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: Pengaruh Ukuran Buah dan Proses Curing Terhadap Kandungan Vanilin dan Kualitas Sensori Vanila Indonesia
Abstrak: Indonesia merupakan salah satu negara penghasil vanila terbesar selain Madagaskar, Meksiko, India dan Afrika. Saat ini kualitas vanilla Indonesia sangat rendah jika dibandingkan dengan vanila Madagaskar. Hal ini dipengaruhi oleh beberapa faktor diantaranya penanganan pemanenandan proses curing yang tidak tepat. Proses curing terdiri dari limatahap yaitu tahap killing, sweating, sun drying, slow drying dan conditioning. Perbedaan suhu yang diterapkan dalam tahap killing akan menghasilkan profil flavor yang berbeda pula. Selain proses curing, tingkat kematangan buah berdasarkan ukuran buah menjadi faktor penting dalam menentukan kualitas vanila. Ukuran buah memiliki hubungan terhadap aroma yang akan dihasilkan dari sisi komponen vanilin yang dimiliki. Kandungan vanilin dalam buah vanila menjadi salah satu parameter dalam menentukan kualitas vanila. Kandungan vanilin dari berbagai species vanila bervariasi dari 0.3% sampai 3%. Kandungan vanilin yang bervariasi ini dapat menghasilkan karakter sensori yang berbeda. Berdasarkan hal tersebut, tujuan dari penelitian ini yaitu (1) mengetahui pengaruh ukuran buah vanila terhadap profil aroma dan kandungan vanilin/glukovanilin dari vanila hasil curing, (2) mengetahui pengaruh proses curing terhadap profil aroma dan kandungan vanilin/glukovanilin dari vanila hasil curing, (3) mengetahui korelasi antara kandungan vanilin, glukovanilin dan profil sensori aroma dari vanila. Metode penelitian yaitu tahap pertama proses curing yang terbagi berdasarkan ukuran buah (<8 g; 8-11 g; 12-15 g; >15 g) dan perbedaan proses curing (suhu killing yang digunakan 65ºC dan 90ºC serta persentase penurunan berat saat sun drying mencapai 50% dan 70% dari berat awal), evaluasi sensori profil aroma, analisis kimia yang terdiri dari analisis vanilin, glukovanilin, kadar air, warna, dan tahap terakhir evaluasi korelasi antara sampel vanila, kandungan vanilin/glukovanilin dan profil sensori aroma menggunakan principal component analysis (PCA). Hasil penelitian menunjukkan bahwa ukuran buah vanila yang berbeda dengan proses curing yang sama memberikan karakteristik profil aroma yang berbeda. Buah vanila dengan ukuran kurang dari 8 gram atau panjang buah kurang dari 12.3 cm, tidak memiliki profil aroma vanila yang baik. Kandungan vanilin tertinggi terdapat pada buah vanila dengan ukuran lebih dari 15 gram atau panjang buah lebih dari 19.6 cm. Berdasarkan parameter perbedaan proses curing, suhu killing dan proses sun drying memberikan pengaruh terhadap profil aroma dan kandungan vanilin/glukovanilin. Vanila dengan perlakuan suhu killing 65ºC dan sun drying hingga mencapai berat 70% dari berat awal memberikan karakteristik yang diinginkan yaitu memiliki aroma spicy dan memiliki kandungan vanilin yang tinggi.
Keyword: glucovanillin, proses curing, aroma, buah vanila

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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