Judul: Determination the Pattern of Pericarp Hardening of Mangosteen Fruit during Cold Storage using NIR Spectroscopy
Abstrak: Pengerasan kulit merupakan indikator kerusakan pada penyimpanan buah manggis yang berkaitan dengan kandungan air pada kulit buah. Selama penyimpanan, buah manggis terus bertranspirasi dan berespirasi yang menyebabkan kehilangan air pada kulit buah. Perubahan kadar air kulit pada buah yang sama selama penyimpanan tidak bisa diketahui dengan metode destruktif sebab setiap pengukuran menggunakan buah yang berbeda, namun hal tersebut bisa dilakukan dengan metode nondestruktif menggunakan NIR spectroscopy. Reflektan NIR dapat digunakan untuk memprediksi kadar air kulit pada buah yang sama dari awal sampai akhir penyimpanan. Dengan demikian, pola peningkatan kekerasan kulit buah manggis berdasarkan perubahan kadar air selama penyimpanan dapat ditentukan menggunakan reflektan NIR. Penelitian ini bertujuan untuk (1) mengembangkan model kalibrasi NIR untuk memprediksi kadar air kulit buah manggis selama penyimpanan dengan metode PLS dan JST dan (2) menentukan pola peningkatan kekerasan kulit buah manggis berdasarkan perubahan kadar air selama penyimpanan menggunakan reflektan NIR. Penelitian ini terdiri dari dua tahap. Pada penelitian tahap pertama, total sampel yang digunakan berjumlah 304 buah manggis. Sebanyak 88 buah masing-masing disimpan pada 8 ºC dan 13 ºC selama 40 hari, dan sebanyak 128 buah manggis disimpan pada suhu ruang (27 ºC) selama 22 hari. Pengukuran reflektan, kadar air, dan kekerasan kulit buah dilakukan pada hari ke-0, 1, 2, 4, 8, 16, 24, 28, 32, 36, dan 40 penyimpanan pada 8 ºC dan 13 ºC, dan pada hari ke-0, 1, 2, 3, 4, 5, 6, 7, 8, 10, 12, 14, 16, 18, 20, dan 22 penyimpanan pada suhu ruang. Setiap pengukuran menggunakan 8 ulangan. Pada penelitian tahap kedua, total sampel yang digunakan berjumlah 30 buah manggis. Sebanyak 10 buah manggis masing-masing disimpan pada 8 ºC, 13 ºC selama 28 hari, dan pada suhu ruang selama 16 hari sebagai sampel monitoring. Reflektan diukur pada hari ke-0, 2, 4, 8, 16, 24 dan 28 pada penyimpanan dingin dan pada hari ke-0, 2, 4, 6, 8,10,12,14, dan 16 pada suhu ruang.
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Judul: Deteksi Gejala Kerusakan Dingin pada Buah Mangga Varietas Gedong Gincu (Mangifera indica, L.) yang Disimpan pada Suhu Rendah Menggunakan NIR
Abstrak: Low temperature storage is common method to maintain the self life of fruits. However, for some fruits, low temperature storage may cause chilling injury. Chilling injury will cause the quality of fruits becomes lower. Detection of chilling injury symtopms of fruits during storage at low temperature is important in order to minimize the effect of low temperature on the quality of fruits. Change in ion leakage of fruits during storage period is one of the method to predict the chilling injury symptoms. However, this method is destructive method and the measurement time is quite longer. Generally the objectives of this study was to determine the quality of mango fruit namely total soluble solid and firmness as indicator of chilling injury non destructively using NIR and artificial neural network. Experimental temperature storage was set at 8oC. During storage period, total soluble solid, NIR spectra, firmness and ion leakage was measured every 2 days. Ion leakage was calculated based on the data of changes on the electro conductivity of sample of mango.Chilling injury symptom was determined from the changes in slope obtained from linear regression equation. It was found that the highest slope was at days 4 with the value of 0.174. At days 4, the measurement of total soluble solid and firmness were 8.2 oBrix and 3.80 kgf respectively. Model of artificial neural network 11-10-1 was used to predict the total soluble solid and 11-8-1 for the firmness. The difference value of mean square error (MSE) calibration and validation was 2.85% with a coefficient of variation (CV) of 11.6% for calibration and 19.1% for validation. Prediction of firmnesss was 0.22 with a CV of 32% for calibration and 27.7% for validation. Model prediction of firmness was not good to be used because of the large CV resulted. Estimate value of model of monitoring fruit parameters after 4 days of storage was 11.9 oBrix for TPT and 0.40 kgf for firmness. The value indicated monitored fruits had already passed the phase of mature green so chilling injury symptoms could not be detected.
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Judul: Basis of Social Theories for Social Enterprises: Integrative Literature Review
Abstrak: Social enterprise is a hybrid organization aiming to achieve economic and social values that exist as an effective mechanism for creating value in the form of society, economy and environment. The development of social enterprise is considered to have contributed in increasing innovation as well as being a mechanism for ensuring economic development that is in line with social justice. However, the development of theory and study of social enterprise is still lagging behind in practice. The social enterprise conception is a conception that is still considered as a "young term" category in the social sciences and has not shown clear consistency linking social theories to the development of social enterprise. This study aims to identify the basic theories of social enterprise and social theories for social enterprise with used an integrated literature review approach with data sources from Scopus and ProQuest. The results of the study found that socio-economic theory is the basis for social enterprise theory. This study also found the linkages of 7 social theories for social enterprise and the mapping of social theory architecture for social enterprise which is studied on classical and contemporary social theories.
Keyword: integrative literature review, social economic, social enterprise, social theory