Judul: Penanganan Pascapanen Labu Siam Fresh Cut di Rumah Sayur Cisarua – Bandung Barat
Abstrak: Rumah Sayur Cisarua merupakan brand penjualan Kelompok Tani Sinar Mukti. Rumah Sayur Cisarua memasarkan berbagai macam produk hortikultura, salah satunya yaitu labu siam fresh cut. Produk potong (fresh cut) merupakan produk yang dapat dimanfaatkan seluruhnya karena telah melalui berbagai perlakuan. Perlakuan tersebut yaitu pembuangan bagian yang busuk ataupun layu (trimming), pengupasan (peeling), pencucian, dan pemotongan. Labu siam fresh cut cepat mengalami penurunan mutu yang ditandai dengan berubahnya warna menjadi kecoklatan. Penelitian ini bertujuan merancang penanganan pascapanen labu siam fresh cut yang tepat. Penanganan pascapanen labu siam fresh cut dilakukan dengan perlakuan kimia, fisik, dan kombinasi. Bahan kimia yang digunakan untuk pelakuan kimia yaitu asam sitrat (0,5; 1; 1,5%) dan natrium metabisulfit (500, 750, 1000 ppm). Perlakuan fisik dilakukan dengan blansir (10, 20, 30 detik), sedangkan perlakuan kombinasi merupakan gabungan dari perlakuan kimia dan fisik. Penanganan pascapanen labu siam fresh cut yang terpilih yaitu dengan perendaman natrium metabisulfit 500 ppm selama 15 menit. Residu sulfit dari perlakuan tersebut tidak terdeteksi. Labu siam fresh cut bertahan hingga hari keempat penyimpanan., Rumah Sayur Cisarua is a selling brand for the Sinar Mukti Farmer Group. Rumah Sayur Cisarua markets various kinds of horticultural products, one of which is fresh cut chayote. Fresh cut products are products that can be fully utilized because they have gone through various treatments. The treatments were removing rotten or wilted parts (trimming), peeling, washing, and cutting. This study aims to design an appropriate postharvest handling of fresh cut chayote. Post-harvest handling of fresh cut chayote is carried out by chemical, physical, and combination treatments. Chemicals used for chemical treatment are citric acid (0.5; 1; 1.5%) and sodium metabisulfite (500, 750, 1000 ppm). Physical treatment was carried out by blanching (10, 20, 30 seconds), while the combination treatment was a combination of chemical and physical treatments. The postharvest handling of selected fresh cut chayote is by immersing 500 ppm sodium metabisulfite for 15 minutes. The sulfite residue from the treatment was not detected. Fresh cut chayote lasts up to the fourth day of storage.
Keyword: blanching, citric acid, fresh cut chayote, sodium metabisulfite

Judul: Postharvest Handling Design at Vegetable Packaging House in Ciaruteun Ilir Village
Abstrak: Desa Ciaruteun Ilir merupakan salah satu daerah produksi sayur daun terbanyak di Kabupaten Bogor dimana komoditas kangkung merupakan komoditas utama yang diproduksi dengan luas panen sebesar 136.000 hektar. Petani memasarkan beberapa jenis sayur daun seperti kangkung, bayam merah, bayam hijau, caisim, daun ginseng dan selada ke pasar, kompleks perumahan dan Mitra X. Sayur daun yang diproduksi petani Ciaruteun Ilir, terutama sayur kangkung, cepat layu karena kesegarannya tidak tahan lama sehingga mengalami penurunan mutu yang ditandai dengan perubahan warna pada sayur. Penanganan pascapanen secara fisik tanpa menggunakan bahan kimia dapat dilakukan dengan perlakuan heat shock dan hydrocooling. Penelitian ini bertujuan merancang penanganan pascapanen untuk sayur daun guna mempertahankan mutu dan kesegarannya. Penelitian dilakukan dengan dua tahap yaitu penelitian pendahuluan untuk memilih perlakuan antara heat shock dan hydrocooling dimana perlakuan dengan efek yang lebih baik akan diterapkan pada penelitian penyelesaian. Penelitian penyelesaian dilakukan variasi waktu perendaman perlakuan terpilih, suhu penyimpanan dan perlakuan kemasan. Perlakuan hydrocooling dengan waktu perendaman 11 menit, penyimpanan pada suhu rendah (10–15oC) dan dikemas plastik polypropylene (PP) berlubang memberikan efek paling baik terhadap sayur kangkung yang dapat mempertahankan mutu sayur berdasarkan parameter susut bobot, perbedaan warna, kenampakan warna, penerimaan kesegaran dan umur simpan. Kangkung yang diberikan perlakuan hydrocooling pada suhu 8-10oC selama 11 menit, disimpan pada suhu rendah (10-15oC) dan dikemas plastik PP berlubang memiliki umur simpan selama 4 hari. Hydrocooling berpengaruh baik terhadap semua parameter mutu kangkung., Ciaruteun Ilir Village is one of the largest leaf vegetable production areas in Bogor Regency where water spinach is the main commodity produced with a harvested area of 136,000 hectares. Farmers market several types of leaf vegetables such as water spinach, red spinach, green spinach, caisim, ginseng, and lettuce leaves to markets, housing complexes, and Mitra X. Leaf vegetables produced by Ciaruteun Ilir farmers, especially water spinach, wilt quickly because their freshness does not last long so that experienced a decrease in quality which was marked by a change in the color of the vegetables. The postharvest handling physically without using chemicals are heat shock and hydrocooling treatments. This study aims to design postharvest handling of leaf vegetables to maintain their quality and freshness. This study was conducted in two stages, namely preliminary research to choose a treatment between heat shock and hydrocooling where the treatment with better effect will be applied to the complete research. The completion research was carried out by varying the immersion time of the selected treatment, storage temperature, and packaging treatment. Hydrocooling treatment with an immersion time of 11 minutes, storage at low temperature (10–15oC) and packaged in perforated polypropylene (PP) plastic gave the best effect on water spinach which can maintain vegetable quality based on parameters of weight loss, color difference, color appearance, freshness acceptance, and shelf life. Water spinach treated with hydrocooling treatment at a temperature of 8-10oC for 11 minutes, stored at a low temperature (10-15oC), and packaged in perforated PP plastic has a shelf life of 4 days. Hydrocooling has a good effect on all quality parameters of water spinach.
Keyword: heat shock, hydrocooling, kangkung, kualitas, penanganan pascapanen

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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