Judul: Aplikasi Coating Kitosan dan Asam Sitrat untuk Meningkatkan Daya Simpan Bunga Marigold (Tagetes patula L.)
Abstrak: Bunga marigold memiliki nilai komersial yang tinggi, sehingga budidaya bunga marigold mulai berkembang. Marigold termasuk edible flower yang umumnya dimakan dalam keadaan segar atau pangan olahan. Namun, edible flower marigold memiliki sifat mudah rusak dan mempunyai daya simpan yang pendek. Mikroorganisme dan respirasi yang tinggi adalah penyebab utama penurunan mutu bunga marigold selama penyimpanan. Coating dan perlakuan asam sitrat menjadi salah satu solusi untuk mempertahankan mutu dan meningkatkan daya simpan bunga marigold. Penelitian ini bertujuan untuk mengkaji pengaruh aplikasi coating berbahan kitosan dan perlakuan asam sitrat terhadap perubahan mutu bunga marigold selama masa simpan. Tahapan penelitian terdiri dari persiapan sampel, pembuatan larutan coating, pengaplikasian coating, dan pengamatan selama 6 hari masa simpan. Konsentrasi yang dipilih untuk membuat larutan coating yaitu asam sitrat (A) 1% dan 2%, serta kitosan (K) 0,05% dan 0,1%. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah coating A2K2 yang mampu mempertahankan kadar air pada 83,04%, susut bobot 21,05%, dan nilai °hue sebesar 79,70° pada hari ke 6 penyimpanan, dengan penerimaan panelis pada skor 3 (dari 0-5) berdasarkan kenampakan dan warna. Sementara pada akhir penyimpanan untuk bunga marigold tanpa perlakuan coating (kontrol), susut bobot mencapai 28,43%, dengan kadar air 78,86%, °hue 75,90º, dan memiliki skor dibawah penerimaan panelis, Marigold flowers have a high commercial value, so marigold cultivation began to develop. Marigold is an edible flower that is generally eaten fresh or processed food. However, marigold flowers are easily damaged and have a short shelf life. Microorganisms and high respiration are the main causes of decreased quality of marigold flowers during storage. Coating and citric acid treatment are one of the solutions to maintain the quality and increase the shelf life of marigold flowers. This research aims to study the impact of the application of coating made from chitosan and citric acid treatment on changes in the quality of marigold flowers during the shelf life. The research stages consisted of sample preparation, coating solution preparation, coating application, and observation for 6 days of shelf life. The concentrations chosen to make the coating solution were citric acid (A) at 1% and 2%, and chitosan (K) at 0,05% and 0,1%. The results showed that the best treatment was A2K2 coating which was able to maintain water content at 83,04%, weight loss at 21,05%, and the °hue value of 79,70° on the 6 days of storage. The panelist acceptance is at a score of 3 (from 0-5) based on appearance and color. Meanwhile, at the end of storage for marigold flowers without coating treatment (control), the weight loss reached 28,43%, with a moisture content of 78,86%, °hue 75,90º and had a score below the panelist acceptance.
Keyword: citric acid, edible coating, edible flower, marigold flower

Judul: Coating Application of Tapioca and Sago Starch to Extend Shelf Life of Edible Flower  Nasturtium (Tropaelom majus L.)
Abstrak: Bunga nasturtium termasuk edible flower dengan nilai komersil tinggi. Seluruh bagian dari nasturtium aman dikonsumsi dan banyak digunakan sebagai garnish dan bidang farmakologi. Namun, nasturtium memiliki umur simpan yang pendek karena mudah mengalami rusak fisioligis yang disebabkan respirasi dan transpirasi yang tinggi. Pengaplikasian edible coating dapat memperlambat respirasi dan transpirasi yang memperpanjang umur simpan bunga nasturtium. Penelitian ini bertujuan mengkaji pengaruh penggunaan edible coating berbahan tapioka dan pati sagu dengan gliserol terhadap perubahan mutu bunga nasturtium selama masa simpan. Tahapan penelitian terdiri dari persiapan sampel, pembuatan larutan coating, pengujian viskositas, pengaplikasian coating, dan pengamatan selama 7 hari masa simpan. Jenis pati yang digunakan terdiri tapioka dan pati sagu dengan konsentrasi 0,5% dan 1% lalu diberi penambahan gliserol konsentrasi 1% untuk larutan tapioka dan 0,1% untuk larutan pati sagu. Hasil penelitian menunjukkan perlakuan terbaik adalah coating S2G2 (Pati sagu 1% dengan gliserol 0,1%) yang mampu menghambat respirasi, mempertahankan kadar air 92,02%, susut bobot 8,66%, dan nilai ohue 40,47o pada hari ke-7 penyimpanan dengan penerimaan panelis pada skor 3 (dari 0-5) berdasarkan kesegaran, warna, dan aroma hingga hari ke-5. Sementara pada akhir penyimpanan bunga tanpa perlakuan coating (kontrol), susut bobot mencapai 21,16% dengan kadar air 90,90%, nilai ohue 34,70o, dan memiliki skor dibawah penerimaan panelis sejak hari ke-3., Nasturtium flowers are an edible flower with high commercial value. All parts of nasturtium are safe for consumption and used as garnish and pharmacology. However, nasturtium has a short shelf life because it is prone to physiological damage that caused by high respiration and transpiration. The application of edible coating can slow down respiration and transpiration which extends the shelf life of nasturtium flowers. This study aim to examine the effect of using edible coating made from tapioca and sago starch with glycerol on changes in the quality of nasturtium flowers during shelf life. The research stage consists of sample preparation, coating solutions preparation, viscosity test, coating application, and observation for 7 days of shelf life. The type of starch used in coating solution were tapioca and sago starch with a concentration of 0.5% and 1% then adding 1% glycerol for tapioca solution and 0.1% glycerol for sago starch solution. The results showed that the best treatment was S2G2 coating (1% sago starch with 0.1% glycerol) which able to inhibit respiration, maintain 92.02% moisture content, 8.66% weight loss, and 40.47o ohue value on the 7th day of storage with panelists acceptance at a score of 3 (from 0-5) based on freshness, color, and aroma until 5th day. While at the end of storage, flower without coating treatment (control), the weight loss reached 21.16% with a moisture content of 90.90%, 34.70o o hue, and panelist acceptance only 3 days of shelf life.
Keyword: Edible flower, Edible coating, Nasturtium flower, sago starch, Tapioca

Judul: Social Vulnerability of Rural Originated Scavengers in Jakarta.
Abstrak: Ivanovich
Keyword: