Judul: Perlakuan Pendahuluan Buah Pisang Cavendish (Musa cavendishii) Untuk Penyimpanan
Abstrak: Cavendish bananas (Musa cavendishii) is a type of fruit vegetables that rich in carbohydrates , vitamin C, minerals, proteins, fats and carbohydrates. Production areas and areas of marketing (consumers) can be located in a long distance apart (inter-island). Under these conditions, transport is needed, so product can be up to the customers in a timely. On the one hand, cavendish bananas transportation (inter-island) usually take time, but on the other hand cavendish bananas are a perishable commodity. The dominant causes of damage are properties of cavendish bananas that are still alive after harvesting. Based on this situation, it needs an appropriate post-harvest handling. Post-harvest handling that done in this study is pre-treatment with CO2 and N2 and low temperature of storage. This study aimed to disscover the influence of pre-treatment and temperature of storage on the physical properties of cavendish bananas fresh during transportation or storage. Pre-treatment is an introductory treatment on cavendish bananas that aims to reduce the rate of respiration. One kind of pre-treatment can be done by utilizing CO2 or N2 gas into plastic containers for 24 hours in 10 ° C temperature. This treatment can reduce the respiration rate due to sudden unavailability of O2 for respiration so the commodity will dormant. After bring into conducting preliminary treatment the cavendish bananas then packed with corrugated board and stored at 10 ° C and 27 ° C for 1-2 weeks and with scavenger of etilen calium permanganat 2%. The parameters used were scale index of color, weight loss, the percentage of damage, the hardness of fruits, and total dissolved solid. Analysis is done twice in week. After finish of storage, the cavendish bananas displayed during a week at 15 ° C temperature. Based on analysing, pre-treatment and temperature of storage can provide a good influence on the physical properties of cavendish bananas. This can be observed on the weight lose value, the level of damage, hardness, and total dissolved solids. Damage rate on pre-treatment with CO2 gas that is equal to 15.75%, scale index of color is 6-7, hardness value of 3.33-18.71 mm/g/10seconds, and total dissolved solids of 8 ° Brix. Storage temperature also affect the physical properties of cavendish bananas. A temperature of 10 ° C can keep the physical properties of cavendish bananas fruit better. And known as the best treatment on cavendish bananas shave pre-treatment with CO2 gas at a temperature of 10 ° C, on this condition of cavendish bananas can be stored for 21 days of storage. And then combination of nitrogen gas and calium permanganat that is 0,1% total dissolved solids, damage rate is 23,67%, and total dissolved solids of 17,70 ° Brix. And at a temperature of 27 ° C, on this condition of cavendish bananas can be stored only for 7 days of storage.
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Judul: Pengaruh Jenis Bahan Pengemas Terhadap Perubahan Mutu Buah Pisang Cavendish (Musa cavendishii.) Selama Penyimpanan pada Suhu yang Berbeda
Abstrak: Nowadays, biodegradable plastics are starting developed because biodegradable plastics are more environmentally friendly than plastic synthetics. The applications of biodegradable plastic is used for packaging fruits. This research aims to get the information about: (1) The characteristics of Cavendish bananas that used in this research, (2) The effects of packaging materials, temperatures storage and the combination of both for quality changes on Cavendish bananas during storage. Cavendish bananas were stored in two types of packaging materials as perforated HDPE plastic and biodegradable plastic, also on three different levels temperature as 28-31oC, 25-26oC and 6-7oC. The results show that moisture content 74.77% is the main component of Cavendish banana. During storage, perforated HDPE plastic could prevent the changes value of Cavendish banana weight loss. Temperature storage 6-7oC generally prevents the changes value of Cavendish banana weight loss, fruit softening, and water content. The combination of perforated HDPE plastic and temperature 6-7oC effective in prevent the changes value of weight loss, whereas the combination of biodegradable plastics and temperature 6-7oC effective in prevent fruit softening. The results of sensory evaluation test show on third days, panelists prefer the bananas which stored in combination of perforated HDPE plastic and temperature 25-26oC for skin color, taste, and acceptance criteria. On fifth days, panelists prefer the bananas which stored in biodegradable plastics and temperature 28-31oC for skin color and acceptance criteria, whereas on seventh days, panelists prefer the bananas which stored in combination of biodegradable plastics and temperature 25-26oC for all criterias.
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Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik.
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik