Judul: Perlakuan Pendahuluan Buah Tomat (Lycopersicum esculentum Mill) Segar untuk Transportasi Jarak Jauh (Antar Pulau)
Abstrak: Tomatoes (Lycopersicum esculntum Mill) is a type of fruit vegetables that rich in vitamin C, minerals, proteins, fats and carbohydrates. Production areas and areas of marketing (consumers) can be located in a long distance apart (interisland). Under these conditions, transport is needed, so product can be up to the customers in a timely. On the one hand, tomatoes transportation (inter-island) usually take time, but on the other hand tomatoes are a perishable commodity. The dominant causes of damage are properties of tomatoes 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 or N2 and low temperature of storage. This study aimed to disscover the influence of pretreatment and temperature of storage on the physical properties of tomatoes (Lycopersicum esculentum Mill) fresh during transportation or storage. Pre-treatment is an introductory treatment on tomatoes 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 tomatoes then packed with corrugated board and stored at 10 ° C and 15 ° C for 3 weeks. The parameters used were weight loss, the percentage of damage, the hardness of fruits, and total dissolved solid. Analysis is done twice in week. After accomplish, the tomato fruit displayed during a week at room and 15 ° C temperature. Based on analysing, pre-treatment and temperature of storage can provide a good influence on the physical properties of tomatoes. This can be observed on the weight lose value, the level of damage, hardness, and total dissolved solids tomatoes. Weight loss on pre-treatment with CO2 gas that is equal to 0,10%, 0,25% damage rate, hardness value of 0,116 mm/g/10seconds, and total dissolved solids of 3,92 ° Brix. Storage temperature also affect the physical properties of tomatoes. A temperature of 10 ° C can keep the physical properties of tomato fruit better. And known as the best treatment on tomatoes have pre-treatment with CO2 gas at a temperature of 10 ° C, on this condition of tomato can be stored for 21 days of storage. Menwhile based on the results of analysing, tomato fruit at a temperature of 15 ° C pre-treatment with CO2 gas has a shrinkage value of weight, hardness, total dissolved solids, and the lowest level of damage. Weight loss value of 0.2%, amounting to 0.34% damage rate, hardness value of 0.215 mm/g/10seconds, and total dissolved solids of 4.12 ° Brix. Tomatoes tomatoes at temperatures 15 ° C with pre-treatment of CO2 gas can survive in 18 consecutive days. This indicate that CO2 inhibits respiration during storage or display.
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Judul: Ozonisation and Temperature Treatment to Lengthen the Shelf Life of Tomato Fruit.
Abstrak: Tomat merupakan salah satu dari produk hortikultura yang bersifat mudah rusak sehingga memiliki umur simpan yang pendek. Teknologi ozonisasi yang dikombinasikan dengan perlakuan suhu sebagai penanganan pascapanen dapat memperpanjang umur simpan produk hortikultura. Ozon terlarut dalam air yang digunakan untuk merendam atau mencuci buah dapat menghambat pertumbuhan mikroorganisme patogen pada produk pascapanen. Studi ini bertujuan untuk memperoleh konsentrasi ozon dan suhu penyimpanan yang dapat memperpanjang umur simpan buah tomat. Percobaan dilaksanakan dengan rancangan petak terbagi dalam acak lengkap dengan 3 ulangan. Petak utama yaitu perlakuan suhu yang terdiri atas suhu kamar (23 ± 2 °C) dan suhu rendah (10 ± 1 °C). Petak bagian yaitu konsentrasi ozon yang terdiri atas kontrol tanpa perendaman, kontrol dengan perendaman (air biasa), ozon 0.15 ppm direndam 5 dan 10 menit, serta ozon 0.25 ppm direndam 5 dan 10 menit. Peubah yang diamati yaitu susut bobot, perubahan warna, perhitungan insidensi penyakit (%) dan keparahan penyakit (%), dan total plate count (TPC). Interaksi ozonisasi dengan perlakuan suhu berpengaruh nyata terhadap peubah yang diamati. Perlakuan perendaman ozon 0.25 ppm selama 10 menit dan suhu penyimpanan 10 °C merupakan perlakuan terbaik untuk memperpanjang umur simpan buah tomat. Perpanjangan umur simpan hingga 2 minggu, nampak dari kemampuan mempertahankan warna buah tomat pada kisaran warna pink dan menghambat perkembangan insidensi dan keparahan penyakit bercak coklat (Alternaria solani)., Tomato is one of the horticulture product which is perishable so that have a short shelf life. Ozonisation technology that combine with temperature treatment as a postharvest treatment can lengthen the shelf life of horticulture produtcs. The ozone dissolved in water to soak and wash fruit can inhibit the growth of pathogen microorganisms in postharvest products. This study aim to find the accurate ozone concentration and storage temperature that can lengthen the shelf life of tomato fruit. This study was conducted using a split plot design in a randomized complete with 3 replications. The main plot is temperature treatment consist of room temperature (23 ± 2 °C) and low temperature (10 ± 1 °C). The sub plot is ozone concentration consist of control without immersion, control with immersion (ordinary water), ozone 0.15 ppm soaked for 5 and 10 minutes, and ozone 0.25 ppm soaked for 5 and 10 minutes. The variables have been observed were weight loss, colour change, disease incidence (%) and disease severity (%) calculation, and total plate count. Interaction of ozonisation and temperature treatment has a significant effect on the observed variables. Ozone immersion treatment 0.25 ppm for 10 minutes and temperature storage 10 °C is the best treatment to lengthen the shelf life of tomato fruit. Extended the shelf life up to 2 weeks, show from the ability to maintain the colour of tomato fruit in stage pink and inhibit the growth of disease incidence and disease severity of brown spot (Alternaria solani).
Keyword: ozonisation, postharvest, temperature storage, shelf life

Judul: Peranan Pemiimpin Formal dalam Menggerakkan Partisipasi Masyarakat terhadap Pusat Kegiatan Belajar Masyarakat (PKBM)
Abstrak: Hasil penelitian yang dilakukan oleh Dewan lnternasional Pengembangan Pendidikan (me International Central of Educational Development) da n UNESCO mengungkapkan bahwa negam-negara berkembang umumnya mernpunyai masalah yang terkait dengan peningkatan dan pendapatan yang menjadi dasar penting bagi pendidikan masyarakat. Dengan dernikian perlu diadakannya program pernbangunan pendidikan baik melalui pendidikan fomal maupun pendidikan nonformal. Dalam hal ini lebih ditekankan kepada pendidikan non formal, sehingga memunculkan ide Community Learning centre (CLC).
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