Judul: Effect of Ethephon and 1-Methylcyclopropene on Fruit Quality of Kecapi (Sandoricum koetjape (Burm. f.) Merr.)
Abstrak: Kecapi merupakan buah klimakterik dimana saat buah dipanen masih mengalami proses pemasakan. Penelitian ini bertujuan mendapatkan konsentrasi ethephon dan 1-Methylcyclopropene yang efektif untuk mempercepat atau mempertahankan kemasakan buah kecapi (Sandoricum koetjape) serta mengetahui pengaruhnya terhadap kualitas buah. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor yang meliputi warna kulit buah yang terdiri dari hijau kekuningan dan kuning kehijauan, serta bahan kimia terdiri dari 2 taraf, yaitu penggunaan ethephon dengan konsentrasi 200 ppm, 1000 ppm dan 1-Methylcyclopropene dengan konsentrasi 0,1 ppm, 1 ppm. Hasil penelitian menunjukkan bahwa perlakuan warna kulit buah kuning kehijauan dengan konsentrasi 1 ppm 1-Methylcyclopropene dapat menunda pemasakan dan mempertahankan kualitas buah dengan nilai dari asam tertitrasi total sebesar 2,70% dan padatan terlarut total sebesar 24,36°Brix. Sedangkan warna kulit buah kuning kehijauan dengan konsentrasi 200 ppm ethephon lebih efektif dalam mempercepat pematangan dan meningkatkan massa simpan buah dengan memberikan nilai dari asam tertitrasi total sebesar 2,28% dan padatan terlarut total sebesar 18,30°Brix., Kecapi is a climacteric fruit where when the fruit is harvested it is still undergoing the ripening process. This study aimed to obtain effective concentrations of ethephon and 1-Methylcyclopropene to accelerate or maintain the ripeness of kecapi fruit (Sandoricum koetjape) and to determine their effect on fruit quality. The design of this study used a two factor factorial Completely Randomized Design (CRD) which included fruit skin color consisting of yellowish green and greenish yellow, as well as chemicals consisting of 2 levels, namely the use of ethephon with a concentration of 200 ppm, 1000 ppm and 1-Methylcyclopropene with a concentration of 200 ppm, 1000 ppm and 1-Methylcyclopropene. concentration 0.1 ppm, 1 ppm. The results showed that the treatment of greenish-yellow skin color with a concentration of 1 ppm 1-Methylcyclopropene could delay ripening and maintain fruit quality with a total titrated acid value of 2.70% and a total dissolved solid of 24.36°Brix. Meanwhile, the greenish yellow skin color with a concentration of 200 ppm ethephon was more effective in accelerating ripening and increasing the storage mass of the fruit by providing a total titrated acid value of 2.28% and a total soluble solid of 18.30°Brix.
Keyword: anti-ethylene, ethylene, postharvest, ripening, tropical fruit

Judul: Effects of Differences in Storage Temperature and Concentration of Methyl Jasmonate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f.) Merr.)
Abstrak: Kecapi atau santol merupakan buah tropis yang memiliki banyak manfaat namun saat ini sudah jarang ditemui keberadaannya. Buah kecapi memiliki masa simpan hingga 7 hari pada suhu ruang. Perlakuan pascapanen untuk memperpanjang masa simpan yaitu dengan penyimpanan suhu dingin dan aplikasi metil jasmonat untuk mengurangi chilling injury. Penelitian ini bertujuan untuk mendapatkan suhu simpan dan konsentrasi metil jasmonat yang sesuai terhadap masa simpan dan kualitas buah kecapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial, dengan dua faktor yaitu suhu simpan yang terdiri atas suhu dingin (11-12 °C) dan suhu ruang (28 °C). Faktor kedua berupa konsentrasi metil jasmonat yang terdiri atas kontrol (0 mM), 0,1 mM dan 1 mM. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan konsentrasi 0,1 mM metil jasmonat memiliki hasil terbaik dalam menjaga kualitas fisik (bobot buah, diameter, panjang dan kekerasan buah) dan kualitas kimia (PTT dan ATT), serta dapat memperpanjang masa simpan hingga 1 minggu penyimpanan., Kecapi or santol is a tropical fruit that has many benefits, but nowadays it is rarely found. The kecapi fruit has a shelf life of up to 7 days at room temperature. Postharvest treatments to extend the shelf life is to use cold storage and application of methyl jasmonate to reduce chilling injury. This research aimed to obtain the appropriate storage temperature and concentration of methyl jasmonate for the shelf life and quality of the kecapi fruit. The experiment used a factorial completely randomized design (CRD), with two factors namely storage temperature which consists of cold temperature (11-12 °C) and room temperature (28 °C). The second factor is the concentration of methyl jasmonate which consists of control (0 mM), 0,1 mM and 1 mM. The results showed that the combination of cold temperature treatment with a concentration of 0,1 mM methyl jasmonate had the best results in maintaining physical quality (fruit weight, diameter, length and fruit hardness) and chemical quality (PTT and ATT), and can extend the self life up to 1 week of storage.
Keyword: chilling injury, kecapi fruit, methyl jasmonate, storage temperature

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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