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 Treatment of Cayenne Pepper (Capsicum frutescens L.) with Beeswax, Carnauba Wax, and Chitosan at Room Temperature
Abstrak: Cabai rawit (Capsicum frutescens L.) termasuk salah satu bahan masakan yang banyak digunakan oleh masyarakat Indonesia. Produksi cabai rawit dari tahun ke tahun terus mengalami kenaikan. Data BPS dan Dirjen Hortikultura menunjukkan bahwa pada tahun 2017 produksi cabai rawit mencapai 1 juta ton dan pada tahun 2020 mencapai 1,51 juta ton. Namun, penanganan pascapanen yang kurang tepat dapatmenyebabkan kerugian seperti penurunan kualitas. Salah satu metode yang dapat mengurangi kerugian tersebut ialah pelapisan dengan lilin maupun kitosan. Penelitian ini bertujuan menemukan konsentrasi terbaik dari pelapisan pascapanen dengan lilin lebah, lilin karnauba, dan kitosan yang dapat meningkatkan umur simpan cabai dan menurunkan kerusakan buah pasca panen. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan faktor tunggal. Penelitian terdiri dari 10 perlakuan dengan 3 ulangan yang disimpan pada suhu ruang 27 °C dalam wadah mika bening yang tertutup. Varietas cabai rawit yang digunakan yaitu cabai rawit Bonita dan Rawita. Pengaplikasian perlakuan dilakukan pada H0 hari setelah panen. Pengamatan bobot, kualitas visual buah, dan gejala penyakit dilakukan pada hari ke- 0, 3, 6, 9, 12, 15, dan 18 hari setelah perlakuan. Perlakuan terdiri dari kontrol (aquades), lilin lebah (0,5%, 1,5%, dan 2,0%), lilin karnauba (0,5%, 1,5%, dan 2,0%), kitosan (0,5%, 1,5%, dan 2,0%). Perlakuan pelapisan dengan lilin lebah, lilin karnauba, dan kitosan tidak berpengaruh nyata terhadap warna kulit baik pada cabai rawit Bonita maupun Rawita. Konsentrasi lilin lebah terbaik yaitu 2,0%, konsentrasi lilin karnauba terbaik yaitu 1,5%, dan konsentrasi kitosan terbaik yaitu 2,0%., Cayenne pepper (Capsicum frutescens L.) is the most widely used cooking ingredients in Indonesian society. The production of cayenne pepper from year to year increase continues. Data from BPS and the Director General of Horticulture show that in 2017 the production of cayenne pepper reached 1 million tons and in 2020 it reached 1.51 million tons. However, improper post-harvest handling can cause losses such as decreased quality. One method that can reduce these losses is coating with wax or chitosan. This study aims to find the best concentration of postharvest coating with beeswax, carnauba wax, and chitosan which can increase the shelf life of chili peppers and reduce post-harvest fruit damage. The study used a randomized block design (RAK) with a single factor. The study consisted of 10 treatments with 3 replications stored at room temperature of 27 °C in a closed clear mica container. The varieties of cayenne pepper used are Bonita and Rawita. The treatment was applied on H0 days after harvesting. Observations of weight, visual quality of fruit, and disease symptoms were carried out on days 0, 3, 6, 9, 12, 15 and 18 days after harvest. Postharvest treatments on chili consisted of control (distilled water), beeswax (0,5%, 1,5%, and 2,0%), carnauba wax (0,5%, 1,5%, and 2,0%), chitosan (0,5%,1,5%, and 2,0%). Coating treatment with beeswax, carnauba wax, and chitosan had no significant effect on skin color in both Bonita and Rawita. The best consentration of beeswax is 2,0%, the best consentration of carnaubawax is 1,5%, and the best consentration of chitosan is 2,0%.
Keyword: antraknose, edible coating, fruit gloss, wrinkles

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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