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: Effect of Storage Temperature and Soaking in Methyl Jasmonate on Fruit Quality of Kecapi Fruit (Sandoricum koetjape (Burm. f.) Merr.)
Abstrak: Buah kecapi (Sandoricum koetjape (Burm. f.) Merr.) masih melakukan aktivitas metabolisme setelah dipanen karena termasuk buah klimaterik. Penyimpanan suhu dingin dapat mengurangi aktivitas metabolisme, namun kecapi termasuk salah satu buah yang sensitif terhadap suhu dan akan mengalami gejala chilling injury saat disimpan di suhu rendah yang tidak tepat. Penelitian ini bertujuan mengetahui suhu simpan dan lama perendaman methyl jasmonate yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu suhu simpan (27,94 °C dan 3,03 °C) dan lama perendaman dalam 0,1 mM methyl jasmonate (10 menit dan 30 menit). Hasil penelitian menunjukkan gejala chilling injury sudah terlihat di minggu pertama penyimpanan baik di perlakuan kontrol maupun di buah yang sudah diberi perlakuan methyl jasmonate. Buah yang disimpan di suhu dingin dan diberi perlakuan perendaman methyl jasmonate memiliki kualitas fisik buah lebih baik dibanding perlakuan lainnya. Nilai rata-rata peningkatan susut bobot pada perlakuan tersebut sebesar 11,48% dan 11,80% selama masa penyimpanan., Kecapi fruit (Sandoricum koetjape (Burm. f.) Merr.) still carries out metabolic activity after being harvested because it is a climacteric fruit. Cold storage can reduce metabolic activity, but kecapi is one of the fruits that is sensitive to temperature and will experience chilling injury symptoms when stored at inappropriately low temperatures. This study aims to determine the appropriate storage temperature and soaking time for methyl jasmonate to maintain the quality of kecapi fruit during the storage period. This study used a completely randomized design with two factors, storage temperature (27,94 °C and 3,03 °C) and soaking duration in 0,1 mM methyl jasmonate (10 minutes and 30 minutes). The results showed that chilling injury symptoms were visible in the first week of storage, both in the control treatment and fruit that had been treated with methyl jasmonate. Fruit stored at cold temperatures and soaked in methyl jasmonate had better physical fruit qualities than other treatments. The average value of the increase in weight loss in these treatments was 11,48% and 11,80% during the storage period.
Keyword: chilling injury, climacteric fruit, quality, soaking duration, weight loss

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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