Judul: Penerapan Teknologi Plasma Fine Bubble untuk Menurunkan Residu Pestisida dan Memperpanjang Masa Simpan Cabai Rawit (Capsicum frutescens L.)
Abstrak: Cabai rawit merupakan komoditas hortikultura yang memiliki nilai ekonomi yang tinggi sehingga banyak dikembangkan di Indonesia. Permintaan masyarakat terhadap cabai rawit bersifat fluktuatif, dapat mengalami kekurangan dan kenaikan. Ketersediaan cabai rawit saat surplus menjadi hal baru yang perlu diperhatikan karena masa simpan cabai rawit segar yang pendek. Penggunaan pestisida yang melebihi dosis menyebabkan tingginya residu pada cabai yang dapat mengganggu kesehatan manusia. Salah satu teknologi yang dapat dimanfaatkan untuk menurunkan residu pestisida serta memperpanjang masa simpan adalah plasma fine bubble. Fine bubble adalah gelembung halus yang memiliki diameter kurang dari 100 μm. Teknologi plasma fine bubble dapat menghasilkan gelembung halus yang berisi gas ozon. Penelitian ini menggunakan cabai rawit (Capsicum frutescens L.). Tujuan penelitian adalah menerapkan teknologi plasma fine bubble untuk menurunkan residu pestisida dan memperpanjang masa simpan cabai rawit. Media pencucian yang digunakan yaitu air plasma fine bubble 0,5 ppm, 1 ppm, dan 3 ppm. Parameter yang diamati adalah residu pestisida sebelum dan sesudah pencucian dan masa simpan cabai setelah pencucian. Penerapan teknologi plasma fine bubble konsentrasi 0,5 ppm selama 15 menit serta 1 ppm selama 5 menit dan 15 menit mampu mereduksi residu pestisida golongan organofosfat yang paling baik yang ditunjukkan oleh berubahnya warna menjadi kuning jernih berdasarkan uji kualitatif dengan alat tes kit pestisida K-nai. Cabai rawit yang dicuci dengan plasma fine bubble 1 ppm dengan waktu 10 menit dan 15 menit serta 3 ppm dengan waktu 5 menit dan 10 menit dapat memperpanjang masa simpan cabai rawit selama 14 hari. Kata kunci: Cabai rawit, masa simpan, ozon, pencucian, residu pestisida, Cayenne pepper is a horticultural commodity that has high economic value so it is widely developed in Indonesia. Public demand for cayenne pepper is fluctuating, it can experience shortages and increases. The availability of cayenne pepper when surplus is a new thing that needs to be considered because the shelf life of fresh cayenne pepper is short. The use of pesticides that exceed the dose causes high residues in chili peppers that can interfere with human health. One of the technologies that can be used to reduce pesticide residues and extend shelf life is plasma fine bubble. A fine bubble is a bubble that has a diameter of less than 100 μm. Plasma fine bubble can produce fine bubble filled with ozone gas. The making of plasma fine bubbles is done by putting ozone gas into water. This research used cayenne pepper (Capsicum frutescens L.). The research objective was to apply plasma fine bubble technology to reduce pesticide residues and extend the shelf life. The washing media used were plasma fine bubble water 0.5 ppm, 1 ppm, and 3 ppm. The parameters observed were pesticide residues before and after washing and the shelf life of chili peppers after washing. The application of plasma fine bubble technology at a concentration of 0.5 ppm for 15 minutes and 1 ppm for 5 minutes and 15 minutes was able to reduce organophosphate pesticide residues best because it shows a clear yellow color indicator in qualitative tests with K-nai instruments pesticide test kit. Cayenne pepper washed with 1 ppm fine bubble plasma
Keyword: Cayenne pepper, Shelf life, Ozone, Washing, Pesticide residues

Judul: Application of Fine Bubble Ozone Technology in Chili (Capsicum Annuum L.) Washing Process To Reduce Pesticide Residues And Extend Shelf Life
Abstrak: Cabai merah besar merupakan komoditas yang mudah rusak dan umumnya dijual segar. Belum sempurna nya penerapan Good Agricultural Practices (GAP) dan Good Handling Practices (GHP) membuat cabai banyak mengalami penurunan kualitas di sepanjang rantai pasok sampai ke pasar. Penggunaan pestisida secara intensif mengakibatkan tingginya residu pestisida pada cabai yang berpotensi menimbulkan masalah keamanan pangan. Salah satu teknologi yang digunakan untuk menurunkan residu pestisida dan memperpanjang umur simpan adalah Ozon Fine bubble. Fine bubble merupakan gelembung kecil berdiameter kurang dari 100 μm. Pembuatan ozon fine bubble dilakukan dengan prinsip menginjeksikan gas ozon ke dalam air. Penelitian ini menggunakan Cabai merah besar (Capsicum annuum l.). Tujuan penelitian adalah untuk menerapkan teknologi ozon fine bubble untuk mengurangi residu pestisida dan memperpanjang masa penyimpanan. Media pencucian yang digunakan yaitu ozonated fine bubble water 1 ppm, gas ozon 0.9 ppm, dan fine bubble water 8 ppm. Parameter yang diamati adalah residu pestisida sebelum dan sesudah pencucian, dan masa simpan cabai setelah pencucian. Cabai yang dicuci menggunakan ozon fine bubble memiliki penurunan residu pestisida profenofos sebesar 64.4%. Pencucian dengan water fine bubble 8 ppm, dan gas ozon 0.9 ppm masing-masing menghasilkan penurunan residu pestisida sebesar 53.44% dan 52.23%. Pencucian dengan ozon fine bubble 1 ppm mampu menurunkan total padatan terlarut dengan signifikan. Cabai yang diberi perlakuan ozon fine bubble 1 ppm dapat bertahan sampai 27 hari setelah pencucian., Big red chili is a perishable commodity and is generally sold fresh. The imperfect implementation of Good Agricultural Practices (GAP) and Good Handling Practices (GHP) has made chilies experience a lot of quality decline along the supply chain to the market. Intensive use of pesticides results in high pesticide residues in chilies which have the potential to cause food safety problems. One of the technologies used to reduce pesticide residues and extend shelf life is Ozone Fine bubble. Fine bubbles are small bubbles with a diameter less than 100 μm. Fine bubble ozone is made by injecting ozone gas into the water. This study used large red chili (Capsicum annuum l.). The aim of the research is to apply fine bubble ozone technology to reduce pesticide residues and extend the storage period. The washing media used were ozonated fine bubble water of 1 ppm, ozone gas of 0.9 ppm, and fine bubble water of 8 ppm. The parameters observed were pesticide residues before and after washing, and the shelf life of chili after washing. Chili that was washed using fine bubble ozone had a decrease in profenofos pesticide residue by 64.4%. Washing with 8 ppm fine bubble water and 0.9 ppm ozone gas resulted in a decrease in pesticide residues of 53.44% and 52.23%, respectively. Washing with 1 ppm fine bubble ozone was able to significantly reduce the total dissolved solids. Chili treated with ozone fine bubble 1 ppm can last up to 27 days after washing.
Keyword: Chili, shelf-life, ozone, washing, residue pesticide

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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