung terigu, diformulasikan untuk pembuatan mi kering menggunakan metode mixture  d­ optimal desain dari Response Surface Methodology (RSM). Formula mi kering hasil optimasi terdiri dari campuran 50% terigu, 32,28% tepung kacang tunggak dan 17,72% pati ganyong termodifikasi. Formula ini merupakan formula terpilih mi kering dengan karakteristik fisik sebagi berikut : susut masak 9, 13%, waktu masak 9,75%, berat rehidrasi 207,9%, elongasi 24,75%, tension 27,7 gf, kekerasan 1275 gf, ahesiveness 0,09dan elastisitas 0,71 gs. Karakteristik mi kering yang diperoleh memenuhi Standar Nasional Indonesia (SNI 01-2974-1992), bahkan untuk kandungan protein mi kering memiliki nilai lebih tinggi dari yang disyaratkan SNI. Heat moisture treatment of canna starch: pasting properties and application to dry noodle formulation.Hydrothermal treated caona starch was prepared by heat moisture treatment (HMT). This treatment was aimed at improving of dried noodle quality. HMT was applied to canna starch with 20% moisture at 110°C for 8 h. Pasting properties of HMT canna starch showed a higher gelatinization temperature, lower viscosity setback, more heat stable than those of the native canna starch. Results from response Surface Methodology suggested that the optimum formula for tbe developed dry noodles was 50% of wheat flour, 32.28% of cowpea flour and 17.72%  of HMT canna starch. This formula produced dried noodles with cooking loss 9.13%, cooking time 9.75%, rehydration weight 207.9%, elongation 24.75%, tensile strength 27.7 gf, hardness 1275 gf, adhesiveness 0.09, and elasticity 0.71 gs. Protein content of the developed dry noodles 18.87% was higherthan that Indonesia National Standard.
Pengaruh Penambahan Asam dan Suhu Penyimpanan Tehadap Kualitas Sari-Kristal Buah Rambutan nFN Setyadjit; A. Mustafa; D. Sumangat; W. Haliza; A. Suryani
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.89-100

Abstract

Permasalahan yang ditemukan dalam pembuatan jus rambutan yaitu terbentuk endapan dan pencoklatan. Hal ini bisa diatasi dengan mikrofiltrasi membran, setelah terlebih dahulu dilakukan sentrifugasi untuk memperoleh jus jernih (sari-kristal). Sari kristal tanpa dipasteurisasi, daya simpanya hanya 2-3 hari walaupun disimpan pada suhu 5°C. padahal secara teoritis semua partikel seukuran mikroba telah ikut tersaring. Perlakuan kombinasi pengkondisian pH, scrta penyimpanan (5°C dan 27 °C) t,elah dilakukan dan kualitas sari kristal telah diamati hingga 90 hari. Perlakuan pasteurisasi suhu 70°C selama 10 menit dapat memperpanjang umur simpan jus rambutan pada suhu kamar hingga 75 hari. Perlakuan pengkondisian pH, dan suhu penyimpanan 5°C mampu mempertahankan kualitas jus lebih dari 90 hari. Kombinasi perlakuan filtrasi dengan membran, pengaturan pH dan pasteurisasi dapat menghasilkan jus rambutan tanpa pengawet yang merniliki daya simpan cukup lama. Effect Of Organic Acid Addition And Storage Temperature On Quality Of Crystal-Juice RambutanRambutan juice has been low in quality because of the browning and sedimentation of the cloudy part of the juice. This incidence can be reduced by application of microfiltration with centrifugation pre-treatment to produce crystal-juice. Without pasteurization even though it was stored at 5 ·C, the microfiltered juice can only last after 2-3 days. Theoritically, particles having the same size of miocrobes should be rejected by the membrane. The experiment done comprises of treatments: adjusting pH. pasteurization, and storage (ambient and 5°C), with evaluation up to 90 days. With only doing pasteurization at 70°C for 10 minutes, the storage life of juice can be extended up to 75 days at ambient temperature. Additional treatment i.e. pH adjustment, storage at 5 ·C could kept the rambutan crystal juice >90 days. Thus, microfiltration technique, pH adjustment, and pasteurization are a series of treatment which is potential for producing rambutan juice without addition of chemical preservatives.
Pengaruh Jenis dan Konsentrasi Koagulan Terhadap Fraksi Protein Terkoagulasi dan Tekstur Curd Kedelai (Glycine max) Dahrul Syah; Rizal Fahmi; Dadang Supriatna; RH. Fitri Faradilla
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.56-63

Abstract

Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH pada konsentrasi 0,015 N, 0,03 N dan 0,045 N. Fraksi protein curd didapat dengan fraksinasi Osborne dan dianalisis lebih lanjut dengan metode sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE). Fraksi protein yang didapat dari fraksinasi Osborne yaitu albumin. globulin, prolamin, dan glutelin. Tekstur Curd kedelai dianalisis secara objektif dengan texture profile analysis (TPA) yang mencakup kekerasan, elastisitas, kohesivitas, dan gumminess. Dari hasil penelitian diketahui bahwa proses pengolahan kedelai menjadi curd menyebabkan penurunan konsentrasi fraksi protein albumin dan globulin yang signifikan. sebaliknya konsentrasi fraksi protein glutelin meningkat secara drastis. Pada konsentrasi koagulan 0.045 N. terdapat variasi pola pita fraksi protein SDS-PAGE pada kedua jenis curd(CaS04.2H20  dan CH,COOH). Jenis dan konsentrasi koagulan juga diketahui berpengaruh nyata terhadap profil tekstur objektif curd (p=0,05).Terdapat korelasi yang signifikan antara kadar fraksi protein terhadap profil tekstur objektif curd CaS04.2H2O. Sebaliknya, tekstur objektif curd CH3COOH kurang dipengaruhi oleh kadar fraksi protein. Effect of Coagulant Type and Concentration Toward Coagulated Protein Fraction and Soy Curd Texture (Glycine max] The aims of this research were to explore the effect of coagulant type and coagulant concentration on curd protein fraction. curd texture, and the correlation between these variables. Coagulants used were CaSO4. 2H2O and CH3COOH with 0.0 I5 N, 0.03 N, and 0.045 N concentration. Curd protein fractions were obtained by Osborne fractionation and was further analyzed using sodium dodecylsulfate acrylamide gel electrophoresis (SDS­ page) method. The protein obtained were albumin, globulin. prolamin, and glutelin. Curd textures that include hardness, elasticity, cohesiveness, and gumminess were analyzed by texture profile analysis (TPA). The result showed that conversing soybean to be curd caused decreasing of albumin and globulin concentration significantly. In contrast, glutelin concentration was increasing significantly. There were variations of protein fraction pattern of band SDS-PAGE between two type of curd (CaSO4. 2H2O and CH3COOH) in 0.045 N. Types and concentrations of coagulant were also influenced significantly to curd texture profile (p=0.05). There was a significant corelation between protein fraction content on objective texture profile of CaSO4. 2H2O curd. On the other hand the objective texture profile of CH3COOH curd was not influenced by protein fraction content.
Teknologi Pengolahan Roti Kering Substitusi Tepung Sukun Ira Mulyawanti; nFN Hernani; nFN Febriyezi; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): 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.v8n2.2011.64-71

Abstract

Tepung sukun dapat dimanfaatkan  sebagai alternatif  unruk mensubstitusi  terigu dalam pembuatan  roti. Namun  karena tepung  sukun tidak mengandung  gluten, maka penggunaannya  dalam roti tidak dapat 100% dan untuk memperbaiki  penerimaan  organoleptik  roti substitusi  tepung  sukun,  perlu diolah  lebih lanjut menjadi  roti kering.  Penelitian  dilakukan  untuk mengetahui  pengaruh  substitusi terigu dengan tepung sukun (10%,20%,30%) dan jenis lemak (shorthening, margarin, mentega)  yang digunakan  terhadap karakteristik roti kering yang dihasilkan.  Hasil penelitian  menunjukkan  bahwa penambahan  tepung  sukun berpengaruh  nyata terhadap  volume spesifik dan sifat fungsional  roti kering.  Perbandingan  tepung sukun dengan terigu 10:90 menghasilkan  roti kering dengan karakteristik kimia dan fisik yang tidak berbeda nyata dengan penggunaan  terigu  100%, yaitu dengan kadar lernak 9,0%, protein  14,30%, kadar air 5,36%, volume spesifik  3,66 ml/g, amilosa  16,57%, pati terlarut65,15%, dan daya cerna pati 77,58%.  Secara organoleptik,  panelis menyukai  produk roti kering substitusi  tepung sukun 10% dengan kriteria suka untuk rasa, warna, aroma, penampakan  dan kesukaan keseluruhan.  Jenis lemak berpengaruh  terhadap kandungan  lemak, protein, aktivitas air, dan tingkat penerimaan  roti kering. Penggunaan mentega menghasilkan  roti kering terbaik dengan kandungan  lemak 8,4%, protein  15,48%, dan air 6,08%. Secara organoleptik  panelis menyukai  penggunaan  mentega  dengan  kriteria  suka pada rasa, warna,  aroma,  penampakan, dan kesukaan  keseluruhan.  Dengan demikian,  tepung sukun dapat mensubstitusi  terigu sebanyak  10% untuk menghasilkan  roti kering yang baik. Processing Technology of Rusk with Breadfruit Flour Substitution.Breadfruit flour is a potential  substitute  for wheat  flour in bread making.  However,  since breadfruit flour does not contain gluten, complete  substitution  of wheat flour with breadfruit flour in bread is impossible  and to improve sensory characteristics of bread with breadfruit flour substitution re-baking  is required  to produce rusk. This study was conducted to investigate  the effect of partial substitution of wheat flour with breadfruit  flour (10%,20%,30%) and type of fat (shortening, margarine, butter) on physico­ chemical  characteristics and sensory  acceptability  of rusk. The results showed that substitution  of wheat flour with breadfruit  flour significantly  influenced  the specific  volume  and functional  properties  of rusk. The physico-chemical characteristics of rusk made from 10% breadfruit  flour substitution,  which were fat 9.0%, protein  14.30% and moisture 5.36%, specific volume 3.66 ml/g, amylose 16.57%, soluble starch 65.15%,  and starch digestibility  77.58%,  were insignificantly different  from those of rusk made from 100% wheat flour. The type of fat used influenced  the fat and protein  contents,  water activity,  and sensory  acceptability of rusk. The use of butter produced  the best rusk which contained  fat 8.4%, protein  15.48%, and moisture  6.08%. In general, sensory panelists  liked the taste, color, flavor, appearance  and overall characteristics  of rusk made from 10% breadfruit  flour substitution  with the use of butter. The results suggest that breadfruit  flour could substitute  10% of wheat flour in production  of rusk with acceptable  physico-chemical and sensory  characteristics.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2011 2011


Reset
Filter By Issues
All Issue Vol 18, No 3 (2021): Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): Jurnal Penelitian Pascapanen Pertanian Vol 18, No 1 (2021): Jurnal Penelitian Pascapanen Pertanian Vol 17, No 3 (2020): Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian Vol 17, No 1 (2020): Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian Vol 15, No 3 (2018): Jurnal Penelitian Pascapanen Pertanian Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): Jurnal Penelitian Pascapanen Pertanian Vol 14, No 3 (2017): Jurnal Penelitian Pascapanen Pertanian Vol 14, No 2 (2017): Jurnal Penelitian Pascapanen Pertanian Vol 14, No 1 (2017): Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian Vol 13, No 1 (2016): Jurnal Penelitian Pascapanen Pertanian Vol 12, No 3 (2015): Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (2015): Journal Penelitian Pascapanen Pertanian Vol 12, No 1 (2015): Jurnal Penelitian Pascapanen Pertanian Vol 11, No 2 (2014): Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian Vol 10, No 1 (2013): Jurnal Penelitian Pascapanen Pertanian Vol 9, No 2 (2012): Jurnal Penelitian Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian Vol 7, No 2 (2010): Jurnal Penelitian Pascapanen Pertanian Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian Vol 6, No 2 (2009): Jurnal Penelitian Pascapanen Pertanian Vol 6, No 1 (2009): Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian Vol 4, No 2 (2007): Jurnal Penelitian Pascapanen Pertanian Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian Vol 3, No 2 (2006): Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian Vol 2, No 2 (2005): Jurnal Penelitian Pascapanen Pertanian Vol 2, No 1 (2005): Jurnal Penelitian Pascapanen Pertanian Vol 1, No 1 (2004): Jurnal Penelitian Pascapanen Pertanian More Issue