Judul: Optimasi Rantai Dingin Dan Penjadwalan Kirim Untuk Peningkatan Ekspor Sayuran (Studi Kasus Unit Prosesing Sayuran Dataran Rendah Di Pekanbaru Riau)
Abstrak: Post harvest losses of horticultural products that occur in developing countries such as Indonesia have reached 1-50%. This study is an attempt to reduce postharvest losses of caisin and pak choi in the vegetable processing unit, Pekanbaru-Riau. The study was began by identifying of existing posharvest handling of vegetables, optimization of hydrocooling and storage temperature and optimization of vegetables export schedule. There was two of hydrocooling treatments and one control: without immersion(32oC) (A1), immersion in wells water(28oC) (A2) and soaking with ice water(5oC) (A3), and two cold chain temperature treatments: 4oC (B1) and 0oC (B2). The parameters observed were weight loss, leaf discoloration and organoleptic test. Postharvest handling in the processing unit consisted of harvesting, transportation to packing house, air precooling, trimming and sortation, packaging and storage. The losses of existing postharvest handling was 17,86% and 22,77% for caisin and pak choi. The results showed that hydrocooling of caisin and pak choi gave significant effect to weight loss. The combination of hydrocooling and storage temperature gave also significant effect to weight loss. Meanwhile, total weight losses for caisin on hydrocooling at 28oC and storage at 4oC and pak choi on hydrocooling at 28oC and storage at 0oC combination treatment gave the smallest weight loss influence about 7,83% and 8,35% respectively. The hydrocooling at 28oC and storage at 4oC (caisin) and 0oC(pak choi) is optimum postharvest treatment for decreasing weight losses. The results showed that hydrocooling treatment for both caisin and pak choi did not significantly affect to leaf color (L, a, and b). While combination of hydrocooling and storage temperature provided a significant effect on leaf color. The export optimization is reached by scheduling vegetables delivery during the period of a month.
Keyword: 

Judul: Design of Minimally Processed Vegetable Product at Ciaruteun Ilir Vegetable Packaging House
Abstrak: Jumlah produksi sayuran yang tinggi berakibat tidak terserapnya sayuran tersebut oleh target pasar yang diinginkan oleh Petani Rumah Kemasan Sayuran Ciaruteun Ilir. Penelitian ini mengambil tema masakan kangkung sebagai jenis olahan sayuran yang paling diminati target konsumen serta jenis sayur dengan jumlah produksi terbanyak di Ciaruteun Ilir. Penelitian ini bertujuan mengembangkan produk sayuran terolah minimal guna memanfaatkan produksi sayur dengan mengetahui perlakuan pendahuluan yang dapat dilakukan untuk mempertahankan kualitas produk sayuran terolah minimal selama penyimpanan. Penelitian terdiri dari lima tahap yaitu eksplorasi, verifikasi masalah, ideasi, prototyping, dan verifikasi solusi. Parameter keberhasilan pengembangan produk yaitu susut bobot, perubahan warna, serta visual produk berupa warna dan penerimaan kesegaran. Hasil pengembangan produk yaitu perlakuan hydrocooling sebagai perlakuan pendahuluan yang terbaik dan penyimpanan pada suhu 10-15oC. Pengujian susut bobot menunjukan perbedaan nyata pada penyimpanan hari ke-3. Pengujian sensori mendapatkan respon positif dari penerimaan panelis pada parameter warna dan kesegaran hingga hari ke-4., The high amount of vegetable production results in the non-absorption of these vegetables by the target market desired by the Farmers of the Ciaruteun Ilir Vegetable Packaging House. This study took the theme of stir-fried water spinach as the type of processed vegetable that the target consumer was most interested in and the kind of vegetable with the highest amount of production in Ciaruteun Ilir. This study aims to develop minimally processed vegetable products in order to take advantage of vegetable production by knowing the preliminary treatment that can be done to maintain the quality of minimally processed vegetable products during storage. The research consisted of five stages, namely exploration, problem verification, ideation, prototyping, and solution verification. The parameters for the success of product development are weight loss, color difference, and product visuals. The result is hydrocooling treatment as the best pretreatment and storage at a temperature of 10-15oC. The results of the weight loss test showed a significant difference on the 3rd day of storage. Sensory test results get a positive response from panelists' acceptance of color and freshness parameters until the 4th day.
Keyword: Hydrocooling, Minimally processed vegetables, Product development

Judul: Karakterisasi genom mitokondria labi-labi, Doganias subplana, (Trionychidae, Testudines, Reptilia)
Abstrak: Runulen nukleotida lengkap genom mitokondria (mtDNA) labi-labi, Dogania subpiana, telah dilakukan. Ukuran mtDNA labi-labi adalah 17289 bp. Organisasi orientasi dan ukuran setiap gen dai 13 penyandi protein mtDNA, 22 gen penyandi tRNA dan dua gen penyandi rRNA serta daerah kontrol adalah serupa dengan yang telah ditemukan pada vertebrata lainnya.
Keyword: