Judul: Pelapisan Buah Manggis (Garcinia mangostana L.) dan Adaptasi Suhu terhadap Perubahan Karakteristiknya selama Penyimpanan
Abstrak: Mangosteen (Garcinia mangostana L.) as an exotic tropical fruit is the one commodity of fruits that have high economic value and popular society. The main factor that limits the export potential of the mangosteen fruit including the decline in fruit quality during storage.Constraints exporters mangosteen fruit is the speed of the next petal wilting is assumed as a decrease in quality by consumers that makes the decline in sales value. Efforts that have been done on the mangosteen fruit to reduce the granting of transpiration is beeswax, giberelic acid, benomyl or a combination. Other efforts also can be done is by storage at low temperatures. But these efforts also have the disadvantage that the temperature changes that occurred from ambient temperature to low temperature can affect the quality of mangosteen fruit, mangosteen, especially sepals which is a major factor in determining the quality mangosteen exports. For thar, there should be efforts and new technologies that can reduce the shock effect of this temperature so that the mangosteen will be in export quality and better durability. The purpose of this study was to determine the effect of coating the fruit mangosteen and adaptation temperature on its characteristics change during storage. Characteristics that were observed during storage is the physical properties (appearance of sepals, weight loss, skin color, and the level of violence). Based on the results of regression analysis to the treatment performed, to appearance of sepals, coating treatment without or with adaptation temperature kept at cold temperatures (8-10)°C shows the value of a relatively smaller slope (2,17987 and 2,17676) compared with coating treatment without or with adaptation temperature stored at room temperature (29-31)°C. This indicates that treatment with adaptation temperature coating on cold temperature storage has sepals damage level is lower than other treatments. For weight loss treatment characteristics without adaptation temperature coating that is stored at room temperature (29-31)°C and cold temperatures (8-10)°C showed slope values (0,00832 and 0,00162), relatively lower than those treated with adaptation temperature coating stored at room temperature (29-31)°C and cold temperatures (8-10)°C showed slope values (0,00628 and 0,00158).Based on these characteristics can be seen that treatment with adaptation temperature coating has a churn rate of weight loss is much smaller than without adaptation temperature coating treatment on the same storage temperature. Based on the parameters of the texture or hardness, for each treatment, such treatment without adaptation temperature coating that is stored at room temperature (29-31)°C, without adaptation temperature coating that is stored at cool temperatures (8-10)°C, with adaptation temperature coating stored at room temperature (29-31)°C and with adaptation temperature coating that is stored at cold temperature (8-10)°C showed slope values (0,0006049; 0,0002076; 0,0008072; 0,0002053). This showed that the mangosteen are given preferential treatment temperature adaptation that is iv stored in cold temperatures have a smaller increase in violence compared to other treatments. Mangosteen fruit shelf life stored at room temperature (29-31)°C lasted only 15 days, while the mangosteen that are stored at a temperature (8-10)°C can reach 35 days. The smallest percentage change in the characteristics contained in the mangosteen fruit mangosteen with the treatment
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Judul: Pelapisan Manggis Segar (Garcinia mangostana L.) dengan Lilin Lebah, Hormon Giberelin, dan Benomil
Abstrak: Mangosteen (Garcinia Mangostana L) is one of fruit which has high economic value. The constraint of Mangosteen selling is wilt speed of fruit calyx, that could be assumed as decrease of quality by consumer thinking. Because of that condition, selling activity also decreased. One of way of to lengthen the fruit shelf-life is coating. Coating has known as a protecting substance of food, reduce the transpiration of product, and protect products from microbial contamination. So, the constrain which faced aspecially for seller and exporter for maintain mangosteen quality and freshness can be solved. The purpose of this research are knowing maturity degree of mangosteene which use as a raw material for next research that is knowing organoleptyc and physical effects of coating consentrations during storage. This research consists of two phases. Phase I decide of maturitie’s degree (2 , 3, and 4) and temperature’s storage (room and cool). Phase II decide consentration of coating agent. Types of concentration agent are consisted two levels of beeswax (4 and 6%), three levels of giberelic acid (5, 10, and 15 ppm), and two levels of benomyl (500 and 1000 ppm). The parameters were observed during storage involve physical parameter (visual sheath, weight reduce, husk hardness, and husk colour) and organoleptyc test (kernel and fruit husk colour, ratch vision, taste, and flavour). Based on regretion analysis result visual sheath and weight reduce, the third maturity degree has slope value (2,443 and 0,008). that result have smaller vvalue than others. Result of that maturitie’s organoleptyc test was accepted by consumer in cool storage temperature until 12 days. While room storage until 9 days. The 6% concentration of beeswax coating has smaller slope value at parameters sheath, reduce weight, and hardness husk than others (2,109; 0,007; 0,017). Not only that parameters but also organoleptyc test knowed that consentration had higher accepted consumer than others. The 10 ppm concentration of giberelic acid coating has smaller slope value at parameters sheath, reduce weight, and hardness husk than others (2,453; 0,001; 1,579). According organoleptyc test knowed that consentration had higher accepted consumer than others. The 1000 ppm concentration of benomyl coating has smaller slope value at parameters sheath, reduce weight, and hardness husk than others (2,237; 0,009; 0,179). Not only that parameters but also organoleptyc test knowed that consentration had higher accepted consumer than others.
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Judul: Peranan Pemiimpin Formal dalam Menggerakkan Partisipasi Masyarakat terhadap Pusat Kegiatan Belajar Masyarakat (PKBM)
Abstrak: Hasil penelitian yang dilakukan oleh Dewan lnternasional Pengembangan Pendidikan (me International Central of Educational Development) da n UNESCO mengungkapkan bahwa negam-negara berkembang umumnya mernpunyai masalah yang terkait dengan peningkatan dan pendapatan yang menjadi dasar penting bagi pendidikan masyarakat. Dengan dernikian perlu diadakannya program pernbangunan pendidikan baik melalui pendidikan fomal maupun pendidikan nonformal. Dalam hal ini lebih ditekankan kepada pendidikan non formal, sehingga memunculkan ide Community Learning centre (CLC).
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