Judul: Kombinasi Konsentrasi dan Lama Perendaman dalam Larutan CaCl2 untuk Mempertahankan Mutu Daging Buah Mangga Kupas Utuh
Abstrak: Mangga adalah buah musiman yang berlimpah saat panen rауа. Сага panen dan kondisi iklim yang tidak baik membuat buah mangga berpenampilan kurang menarik yaitu bergetah dan ada bercak-bercak hitam pada permukaan kulit buah yang tidak dapat dihilangkan dengan proses pencucian biasa. Agar buah mangga tetap mempunyai nilai jual yang tinggi, maka dilakukan pengupasan bagian kulit. Kelemahan dari buah terkupas adalah cepat menurun mutunya. Untuk mempertahankan mutu buah mangga terkupas maka dilakukan penelitian dengan tujuan menentukan kombinasi lama perendaman dan konsentrasi CaCl2. Buah mangga indramayu yang digunakan dalam penelitian diperoleh dari pedagang pengumpul yang ada di Pasar Bogor. Perlakuan yang diteliti adalah kombinasi lama perendaman 1 dan 5 menit dengan konsentasi CaCl2 0.99% dan 3.85%. Secara umum buah mangga yang diberi perlakuan CaCl₂ pada suhu 13 °C mampu mempertahankan mutu buah sampai hari ke-7 sedangkan pada suhu ruang bertahan sampai 3 hari. Perendaman buah mangga terkupas dalam larutan CaCl₂ 3.85% selama 5 menit (M4R5) pada suhu 13 °C memiliki nilai kekerasan yang baik dan warna buah cerah kekuningan….
Keyword: CaCl2, Dipping, Mangoes, Quality, Harvest handling, Dipping time, CaCL2 concentration, Ambient storage, Yellowish color

Judul: Kajian Kombinasi Hot Water Treatment (HWT) dan CaCl2 terhadap Mutu dan Umur Simpan Mangga Varietas Gedong Gincu (Mangifera indica, L.)
Abstrak: Mango cv. gedong gincu is one of tropical fruit that has been a long time cultivated and have the commercial potention in Indonesia, but the export volume of this fruit is lower than the production volume. This is because of the quality, certification and limited of product supply. To increase the amount and competitivness of mango cv. gedong gincu’s export, there are some postharvest treatment, one of them is combination of hot water treatment (HWT) and CaCl2. General purpose of this research was to maintain tropical fruit quality starts from postharvest handling in the suply chain that already exist using the combination treatment. The research was divided into 4 main groups: preparation, treatment, observation and analysis the data. Through the research, treatment of HWT was significantly influencing the respiration rate, hardness, total soluble solids, weight losses and total acid; CaCl2’s soaking was not too influencing the changes of the fruit quality; and the combination treatment was significantly influencing the respiration rate, hardness, color changes and total acid of the fruit. From the visual, observation of quality changes and organoleptic test, sample of HWT 55oC 15’ (CaCl2 20’, 40’, 60’) have the most significant different value compared to another treatment. The longest storage period of the mango was sample with HWT 35oC; CaCl2 60’ and HWT 45oC 40; CaCl2 20’ that could be stored for 14 and 15 days based on respiration rate and total acid. The shortest storage period was sample with HWT 55oC 15’ (CaCl2 20’, 40’, 60’), 3 days.
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Judul: Basis of Social Theories for Social Enterprises: Integrative Literature Review
Abstrak: Social enterprise is a hybrid organization aiming to achieve economic and social values that exist as an effective mechanism for creating value in the form of society, economy and environment. The development of social enterprise is considered to have contributed in increasing innovation as well as being a mechanism for ensuring economic development that is in line with social justice. However, the development of theory and study of social enterprise is still lagging behind in practice. The social enterprise conception is a conception that is still considered as a "young term" category in the social sciences and has not shown clear consistency linking social theories to the development of social enterprise. This study aims to identify the basic theories of social enterprise and social theories for social enterprise with used an integrated literature review approach with data sources from Scopus and ProQuest. The results of the study found that socio-economic theory is the basis for social enterprise theory. This study also found the linkages of 7 social theories for social enterprise and the mapping of social theory architecture for social enterprise which is studied on classical and contemporary social theories.
Keyword: integrative literature review, social economic, social enterprise, social theory