Judul: Aplikasi Semi-Cutting dan Pelilinan (Waxing) dalam Penyimpanan Dingin Buah Manggis
Abstrak: Peel hardening of mangosteen fruit is one of the problems in storage, especially for long term storage at low temperature. Peel hardening of mangosteen fruit makes it difficult to open before consumption. One attempt to solve this problem isthe application of semi-cutting treatment before storage of the fruits. Semi-cutting application requires a combination with waxing and cold storage to prevent faster quality deterioration, because it provides a way for microorganisms to enter the fruits, and increases the respiration as well. Waxing helps to cover the pores, and especially in this case, the cut opening, of mangosteen fruit and cold storage helps to slow down the respiration and metabolism. The purpose of this research is to study the effect of semi-cutting treatment in combinations with waxing treatment to increase shelf life, and provides easier opening of the fruits at the end of long storage. Treatment of semi-cutting was conducted on two depth, 3 mm and 5 mm whereas waxing treatment was conducted by 2 concentrations, 6% and 10%. Mangosteen fruit which has been semi-cutted and waxed, stored at 8oC and 27oC for 60 days. It was observed that application of semi-cutting 5 mm and waxing 6% in mangosteen fruit stored at 8oC provided ease opening until 33 days of storage while maintaining fruit quality, which is the best result compared with other treatments, because the treatment was able to reduce the peel hardening.
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Judul: Kajian Semi-cutting dan Pelilinan terhadap Beberapa Parameter Mutu Buah Manggis (Garciana mangostana L.) selama Penyimpanan Dingin
Abstrak: Demand of mangosteen fruits (Garciana mangostana L.) is currently increasing both for local and export markets. As a fresh product, the quality of mangosteen fruit must be preserved through the application of post-harvest technology. There are various post-harvest technologies to prevent quality loss such as pre-cooling, cold storage, storage with controlled atmosphere, waxing, packaging and others. The objectives of this research are to knowing the effect of semi-cutting and waxing on shelf-life and quality of fresh mangosteen. Deterioration of quality parameters that observed in this experiment were weight loss, total dissolved solids, and fruit flesh color. The result showed that combination of semi-cutting and waxing influenced the rate of quality deterioration of mangosteen fruit. If semi-cutting may accelerate the weight loss due to small opening on peel, the combination with waxing prevented that from happening. Quality parameter that influenced during cold storage was weight loss, while it had effect on other quality parameters such as total dissolved solids and fruit flesh color. Semi-cutting treatment 5 mm and waxing 10% concentration could extend shelf life until 33 days when stored at 8°C, while those stored at 27°C experienced a shorter shelf life, 14 days only. In addition, this treatment makes opening the mangosteen fruit easier while able to maintain quality of the fruit flesh. Combination of semi-cutting treatment 5 mm and waxing 10% stored at 8°C was found the best treatment in this experiment, if with semi-cutting 3 mm and without semi-cutting stored at temperatures of 8°C and 27°C.
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Judul: Orbit elektron dan probabilitas level energi sistem chaotic atom hidrogen
Abstrak: a. Mendapatkan orbit elektron sistem chaotic atom hidrogen (dalam koordinat semiparabolik). b. Mendapatkan probabilitas dua level energi yang berdekatan dari sistem chaotic atom hidrogen.
Keyword: Atom, Orbit Elektron