scholarly journals Pengaruh Bahan Pengisi Kemasan Terhadap Kerusakan Fisik Pada Buah Pepaya (Carica papaya L.) Selama Transportasi Laut.

2017 ◽  
Vol 2 (4) ◽  
pp. 514-523
Author(s):  
Muazzimi Muazzimi ◽  
Kiman Siregar ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Carica Papaya ◽  
Packing Material ◽  
Physical Damage ◽  
Thin Skin ◽  
C Value ◽  
Slow Moving ◽  
Banana Leaves ◽  
Banana Leaf

Abstrak.  Salah satu ciri komoditas hortikultura termasuk pepaya adalah sifatnya yang mudah rusak (perishable) seperti mudah busuk dan mudah susut bobotnya karena kulitnya yang tipis dan daging buahnya yang lunak. Dari hasil penelitian kerusakan fisik yang yang terendah terdapat pada alat transportasi kapal cepat dengan perlakuan bahan pengisi kemasan yang menggunakan bahan pengisi daun pisang kering, dan dari hasil uji BNT bahan pengisi yang bagus adalah daun pisang kering, dikarenakan daun pisang kering berbentuk lentur dan suhu dari daun pisang kering tersebut netral. Susut bobot setelah transportasi yang paling sedikit terjadinya kehilangan pada kapal lambat dengan perlakuan tanpa bahan pengisi, hanya sedikit selisih dengan alat transportasi kapal cepat bahan pengisi daun pisang kering.Nilai vitamin C yang tertinggi adalah 11,6 yang diperoleh pada perlakuan kapal cepat dengan bahan pengisi styrofoam. Tingkat kesukaan panelis terhadap rasa dan warna pada perlakuan kapal lambat dengan bahan pengisi styrofoam, sedangkan nilai terendah ada pada perlakuan kapal lambat tanpa bahan pengisi, rasa dan warna sangat berhuhungan sehingga nilai tertinggi terdapat pada perlakuan yang sama dan juga hasil terendah.The Influence of Packaging Fillers on Physical Damage to Papaya Fruits (Carica papaya L.) During Sea TransportAbstract. One characteristic of horticultural commodities including papaya is its perishable nature as it is easy to rot and easily shrinks its weight due to its thin skin and soft flesh. From the result of the research, the lowest physical damage was found in fast ship transportation by the treatment of packing material using dry banana leaf filler, and from the BNT test the good filler was dried banana leaf, due to dry banana leaf-shaped bending and temperature from Dry banana leaves are neutral. Weight loss after transport with the least loss of slow-moving vessels with no filler treatment, only slight difference with the rapid vessel transport filling of dried banana leafs.The highest vitamin C value was 11.6 obtained in the treatment of fast vessels with fillers Styrofoam. The panelist's favorite level of taste and color in the treatment of slow vessels with styrofoam fillers, while the lowest values are in slow ship treatment without fillers, the flavors and colors are highly respected so that the highest value is in the same treatment and also the lowest yield.

Teor de Vitamina C em Farinha da Casca, Polpa e Semente de Mamão (Carica papaya) Submetidas a Diferentes Temperaturas de Secagem

UNICIÊNCIAS ◽  
2019 ◽  
Vol 22 (3Esp) ◽  
pp. 43
Author(s):  
Alessandra Cristina Tome ◽  
Bianca Ferreira Augustinha
Keyword(s):  
Vitamin C ◽  
Carica Papaya ◽  
Maturation Stage ◽  
Local Market ◽  
Physical Damage ◽  
Fruit Peel ◽  
Drying Time ◽  
Different Temperatures ◽  
C 50 ◽  
Calcium Iron

O mamão é um dos mais importantes frutos tropicais atualmente cultivados no país e no mundo, apresentando uma excelente fonte de vitaminas A e C, fósforo, cálcio, ferro e potássio, entre outros.  Apenas a polpa do mamão é geralmente consumida, o restante do fruto, casca e sementes, na maioria das vezes é rejeitado. Esses subprodutos podem ser úteis como elementos para estudos e suas utilizações alternativas, tendo como base as características químicas. Dessa forma, este trabalho foi realizado com o objetivo de avaliar o efeito de diferentes temperaturas de secagem no teor de vitamina C em farinha da casca, polpa e semente de mamão (Carica papaya). Os frutos foram adquiridos no mercado local da cidade de Morrinhos-Go, transportados para o laboratório e selecionados quanto ao estádio de maturação e danos físicos, foi aplicada a lavagem com posterior sanitização. O preparo da farinha foi realizado em diferentes temperaturas, 40 °C, 50 ºC e 60 °C por meio de secagem em estufa com circulação de ar. A determinação de vitamina C foi realizada pelo do método titulométrico com iodato de potássio. Nas amostras com aplicação de secagem a 60 ºC, a degradação da vitamina C foi relativamente maior quando comparadas às amostras secas a 40 ºC, as polpas de mamão secas a 40 ºC apresentaram menores teores de vitamina C, quando comparados aos resultados obtidos na aplicação de temperatura de secagem a 50 ºC, inferindo assim que o tempo e a temperatura de secagem influenciaram na degradação do teor de vitamina C. Palavras chave: Carica papaya. Secagem. Farinha. Vitamina C. AbstractPapaya is one of the most important tropical fruits currently cultivated in the country and in the world, presenting an excellent source of vitamins A and C, phosphorus, calcium, iron and potassium among others and fibers. Only the pulp of papaya is usually consumed, the rest of the fruit, peel and seeds, most of the time it is rejected. Such by-products may be useful as elements for studies and their alternative uses, based on the chemical characteristics. The goal of this study was to evaluate the effect of different drying temperatures on the content of vitamin C in the peel, pulp and seed from papaya (Carica papaya). The fruits were purchased in the local market of the city of Morrinhos-Go, transported to the laboratory and selected for maturation stage and physical damage, washing was applied with subsequent sanitization. Flour preparation was performed at different temperatures, 40 °C, 50 °C and 60 °C by drying in an air circulation oven. The determination of vitamin C was carried out using the titration method with potassium iodate. In the samples with drying application at 60 °C, the vitamin C degradation was relatively higher when compared to the dry samples at 40 ° C, the dried papaya pulps at 40 °C presented lower vitamin C contents when compared to the results obtained in the application of drying temperature at 50 °C, thus inferring that the drying time and temperature influenced the degradation of the vitamin C content. Keywords: Carica papaya. Drying. Flour. Vitamin C.

scholarly journals The Variuous Packaging Effects of Loker Telun Berasap Chili Damage During Storage

2020 ◽  
Vol 3 (2) ◽  
pp. 38-41
Author(s):  
Eva Salvia ◽  
Lutfi Izhar ◽  
Desy Nofriati
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Yield Loss ◽  
Physical Damage ◽  
Weight Loss Percentage ◽  
Temperature Observation ◽  
Loss And Damage ◽  
Horticultural Products ◽  
Banana Leaf ◽  
Total Damage

General characteristics of fresh horticultural products like chili, is easily get damaged after harvest. The chili declining quality and loss after harvesting occur due to ongoing respiration process. Hence, the chilies become wither or rot. This damage happens due to physical, microbiological, and physiological influences. Physical damage and yield loss can be caused by packaging uses during storage. The study aimed to determine the effect of packaging use type for Locker Telun Berasap chillies on the weight loss and damage during storage. The treatments were the commonly community packaging use types which consists of: a) polyethylene plastic (PE), b) paper and c) banana leaf. Each treatment was performed two replications and stored at room temperature. Observation parameters during storage were weight loss, and physical, physiological, microbiological damages. The lowest weight loss percentage for 12 days’ storage by PE packaging was 45.5%. The total damage was 30% lower compared to paper and banana leaf packaging. Optimal freshness can be achieved until the 8th day of storage with physical damage only 1.03% on PE packaging. The results of the study showed that the dominant microbiological damage was found in the banana leaf packaging treatment.

AKTIVITAS ANTIOKSIDAN MINUMAN JELI SARI BUAH PEPAYA CALIFORNIA (Carica papaya L.)

2016 ◽  
Vol 6 (1) ◽  
pp. 39-51
Author(s):  
Mira Miranti ◽  
Sri Wardatun ◽  
Andi Fauzi
Keyword(s):  
Vitamin C ◽  
Carica Papaya ◽  
Friedman Test

ABSTRAKBuah papaya California memiliki senyawa flavanoid yang merupakan senyawa antioksidan alami. Antioksidan merupakan senyawa yang mempunyai kemampuan untuk dapat meredam dampak negatif dari radikal bebas. Penelitian ini dilakukan untuk mengetahui tekstur formulasi minuman jeli terbaik yang dapat diterima oleh panelis serta mengetahui perbandingan aktivitas antioksidan dari minuman jeli dengan sari buah pepaya california. Metode yang digunakan pada penelitian ini yaitu metode DPPH dan analisis vitamin C dengan Spektrofotometri UV-Vis. Sediaan dibuat dalam 3 formula dengan perbedaan konsentrasi pada pembentuk gel. Formulasi dalam bentuk minuman jeli dibuat untuk mempermudah konsumen membawanya serta mengkonsumsinya. Formulasi minuman jeli dibuat dengan pembentuk gel yang berbeda yaitu karagenan, konjak serta kombinasi konjak dan karagenan (1:1). Hasil uji kesukaan yang dianalisis dengan Friedman test metode RAL (Rancangan Acak Lengkap) menunjukkan bahwa formula yang disukai adalah formula 1 dengan konsentrasi sari buah sebanyak 30% dan karagenan 0,3%. Aktivitas antioksidan sari buah pepaya menunjukkan nilai aktif IC50 pada konsentrasi 77 ppm, sedangkan untuk minuman jeli sari buah pepaya nilai aktif IC50 p a d a k o n s e nt r a s i 82 ppm. Nilai kadar vitamin C buah pepaya adalah 7,94 mg/100g dan kadar vitamin C minuman jeli adalah 5,75 mg/100mL.Kata kunci : pepaya, jeli, antioksidan dan radikal bebas

scholarly journals Extending Postharvest Longevity and Improving Quality of Strawberry (Fragaria Ananasa Duch Cv. ‘Gaviota’) Fruit by Postharvest Salicylic Acid Treatment

2015 ◽  
Vol 3 (2) ◽  
pp. 17 ◽  
Author(s):  
Mahsa Geransayeh ◽  
Sadegh Sepahvand ◽  
Vahid Abdossi
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Vitamin C ◽  
Horticultural Crops ◽  
Postharvest Application ◽  
Spray Method ◽  
Paper Disk ◽  
Fruit Decay ◽  
Activity Decay ◽  
Disk Method

Strawberries are an extremely perishable fruit mainly due to their soft texture and sensitivity to fungal infection. Postharvest application of conventional fungicides to fruits is prohibited. As an alternative to fungicides, salicylic acid has been found to enhance disease resistance of horticultural crops. In order to study the effect of salicylic acid as a phenolic compound on the postharvest durability and quality characteristics of strawberry fruit. ‘Gaviota’ strawberries were treated with SA at different concentrations (0, 25, 50 and 100 µlL-1), then stored for 12 days at 4 ˚C and 75 % RH in darkness. Two different methods were applied (spray SA on fruits and paper disk method). Quality attributes such as weight loss, pH, TA, TSS, vitamin C, anthocyanin, calcium, pectin, CAT, POD, PG activity, decay percentage and sensory analyses evaluated every 3 days during storage. Results showed that, treated fruits with SA had lower weight loss, pH, TSS, POD, PG, decay and higher TA, vitamin C, anthocyanin, calcium, pectin, CAT and fruit quality compared with controls. Between two methods of treatment, paper disk method had higher effect on fruit decay and quality compared to spray method and as a general result, caused longer storability.

scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu

2016 ◽  
Vol 1 (1) ◽  
pp. 969-976
Author(s):  
Teguh Pribadi Gunawan ◽  
Rita Khathir ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Potato Flour ◽  
Soaking Time ◽  
Sun Drying ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan  variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at  60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide  concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The  color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.

Effect of moisture content on dielectric properties of banana leaves and peels in frequency range of 1–20 GHz

Frequenz ◽  
2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Soumya Sundar Pattanayak ◽  
Soumen Biswas
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Measurement Data ◽  
Banana Peel ◽  
Frequency Range ◽  
Proposed Model ◽  
Banana Leaves ◽  
Banana Leaf

Abstract The quality of agricultural products can be remotely sensed and enhanced by determining the dielectric properties. This paper studies the dielectric properties of banana leaf and banana peel over the frequency range 1–20 GHz using the open-ended coaxial probe (OCP) method. A new curve fitting model is proposed to characterize the dielectric properties of banana leaf and banana peel. The different moisture content (MC) levels are considered for both banana leaf and banana peel samples and, their dielectric properties are characterized. Further, the banana leaf and banana peel’s measurement data are compared with the data obtained using the proposed model. In addition, Root Mean Square Error (RMSE) and R-squared (R 2) are calculated to validate the performance of the proposed model. In case of banana leaf at 68.26% MC, the dielectric constant achieves the value of R 2 and RMSE of 0.98 and 0.0648, respectively. Similarly, dielectric loss achieves the value of R 2 and RMSE of 0.88 and 0.0795, respectively. Further, for banana peel at 80.89% MC, the dielectric constant achieves the value of R 2 and RMSE of 0.99 and 0.2989, respectively. Similarly, dielectric loss achieves the value of R 2 and RMSE of 0.96 and 0.6132, respectively.

scholarly journals KANDUNGAN GULA TEREDUKSI DAN VITAMIN C DALAM BUAH PISANG NANGKA (Musa paradisiaca forma typica) SETELAH PEMERAMAN DENGAN ETHREL DAN DAUN TANAMAN

2017 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Ni Putu Harta Diani Pande ◽  
Made Ria Defiani
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Sugar Content ◽  
Calibration Method ◽  
Gliricidia Sepium ◽  
Reducing Sugar ◽  
Treatment Combination ◽  
Duration Of Treatment ◽  
Musa Paradisiaca ◽  
Banana Leaf

longer than other bananas and the availability is limited. One way to accelerate the availability of banana is by treating it naturaly andchemical. How to do in determining the ripeness of bananas as morphological and chemical analysis.The objectives of this study wereto explore the utilization of Gliricidia sepium leaf, cocoa leaf, banana leaf and ethylene and the duration of treatment to the maturitylevel of Musa paradisiaca forma typica, vitamin C, vitamin A, reducing sugar content as well as ripening time and rotting. CompletelyRandomized Design was used with 2 factors, the duration of curing with 3 treatments ie L1 (curing for 3 days), L2 (curing for 6 days)and L3 (curing for 9 days) and type of calibration method used was C0 (control), C1 (curing with ethylene 0,5%), C2 (curing withbanana leaf), C3 (curing with Gliricidia sepium leaf) and C4 (curing with cocoa leaf) . Each treatment combination was repeated 4times with 3 experimental units. The results showed that curing with cocoa leaves and 0.5% ethylene affected banana maturity.Ethylene (0.5%) increase the maturation score and vitamin C. Cocoa increased maturation score, reducing sugar and vitamin Ccontent. The longer the curing the more increase the maturation score and increase the reducing sugar content.Keywords: Musa paradisiaca forma typica, ethylene, cocoa leaf, banana leaf, G. sepium leaf

Post harvest behavior of tomato as influenced by nitrogen and potassium levels

2019 ◽  
Vol 4 (02) ◽  
pp. 140-147
Author(s):  
S. Paudel ◽  
P. Pantha
Keyword(s):  
Weight Loss ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Shelf Life ◽  
Block Design ◽  
Ambient Condition ◽  
Tomato Fruits ◽  
Color Development ◽  
Randomized Complete Block Design ◽  
Four Levels

Tomato (Lycopersicon esculentum) is highly perishable and has potential for processing industries in bumper producing seasons in Nepal. The study on judicious use of nitrogen and potassium levels was aimed to explore the quality attributes along with the shelf life of tomato fruits. Three levels of nitrogen comprising 0 kg/ha (N0), 100 kg/ha (N100), 200 kg/ha (N200) and four levels of potassium 0 K2O kg/ha (K0), 80 K2O kg/ha (K80), 160 K2O kg/ha (K160), 240 K2O kg /ha (K240) were used as treatments in randomized complete block design with three replications at Chitwan (Inner Terai) Nepal. Tomatoes at breaker stage were harvested from the field and 10 fruits from each treatment per replication were kept for physiological weight loss, color rating and shelf life in ambient condition (17.5±3 0C and 80.5±6.5 % RH). Fruit quality with respect to physicochemical properties like firmness, TSS, TA, pH and Vitamin C was assessed at the end of shelf life. Higher potassium levels hasten color development and increased TSS, firmness and vitamin C content. Physiological weight loss was greatly reduced and extended shelf life was achieved with 100 kg N/ha and 240 kg K2O/ha.

Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration

1999 ◽  
Vol 5 (3) ◽  
pp. 215-222 ◽  
Author(s):  
A.E. Pérez-Guzmán ◽  
C. Saucedo-Veloz ◽  
R. Arana-Errasquín
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Color Index ◽  
Citrus Reticulata ◽  
Plastic Films ◽  
Off Flavors ◽  
Ripening Index ◽  
Storage Temperatures

Seal packaging of individual fruits of Dancy mandarin ( Citrus reticulata) with polyolefin (0.019 mm) and PVC (0.025 mm) significantly delayed their deterioration, and maintained firmer fruits with bet ter appearance than non-sealed fruits. The films were applied to fruits that had received conventional treatments of washing and disinfection, after which the fruits were stored with non-sealed fruits under refrigeration conditions (5 and 10 °C) during eight weeks plus six days at 20 °C. The results showed that the weight loss and deformation were significantly reduced by the effect of plastic films, at both storage temperatures. Furthermore, significant reductions in the internal atmosphere (CO, content) and ethanol content were observed in sealed fruits. In the sensory evaluation, the juice of sealed fruits showed a fresh flavor at the end of storage, whereas the juice of non-sealed fruits held at 10 °C developed off-flavors. The ripening index (°Brix/acidity ratio) increased significantly only in sealed fruits held at 10°C. The color index was not significantly modified by the effect of plastic films. However, the vitamin C content was significantly lower in sealed fruits at both storage temperatures.

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