Judul: Improvement The Quality of Vanilla Trought Continued Sweating On The Drying Process Solar Dryer
Abstrak: Vanilla (Vanilla planifolia ) is one of the country's foreign exchange sources. Indonesia became the second largest vanilla producer in the world after Madagascar with a total production of 2,119 tons. Indonesia is also one of the vanilla exporter countries in the world whose export volume and value continues to grow. In 2019, the value of Indonesian vanilla export volume act to 261 tons with a sales value of S$ 69,610,000. Vanilla is exported to various countries in the form of whole, piece and ground (powder). The most vanilla export destination countries are USA, Canada, Japan, Australia and some of Europian countries such as Germany, France, Italy, and Netherlands. The problem faced in Indonesian vanilla exports is that there is a high difference in quality at the exporter level. This is caused by many factors, including harvesting age, curing process and the drying method. The curing and drying process determines the quality of vanilla. In the curing process, biochemical processes occur that cause quality changes in vanilla pod. The curing process in each vanilla producing country is developed in different ways, but in general the vanilla processing consists of four stages, namely killing, sweating, drying and conditioning, however this research is focused on the stage of sweating. In Indonesia, the drying process is done by sun drying, which takes a long time and produces low quality vanilla. Drying with a mechanical dryer (Green House Effect Solar Dryer) has been done so it can shorten the drying time, but the quality of the vanilla still does not meet SNI. Therefore, a proper curing process using a GHE dryer is required in order to obtain vanilla quality that meets SNI. This study aims to analyzed the effect of the sweating continued on the drying process with GHE drying method on the quality of vanilla. Vanilla that has been harvested as much as 30 kg was carried out killing process by soaking in the water at 60-65°C for 2 minutes. And then continued with the initial sweating process namely vanilla were wrapped in black clothes and stored in the styrofoam boxes for sweating process in the room temperature for 48 hrs. After that, the drying process was carried out with three different treatments namely GHE dryer with no sweating process (P1), drying with GHE dryer combined with sweating in the first two nights (P2), drying with GHE dryer combined with sweating in the first four nights (P3), and drying with sun drying of farmers produce (control). The quality parameters tested include size, weight loss, organoleptic tests (aroma and color), moisture content and vanillin content. Curing process treatment with sweating continued in the drying process using the green house effect solar dryer had a significant effect on weight loss, aroma and vanillin content but had no significant effect on color. Continued addition of sweating during the first nights of drying provides the best quality in vanillin content, color and aroma. Drying with green house effect solar dryer provided better quality results than traditional drying with a shorter drying time of 12 days, while traditional drying is
Keyword: quality, postharvest, sweating, drying, vanilla

Judul: Cultivation and Analysis of the Influence of Harvesting Age on the Quality of Vanilla in area of Ayem Farmer Group, Kulon Progo Regency
Abstrak: Vanili (Vanilla planifolia) merupakan zat penyedap berharga yang umum digunakan di seluruh dunia. Indonesia menjadi negara dengan produksi vanili terbesar kedua di dunia mencapai 1.456 ton/tahun. Di Yogyakarta, Kabupaten Kulon Progo dikenal sebagai sentra budidaya vanili. Oleh karena itu, sangat penting untuk mengetahui budidaya tanaman vanili di Kulon Progo yang telah menjadi jejak budidaya tanaman vanili di Indonesia sejak diperkenalkannya pada tahun 1864. Sementara itu, di tengah upaya pemerintah dalam mendorong produktivitas tanaman vanili, indeks kematangan buah Vanilla planifolia menjadi salah satu hal yang penting untuk mendapatkan mutu vanili yang tinggi. Vanili yang matang ditandai saat bagian distal buahnya berubah menjadi kuning. Penelitian ini bertujuan untuk menganalisis mutu buah vanili pada umur 7, 8, dan 9 bulan setelah penyerbukan. Buah vanili ditandai sesuai umurnya dan dipanen sesuai umur perlakuan lalu dilakukan proses curing. Peubah yang diamati meliputi kualitas buah yaitu dimensi buah: panjang dan berat, warna biji, kadar air, dan bahan kering. Hasil penelitian menunjukkan bahwa dimensi buah, panjang dan berat, serta warna polong tidak mewakili indeks kematangan vanili secara nyata. Kadar air dan bobot kering buah kering yang dipanen umur 9 bulan menunjukan perbedaan yang nyata (masing-masing 37,210% dan 62,777%) dibanding buah lainnya sehingga menghasilkan vanili Mutu A (Gourmet). Hal ini menunjukkan bahwa pemanenan yang dilakukan pada tingkat kematangan yang tepat akan menghasilkan mutu yang tinggi karena telah mencapai kadar bahan kering maksimum sebagai salah satu parameter mutu., Vanilla (Vanilla planifolia) is a valuable flavouring agent commonly used throughout the world. Indonesia is the country with the second-largest vanilla production in the world, reaching 1.456 tons/year. In Yogyakarta, Kulon Progo regency is known as a centre for vanilla cultivation. Therefore, it is essential to know about the cultivation of vanilla plants in Kulon Progo, which has been a trail of vanilla cultivation in Indonesia since its introduction in 1864. Meanwhile, amidst the government’s efforts to encourage vanilla productivity, the fruit maturity index of Vanilla planifolia has become one of the crucial things to get high-quality vanilla. The mature vanilla is harvested when the distal part of the fruit turns yellow. This study aims to analyze the quality of vanilla fruit at 7, 8, and 9 months after pollination. Vanilla beans were marked according to their age, harvested according to the treatment age, and then subjected to a curing process. The variables observed include fruit quality, namely bean dimensions: length and weight, bean colour, water content, and dry matter. The results showed that bean dimensions, length and weight, and bean colour did not significantly represent the maturity index of vanilla. However, the water content and dry weight of the cured fruit harvested at nine months showed significant differences compared to others (37.210 and 62.777, respectively), which produced Grade A of cured vanilla (Gourmet). This shows that harvesting at the right level of maturity will produce high quality because it has reached the maximum dry matter content as one of the quality parameters.
Keyword: panen, tingkat kematangan, kualitas buah, curing

Judul: Karakteristik Tripel Pithagoras Dari Sudut Pandang Hiperbolik
Abstrak: Misalkan (a, b, c) merupakan tripel pithagoras (TP), jika dipilih x = cia dan y = bla maka diperoleh titik (x, y) pada cabang kanan hiperbola satuan x2+y2 = 1. Dengan demikian sembarang TP dipandang berperan dalam menentukan titik-titik rasional dari Hiperbola satuan yang disebut sudut pandang hiperbolik.
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