Judul: Study Of Postharvest Quality Changes Of Mangosteen Fruit (Garcinia Mangostana L.) At Several Stage Of Maturity And Storage Temperature
Abstrak: Domestic and export market opportunities for fresh mangosteen fruit can be satisfy if the harvest and postharvest handling precise. Harvest based on the maturation stage will determine the freshness of the fruit, and storage at the right temperature can extend storage period. The purpose of this research are (1) to study the proper maturation stage to extend the shelf life of fruit, (2) to study the proper storage temperature to extend the shelf life and maintain the quality, (3) to search the effects of the optimum combination between the maturition stage and storage temperature to maintain the quality of fruit. This experiment was laid out on completely randomized design with two factors, the first factor is maturation stage of fruit consist of stage 1, 2, 3 and 4. The second factor is storage temperature consist of: 15oC and room temperature. The result showed that harvesting maturation stage 1 can extend the shelf life of mangosteen fruit than in maturation stage 2, 3 and 4. Storage temperature 15oC can extend the shelf life and maintain quality of magosteen fruit until 30 days after harvest (maturation stage 1 and 2), 15 days after harvest (maturation stage 3) and 20 days after harvest (maturation stage 4). The combination between the stage of maturity 1 and storage temperature 15oC is the best combination to maintain the quality of mangosteen fruit until 30 days after harvest.
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Judul: Kajian Semi-cutting dan Pelilinan terhadap Beberapa Parameter Mutu Buah Manggis (Garciana mangostana L.) selama Penyimpanan Dingin
Abstrak: Demand of mangosteen fruits (Garciana mangostana L.) is currently increasing both for local and export markets. As a fresh product, the quality of mangosteen fruit must be preserved through the application of post-harvest technology. There are various post-harvest technologies to prevent quality loss such as pre-cooling, cold storage, storage with controlled atmosphere, waxing, packaging and others. The objectives of this research are to knowing the effect of semi-cutting and waxing on shelf-life and quality of fresh mangosteen. Deterioration of quality parameters that observed in this experiment were weight loss, total dissolved solids, and fruit flesh color. The result showed that combination of semi-cutting and waxing influenced the rate of quality deterioration of mangosteen fruit. If semi-cutting may accelerate the weight loss due to small opening on peel, the combination with waxing prevented that from happening. Quality parameter that influenced during cold storage was weight loss, while it had effect on other quality parameters such as total dissolved solids and fruit flesh color. Semi-cutting treatment 5 mm and waxing 10% concentration could extend shelf life until 33 days when stored at 8°C, while those stored at 27°C experienced a shorter shelf life, 14 days only. In addition, this treatment makes opening the mangosteen fruit easier while able to maintain quality of the fruit flesh. Combination of semi-cutting treatment 5 mm and waxing 10% stored at 8°C was found the best treatment in this experiment, if with semi-cutting 3 mm and without semi-cutting stored at temperatures of 8°C and 27°C.
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Judul: Pendekatan Neodeskriptif pada Kasus Multikolinear dengan Menggunakan Regresi Sekuensial
Abstrak: Analisis regresi klasik menggunakan koefisian parsial untuk mengukur pengaruh beberapa peubah bebas (X) terhadap peubah tak bebas (Y).
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