Judul: Changes in Quality of Red Chilli Packed Using Different Types of Packaging during Low Temperature Storege
Abstrak: Consumers consume fresh red chiliesis a perishable commodity. Postharvest losses of red chilies in the tropics mainly caused by the temperature and humidity as well as pre or post-harvest handling. A method to reduce its damage is by inhibiting respiration, storing at low temperatures and packing the chilly with the transport/storage - type packaging in accordance with the requirements needed in order to maintain the physical quality of red chilies. Research on red chilies with large capacity pack is slightly smaller than the capacity reported. The purpose of this study was to analyze the influence of the type of packaging and storage temperature on the quality of red chilli (Capsicum annuum L.) fresh in bulk to maintain the quality and extend the shelf life. The specific objectives were (1) To analyze the effect of the type of packaging on the shelf life of red chilli stored at several levels of temperature, (2) to analyze the changes in the quality of red chilli during storage. The study was conducted at laboratory scale with a completely randomized factorial design. Factors studied were the type of packaging (three levels i.e. plastic nets, plastic sack and ventilated cardboard box (regular sloated container (RSC) type, single wall) and storage temperature (three levels i.e. ambient (±27-10°C, 15 °C and 10°C). for approximately 3 weeks. Observations on the quality of the analysis is the respiration rate (O2 and CO2 concentrations) were performed 24 hours, weight loss, color (including the value of brightness (L *), Croma (C *) and hue degree (°hue)) and the firmness done 2 once a day until the resd chilli were observed rotten / damaged. For levels of vitamin C and water content made up to seven days The results showed that in observations of red chillies in a cardboard carton packaging can be stored for 13 days (± temperature 27-30 ° C), up to 21 days (15 ° C) and 39 days (temperature 10 ° C). Quality red peppers were packed cardboard cartons at a temperature of 10 ° C has the best quality during storage of 17 days. Chillies are packed plastic bags (temperature 15 ° C and 10 ° C) have the same quality with chillies are packed cardboard carton until 5 days of storage. Changes in the level of firmness and color (L *, C *, ° hue value) on chilli packed cardboard carton or plastic bags were not significantly different during storage. The content of vitamin C on the seventh day has content that is not significantly different in all treatments and was higher than at the beginning of the storage.
Keyword: red chilies, packaging, low temperature storage, weight loss

Judul: Pengaruh Iradiasi dan Suhu Terhadap Perubahan Kesegaran Cabai Merah (Capsicum annum L.) Selama Penyimpanan
Abstrak: Red chili (Capsicum annum L.), a perishable horticultural products, is one of the widely used food flavourings. Therefore, the application of suitable postharvest technologies to maintain quality is required. The aim of this research is the effects of different irradiation dose (0, 500 and 1000 gray) and storage temperature (10 oC and 30 oC) on red chili quality and shelf life. Results showed that the irradiation dose at 500 and 1000 gray did not affect weight loss, color, texture of chili during storage. It is justifiable to use the irradiation dose below 500 gray for future research.
Keyword: red chili, quality, shelf life, storage, irradiation

Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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