Judul: Design of Minimally Processed Vegetable Product at Ciaruteun Ilir Vegetable Packaging House
Abstrak: Jumlah produksi sayuran yang tinggi berakibat tidak terserapnya sayuran tersebut oleh target pasar yang diinginkan oleh Petani Rumah Kemasan Sayuran Ciaruteun Ilir. Penelitian ini mengambil tema masakan kangkung sebagai jenis olahan sayuran yang paling diminati target konsumen serta jenis sayur dengan jumlah produksi terbanyak di Ciaruteun Ilir. Penelitian ini bertujuan mengembangkan produk sayuran terolah minimal guna memanfaatkan produksi sayur dengan mengetahui perlakuan pendahuluan yang dapat dilakukan untuk mempertahankan kualitas produk sayuran terolah minimal selama penyimpanan. Penelitian terdiri dari lima tahap yaitu eksplorasi, verifikasi masalah, ideasi, prototyping, dan verifikasi solusi. Parameter keberhasilan pengembangan produk yaitu susut bobot, perubahan warna, serta visual produk berupa warna dan penerimaan kesegaran. Hasil pengembangan produk yaitu perlakuan hydrocooling sebagai perlakuan pendahuluan yang terbaik dan penyimpanan pada suhu 10-15oC. Pengujian susut bobot menunjukan perbedaan nyata pada penyimpanan hari ke-3. Pengujian sensori mendapatkan respon positif dari penerimaan panelis pada parameter warna dan kesegaran hingga hari ke-4., The high amount of vegetable production results in the non-absorption of these vegetables by the target market desired by the Farmers of the Ciaruteun Ilir Vegetable Packaging House. This study took the theme of stir-fried water spinach as the type of processed vegetable that the target consumer was most interested in and the kind of vegetable with the highest amount of production in Ciaruteun Ilir. This study aims to develop minimally processed vegetable products in order to take advantage of vegetable production by knowing the preliminary treatment that can be done to maintain the quality of minimally processed vegetable products during storage. The research consisted of five stages, namely exploration, problem verification, ideation, prototyping, and solution verification. The parameters for the success of product development are weight loss, color difference, and product visuals. The result is hydrocooling treatment as the best pretreatment and storage at a temperature of 10-15oC. The results of the weight loss test showed a significant difference on the 3rd day of storage. Sensory test results get a positive response from panelists' acceptance of color and freshness parameters until the 4th day.
Keyword: Hydrocooling, Minimally processed vegetables, Product development

Judul: Postharvest Handling Design at Vegetable Packaging House in Ciaruteun Ilir Village
Abstrak: Desa Ciaruteun Ilir merupakan salah satu daerah produksi sayur daun terbanyak di Kabupaten Bogor dimana komoditas kangkung merupakan komoditas utama yang diproduksi dengan luas panen sebesar 136.000 hektar. Petani memasarkan beberapa jenis sayur daun seperti kangkung, bayam merah, bayam hijau, caisim, daun ginseng dan selada ke pasar, kompleks perumahan dan Mitra X. Sayur daun yang diproduksi petani Ciaruteun Ilir, terutama sayur kangkung, cepat layu karena kesegarannya tidak tahan lama sehingga mengalami penurunan mutu yang ditandai dengan perubahan warna pada sayur. Penanganan pascapanen secara fisik tanpa menggunakan bahan kimia dapat dilakukan dengan perlakuan heat shock dan hydrocooling. Penelitian ini bertujuan merancang penanganan pascapanen untuk sayur daun guna mempertahankan mutu dan kesegarannya. Penelitian dilakukan dengan dua tahap yaitu penelitian pendahuluan untuk memilih perlakuan antara heat shock dan hydrocooling dimana perlakuan dengan efek yang lebih baik akan diterapkan pada penelitian penyelesaian. Penelitian penyelesaian dilakukan variasi waktu perendaman perlakuan terpilih, suhu penyimpanan dan perlakuan kemasan. Perlakuan hydrocooling dengan waktu perendaman 11 menit, penyimpanan pada suhu rendah (10–15oC) dan dikemas plastik polypropylene (PP) berlubang memberikan efek paling baik terhadap sayur kangkung yang dapat mempertahankan mutu sayur berdasarkan parameter susut bobot, perbedaan warna, kenampakan warna, penerimaan kesegaran dan umur simpan. Kangkung yang diberikan perlakuan hydrocooling pada suhu 8-10oC selama 11 menit, disimpan pada suhu rendah (10-15oC) dan dikemas plastik PP berlubang memiliki umur simpan selama 4 hari. Hydrocooling berpengaruh baik terhadap semua parameter mutu kangkung., Ciaruteun Ilir Village is one of the largest leaf vegetable production areas in Bogor Regency where water spinach is the main commodity produced with a harvested area of 136,000 hectares. Farmers market several types of leaf vegetables such as water spinach, red spinach, green spinach, caisim, ginseng, and lettuce leaves to markets, housing complexes, and Mitra X. Leaf vegetables produced by Ciaruteun Ilir farmers, especially water spinach, wilt quickly because their freshness does not last long so that experienced a decrease in quality which was marked by a change in the color of the vegetables. The postharvest handling physically without using chemicals are heat shock and hydrocooling treatments. This study aims to design postharvest handling of leaf vegetables to maintain their quality and freshness. This study was conducted in two stages, namely preliminary research to choose a treatment between heat shock and hydrocooling where the treatment with better effect will be applied to the complete research. The completion research was carried out by varying the immersion time of the selected treatment, storage temperature, and packaging treatment. Hydrocooling treatment with an immersion time of 11 minutes, storage at low temperature (10–15oC) and packaged in perforated polypropylene (PP) plastic gave the best effect on water spinach which can maintain vegetable quality based on parameters of weight loss, color difference, color appearance, freshness acceptance, and shelf life. Water spinach treated with hydrocooling treatment at a temperature of 8-10oC for 11 minutes, stored at a low temperature (10-15oC), and packaged in perforated PP plastic has a shelf life of 4 days. Hydrocooling has a good effect on all quality parameters of water spinach.
Keyword: heat shock, hydrocooling, kangkung, kualitas, penanganan pascapanen

Judul: Asymptotic Distribution of Estimator for the Intensity Function of a Doubly Periodic Poisson Process
Abstrak: In this manuscript, estimation of the intensity function of a doubly periodic Poisson process is discussed. It is assumed that only a single realization of the Poisson process is observed in a bounded window [0,n]. It is also assumed that the period of the intensity function is known. The rate of consistency and asymptotic normality of the estimator are formulated. Finally, a confidence interval for the local intensity function is also formulated.
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