Judul: Application Of Aloe Vera And Beeswax Gel Coating To Maintain Avocado Quality At Room Temperature Storage
Abstrak: SUMMARY YANDRI ISKANDAR PAH. Application of Aloe Vera and Beeswax Gel Coating to Maintain Avocado Quality at Room Temperature Storage. Supervised by SUTRISNO and EMMY DARMAWATI. Avocado fruit is a climacteric fruit that continues to undergo physiological processes after harvesting so that the fruit can reduce its freshness and increase its damage at room temperature. One of the treatments to maintain the shelf life of avocados is to use a coating. coating is giving a thin layer on the surface of the fruit. Materials that have the potential to be used as a coating on avocado are aloe vera gel and beeswax. The advantages of aloe vera gel and beeswax as natural ingredients are because they are environmentally friendly, affordable, efficient, biodegradable and contain lipids, proteins and polysaccharides. The purpose of this study was to evaluate and study the application of a combination of aloe vera gel and beeswax on avocado in the form of a composite and bilayer emulsion. In obtaining an aloe vera gel coating solution, it is made by separating the mesocarp of aloe vera from the skin, washing it and soaking it in a 10% citric acid solution for 30 minutes then immersing a 1.9 g/L ascorbic acid solution for 15 minutes and extracting it using a mixer at 5 0C at a speed of 10000 rpm for 30 minutes. Making beeswax 4% is done by melting 40 grams of beeswax at 90-95 0C while stirring and adding 13.33 mL of oleic acid and adding 16.67 mL of triethanolamine, then homogenizing it for 10 minutes and diluting it by adding 940 mL of distilled water and filtering. Preparation of a 30% concentration of aloe vera gel solution (AV30) by adding 700 mL of distilled water to a 300 mL aloe vera gel solution while a 50% concentration of aloe vera gel (AV50) was made by adding 500 mL of distilled water to a 500 mL aloe vera gel solution. while the application of the aloe vera gel solution was done by dipping the fruit soaked in a coating solution for 30 seconds then dried for 30 minutes and stored at room temperature. The bilayer was made by dipping the avocado fruit in the best aloe vera gel solution in the preliminary research, namely 50% aloe vera gel (AV50) for 30 seconds then the avocado was dried for 30 minutes and soaked again in 4% beeswax solution for 30 seconds then dried for 30 minutes and stored at room temperature. This research consists of two stages. The first stage research was conducted to determine the best concentration of aloe vera gel treatment on the quality of avocado fruit consisting of treatment concentrations of 30% (AV30), 50% (AV50), and Control. The results of the first phase of research showed that the best treatment was treatment with a concentration of aloe vera gel 50% (AV50) with the value of each parameter of observation until the 10th day, namely the percentage of damage 0.68%, water content 75.36%, total dissolved solids 4.21 0brix, hardness 1.76 kgf, and weight loss of 10.22%. The best
Keyword: coating,, bilayer,, composite emulsion,, Aloe Vera Gel,, beeswax,, Avocado

Judul: Effect of Bee Wax Concentration and BAP (Benzyl Amino Purine) on the Extension of the Shelf Life of Avocado (Persea americana Mill.).
Abstrak: Apokad berasal dari Amerika tengah yang telah menyebar hampir ke seluruh negara sub-tropis dan tropis termasuk Indonesia. Buah apokad memiliki kandungan karbohidrat, protein, lemak, serat, vitamin dan mineral. Penanganan pascapanen apokad perlu diperhatikan. Daya simpan yang relatif singkat dan besarnya variasi tingkat kematangan membuat mutu tidak seragam. Salah satu cara menunda proses kematangan dan kerusakan pada buah adalah dengan melakukan pelapisan (coating). Penelitian ini bertujuan untuk mengetahui pengaruh pelilinan dan perlakuan BAP yang efektif untuk memperpanjang masa simpan buah apokad. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) Faktorial dengan dua faktor perlakuan yaitu faktor pelilinan lebah (0% dan 4%) dan Zat Pengatur Tumbuh (ZPT) anti senescense Benzil Amino Purin (BAP) dengan konsentrasi 0, 10, dan 20 ppm yang dikombinasikan menjadi 6 taraf perlakuan dan dilakukan sebanyak 3 ulangan sehingga ada 18 satuan percobaan. Pengamatan terdiri dari pengamatan destruktif yang dilakukan 5 hari sekali dan pengamatan non destruktif yang dilakukan 2 hari sekali. Hasil penelitian menunjukkan perlakuan pelilinan 4% dan BAP berpengaruh mempertahankan kilap dan edible portion hingga 25 HSP, menekan susut bobot, serta mempertahankan kandungan PTT, ATT, dan vitamin C saat 20 HSP. Perlakuan pelilinan 4% dan BAP 20 ppm mampu mempertahankan kualitas buah apokad hingga 25 HSP dibandingkan dengan perlakuan lainnya., Apokad comes from Central America which has spread to almost all sub-tropical and tropical countries including Indonesia. Avocados contain carbohydrates, protein, fat, fiber, vitamins and minerals. Post-harvest handling of avocados needs to be considered. The relatively short shelf life and the large variation in the level of maturity make the qualities are not uniform. One way to delay the process of maturation and damage to the fruit is by coating.This study aims to determine the effect of beeswax and BAP treatment which is effective in extending the shelf life of avocados. The study used a Factorial Completely Randomized Block Design with two treatment factors, namely bee wax factors (0% and 4%) and anti-regulators (ZPT).sense growth Benzyl Amino Purine (BAP) with concentrations of 0, 10, and 20 ppm which were combined into 6 levels of treatment and carried out for 3 replications so that there were 18 experimental units. Observations consist of destructive observations that are made every 5 days and non-destructive observations that are made every 2 days. The results showed that 4% wax treatment and BAP had an effect on maintaining the gloss and edible portion up to 25 day after treatment, suppressing weight loss, and maintaining the content of Total Soluble Solids, Total Titrable Acid, and vitamin C at 20 day after treatment. Wax treatment of 4% and 20 ppm BAP was able to maintain the quality of avocados up to 25 day after treatment compared to other treatments.
Keyword: Beeswax, coating, fruit quality, postharvest, weight loss

Judul: Heisenberg Uncertainty of Double SlitSystem Based on Budiyono-Rohrlich Quantum Statistics Model
Abstrak: Interpretasi kuantum dikembangkan untuk memaknai secara fisis dengan jelas bagaimana suatu dinamika pada sistem mikroskopis yang dijelaskan dengan teori-teori kuantum, seperti interpretasi Copenhagen yang mendeskripsikan sistem kuantum sebagai suatu keadaan yang dideskripsikan dengan fungsi gelombang yang berisikan bagaimana peluang keadaan suatu sistem. Interpretasi kuantum juga bisa dibawa dari suatu sistem klasik seperti pada model statistika-kuantum Budiyono-Rohrlich yang menjelaskan bagaimana dinamika kuantum berhubungan dengan sistem klasik dengan penerapan statistika pada model Hamiltonian sistem. Fungsi distribusi dapat mendeskripsikan bagaimana suatu sistem terdistribusi pada suatu ruang pada pandangan klasik namun untuk sistem kuantum fungsi distribusi adalah peluang dari sistem tersebut. Sistem klasik dan kuantum juga dipisahkan berdasarkan pada ketidakpastian Heisenberg tentang suatu pengukuran yang tidak bisa secara sekaligus dilakukan bersamaan. Model statistika-kuantum Budiyono-Rohrlich membawa suatu sistem klasik menjadi sistem kuantum dengan dua aksioma yaitu hukum kekekalan energi rata rata dan konservasi rapat probabilitas. Sistem klasik yang didefinisikan akan diatur dengan menambahkan dua variable matematis berupa ontic extensions dan epistemic restrictions dimana kedua variabel ini yang akan menghubungkan bagaimana sistem klasik bisa diubah menjadi sebuah sistem kuantum. Dua variabel matematis tadi membuat sebuah sistem bisa diperlihatkan ketidakpastiannya lewat perhitungan simpangan rata-rata dan hasilnya akan selalu memenuhi ketidakpastian Heisenberg
Keyword: fungsi distribusi, model Budiyono-Rohrlich, ontic extension, epistemic restriction, ketidakpastian Heisenberg