Judul: Effect of Storage Temperature and Soaking in Methyl Jasmonate on Fruit Quality of Kecapi Fruit (Sandoricum koetjape (Burm. f.) Merr.)
Abstrak: Buah kecapi (Sandoricum koetjape (Burm. f.) Merr.) masih melakukan aktivitas metabolisme setelah dipanen karena termasuk buah klimaterik. Penyimpanan suhu dingin dapat mengurangi aktivitas metabolisme, namun kecapi termasuk salah satu buah yang sensitif terhadap suhu dan akan mengalami gejala chilling injury saat disimpan di suhu rendah yang tidak tepat. Penelitian ini bertujuan mengetahui suhu simpan dan lama perendaman methyl jasmonate yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu suhu simpan (27,94 °C dan 3,03 °C) dan lama perendaman dalam 0,1 mM methyl jasmonate (10 menit dan 30 menit). Hasil penelitian menunjukkan gejala chilling injury sudah terlihat di minggu pertama penyimpanan baik di perlakuan kontrol maupun di buah yang sudah diberi perlakuan methyl jasmonate. Buah yang disimpan di suhu dingin dan diberi perlakuan perendaman methyl jasmonate memiliki kualitas fisik buah lebih baik dibanding perlakuan lainnya. Nilai rata-rata peningkatan susut bobot pada perlakuan tersebut sebesar 11,48% dan 11,80% selama masa penyimpanan., Kecapi fruit (Sandoricum koetjape (Burm. f.) Merr.) still carries out metabolic activity after being harvested because it is a climacteric fruit. Cold storage can reduce metabolic activity, but kecapi is one of the fruits that is sensitive to temperature and will experience chilling injury symptoms when stored at inappropriately low temperatures. This study aims to determine the appropriate storage temperature and soaking time for methyl jasmonate to maintain the quality of kecapi fruit during the storage period. This study used a completely randomized design with two factors, storage temperature (27,94 °C and 3,03 °C) and soaking duration in 0,1 mM methyl jasmonate (10 minutes and 30 minutes). The results showed that chilling injury symptoms were visible in the first week of storage, both in the control treatment and fruit that had been treated with methyl jasmonate. Fruit stored at cold temperatures and soaked in methyl jasmonate had better physical fruit qualities than other treatments. The average value of the increase in weight loss in these treatments was 11,48% and 11,80% during the storage period.
Keyword: chilling injury, climacteric fruit, quality, soaking duration, weight loss

Judul: Effects of Different Storage Temperature and Soaking Duration of Methyl Salicylate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f) Merr.)
Abstrak: Buah kecapi termasuk buah klimaterik. Kenaikan laju respirasi dan peningkatan produksi etilen seusai panen menyebabkan proses pematangan buah kecapi menjadi lebih cepat. Perlakuan pascapanen yang dapat dilakukan untuk menjaga kualitas buah kecapi yakni dengan melakukan penyimpanan pada suhu dingin dan aplikasi metil salisilat untuk mengurangi gejala chilling injury. Penelitian ini bertujuan mengetahui pengaruh suhu simpan dan lama perendaman pada methyl salicylate (MeSA) yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktorial yakni suhu simpan (suhu dingin 3,03°C dan suhu ruang 27,94 ° C) dan lama perendaman (10 menit dan 30 menit). Hasil penelitian menunjukkan bahwa buah pada penyimpanan suhu dingin menunjukkan hasil yang lebih baik dalam mempertahakan kualitas fisik buah dengan persentase susut bobot yang rendah yakni sebesar 4,36 – 4,85%., Kecapi fruit is one of the climacteric fruit. The increase in respiration rate and ethylene production after harvesting periode caused ripening process faster. Postharvest treatment to extend the shelf life and quality of kecapi fruit is by using the cold storage and application of methyl salicylate to decrease the cilling injury symptoms. This research aimed to find out the appropriate storage temperature and dipping duration for maintaining the quality of kecapi fuit during storage period. The experiment used a factorial completely randomized design (CRD) with two factors, storage temperature (at 3.03°C of cold storage temperature and at 27.94°C room temperature) and soaking duration (which consist 10 minutes and 30 minutes soaking duration). The result showed that the fruits at cold storage had better physical qualities with low percentage of weight loss. The average value of the weight loss in these treatments was 4.36 – 4.85%.
Keyword: chilling injury, kecapi fruit, methyl salicylate, soaking duration, storage temperature

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
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