Judul: Application Of Aloe Vera And Beeswax Gel Coating To Maintain Avocado Quality At Room Temperature Storage
Abstrak: SUMMARY YANDRI ISKANDAR PAH. Application of Aloe Vera and Beeswax Gel Coating to Maintain Avocado Quality at Room Temperature Storage. Supervised by SUTRISNO and EMMY DARMAWATI. Avocado fruit is a climacteric fruit that continues to undergo physiological processes after harvesting so that the fruit can reduce its freshness and increase its damage at room temperature. One of the treatments to maintain the shelf life of avocados is to use a coating. coating is giving a thin layer on the surface of the fruit. Materials that have the potential to be used as a coating on avocado are aloe vera gel and beeswax. The advantages of aloe vera gel and beeswax as natural ingredients are because they are environmentally friendly, affordable, efficient, biodegradable and contain lipids, proteins and polysaccharides. The purpose of this study was to evaluate and study the application of a combination of aloe vera gel and beeswax on avocado in the form of a composite and bilayer emulsion. In obtaining an aloe vera gel coating solution, it is made by separating the mesocarp of aloe vera from the skin, washing it and soaking it in a 10% citric acid solution for 30 minutes then immersing a 1.9 g/L ascorbic acid solution for 15 minutes and extracting it using a mixer at 5 0C at a speed of 10000 rpm for 30 minutes. Making beeswax 4% is done by melting 40 grams of beeswax at 90-95 0C while stirring and adding 13.33 mL of oleic acid and adding 16.67 mL of triethanolamine, then homogenizing it for 10 minutes and diluting it by adding 940 mL of distilled water and filtering. Preparation of a 30% concentration of aloe vera gel solution (AV30) by adding 700 mL of distilled water to a 300 mL aloe vera gel solution while a 50% concentration of aloe vera gel (AV50) was made by adding 500 mL of distilled water to a 500 mL aloe vera gel solution. while the application of the aloe vera gel solution was done by dipping the fruit soaked in a coating solution for 30 seconds then dried for 30 minutes and stored at room temperature. The bilayer was made by dipping the avocado fruit in the best aloe vera gel solution in the preliminary research, namely 50% aloe vera gel (AV50) for 30 seconds then the avocado was dried for 30 minutes and soaked again in 4% beeswax solution for 30 seconds then dried for 30 minutes and stored at room temperature. This research consists of two stages. The first stage research was conducted to determine the best concentration of aloe vera gel treatment on the quality of avocado fruit consisting of treatment concentrations of 30% (AV30), 50% (AV50), and Control. The results of the first phase of research showed that the best treatment was treatment with a concentration of aloe vera gel 50% (AV50) with the value of each parameter of observation until the 10th day, namely the percentage of damage 0.68%, water content 75.36%, total dissolved solids 4.21 0brix, hardness 1.76 kgf, and weight loss of 10.22%. The best
Keyword: coating,, bilayer,, composite emulsion,, Aloe Vera Gel,, beeswax,, Avocado

Judul: Aplikasi Edible Coating Lidah Buaya dan Suhu Penyimpanan untuk Menjaga Mutu Salak Pondoh (Salacca edulis Reinw.) Terolah Minimal.
Abstrak: Application of edible coating and storage temperature are common to maintain fruit’s quality. A source that can be used as edible coating is aloe vera which contains antimicrobial substance. Unfortunately extra effort is needed to prepare aloe vera to be edible coating (peeling, crushing, and filtering) that causes difficulties in application. Formulation of aloe vera edible coating in powder form could ease the application. This research aimed to know the effect of spray drying process on aloe vera edible coating characteristics and its effectiveness to maintain minimally processed salak pondoh. Furtheremore, this research aimed to get information about the effect of aloe vera edible coating and storage temperature on minimally processed salak pondoh (Salacca edulis Reinw.). Fruits quality parameters in this research were firmness, weight loss, percentage of damage, and visual changes. Statistical analysis used was Completely Randomized Design with twice replications. The result showed that spray drying process decreased aloe vera edible coating viscosity, total soluble solid (TSS), and titratable acidity, while its pH value increased. Aloe vera edible coating color changed to be yellowish from smooth green. Furtheremore storage temperature gave significant (α=0.01) effect on all parameters, while aloe vera edible coating did not give significant effect on all parameters analyzed, but uncoated fruits were contaminated by molds sooner than coated ones.
Keyword: Edible coating, aloe vera, polysaccharides, minimally processed fruit, spray dry

Judul: Heisenberg Uncertainty of Double SlitSystem Based on Budiyono-Rohrlich Quantum Statistics Model
Abstrak: Interpretasi kuantum dikembangkan untuk memaknai secara fisis dengan jelas bagaimana suatu dinamika pada sistem mikroskopis yang dijelaskan dengan teori-teori kuantum, seperti interpretasi Copenhagen yang mendeskripsikan sistem kuantum sebagai suatu keadaan yang dideskripsikan dengan fungsi gelombang yang berisikan bagaimana peluang keadaan suatu sistem. Interpretasi kuantum juga bisa dibawa dari suatu sistem klasik seperti pada model statistika-kuantum Budiyono-Rohrlich yang menjelaskan bagaimana dinamika kuantum berhubungan dengan sistem klasik dengan penerapan statistika pada model Hamiltonian sistem. Fungsi distribusi dapat mendeskripsikan bagaimana suatu sistem terdistribusi pada suatu ruang pada pandangan klasik namun untuk sistem kuantum fungsi distribusi adalah peluang dari sistem tersebut. Sistem klasik dan kuantum juga dipisahkan berdasarkan pada ketidakpastian Heisenberg tentang suatu pengukuran yang tidak bisa secara sekaligus dilakukan bersamaan. Model statistika-kuantum Budiyono-Rohrlich membawa suatu sistem klasik menjadi sistem kuantum dengan dua aksioma yaitu hukum kekekalan energi rata rata dan konservasi rapat probabilitas. Sistem klasik yang didefinisikan akan diatur dengan menambahkan dua variable matematis berupa ontic extensions dan epistemic restrictions dimana kedua variabel ini yang akan menghubungkan bagaimana sistem klasik bisa diubah menjadi sebuah sistem kuantum. Dua variabel matematis tadi membuat sebuah sistem bisa diperlihatkan ketidakpastiannya lewat perhitungan simpangan rata-rata dan hasilnya akan selalu memenuhi ketidakpastian Heisenberg
Keyword: fungsi distribusi, model Budiyono-Rohrlich, ontic extension, epistemic restriction, ketidakpastian Heisenberg