Inanpi Hidayati Sumiasih, Inanpi Hidayati
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The Analysis of β-cryptoxanthin and Zeaxanthin using HPLC in the Accumulation of Orange Color on Lowland Citrus Sumiasih, Inanpi Hidayati; Poerwanto, Roedhy; Efendi, Darda; Agusta, Andria; Yuliani, Sri
International Journal of Applied Biology Vol 1, No 2 (2017): International Journal of Applied Biology
Publisher : Hasanuddin University

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Abstract

Citrus peel color is one of the main quality attributes which was caused by the accumulation of carotenoids and its derivatives, especially β-citraurine. It makes citrus peel color looks attractive (orange). The orange color is a mixture of β-cryptoxanthin with β-citraurin. The objectives of this study were (1) to observe the effect of precooling and duration of proper ethylene exposure in the formation of orange color on citrus peel, (2) to identify and determine the β-cryptoxanthin content and total chlorophyll on citrus peel. Citrus was from Tuban, East Java while the study was conducted at PKHT IPB and LIPI. Precooling and without precooling treatment prior to injection of 100 ppm of ethylene exposed at 15 °C, duration of exposure control (0), 24, and 48 hours. The results show that the best color of the Citrus Color Index (CCI) is the precooling treatment and the duration of ethylene exposure for 24 hours, which can reduce total chlorophyll content about 8 times and proved to increase β-cryptoxanthin pigment content five times in accelerating the formation of orange citrus reticulata peel color to bright orange. Degreening has no significant effect on total dissolved solids and the firmness level of citrus fruits.Keyword: β-cryptoxhantin; citrus; chlorophyll; degreening; ethylene zeaxanthin.
The Analysis of β-cryptoxanthin and Zeaxanthin using HPLC in the Accumulation of Orange Color on Lowland Citrus Sumiasih, Inanpi Hidayati; Poerwanto, Roedhy; Efendi, Darda; Agusta, Andria; Yuliani, Sri
International Journal of Applied Biology Vol 1, No 2 (2017): International Journal of Applied Biology
Publisher : Hasanuddin University

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Abstract

Citrus peel color is one of the main quality attributes which was caused by the accumulation of carotenoids and its derivatives, especially β-citraurine. It makes citrus peel color looks attractive (orange). The orange color is a mixture of β-cryptoxanthin with β-citraurin. The objectives of this study were (1) to observe the effect of precooling and duration of proper ethylene exposure in the formation of orange color on citrus peel, (2) to identify and determine the β-cryptoxanthin content and total chlorophyll on citrus peel. Citrus was from Tuban, East Java while the study was conducted at PKHT IPB and LIPI. Precooling and without precooling treatment prior to injection of 100 ppm of ethylene exposed at 15 °C, duration of exposure control (0), 24, and 48 hours. The results show that the best color of the Citrus Color Index (CCI) is the precooling treatment and the duration of ethylene exposure for 24 hours, which can reduce total chlorophyll content about 8 times and proved to increase β-cryptoxanthin pigment content five times in accelerating the formation of orange citrus reticulata peel color to bright orange. Degreening has no significant effect on total dissolved solids and the firmness level of citrus fruits.Keyword: β-cryptoxhantin; citrus; chlorophyll; degreening; ethylene zeaxanthin.
STUDI PERUBAHAN KUALITAS PASCAPANEN BUAH BELIMBING DENGAN BEBERAPA PENGEMASAN DAN SUHU SIMPAN Sumiasih, Inanpi Hidayati; Octaviani, Linda; Lestari, Dessy Indah; Yunita, Endah Ratna
Agrin : Jurnal Penelitian Pertanian Vol 20, No 2 (2016): Agrin
Publisher : Jenderal Soedirman University

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Star fruit is a type of fruit that is easily damaged and require a special postharvest handling. Some of thepostharvest handling efforts are by storing at low temperature storage and packaging. Storage at low temperaturecan extend the shelf life and maintain the quality of the star fruit. The purpose of this study is to extend the shelflife and maintain the quality of the star fruit, and to know a good packaging for the star fruit. The star fruit werepicked from the orchid in Tuban, East Java, and the treatment was conducted in the Postharvest Laboratory,University of Trilogy. The research uses randomized complete block design of two factors. The first factor is thetemperature of storage consisting of 18oC temperature and room temperature, the second factor is the packagingconsists of styrofoam + plastic wrap, plastic, foamnet and paper). The data is processed by using the scoringmethod and by collecting from the fixed-trained panelists. Data qualitatively transformed into quantitative databy using the symbol numbers. The research shows that the star fruit which is stored at a temperature of 18oC canextend the shelf life to 14 days after harvest (HSP) with the packaging by using styrofoam + plastic wrap, by usingplastics and foamnet (12 HSP) and by using paper (10 HSP). While the star fruit at room temperature storage,with the packaging by using styrofoam + plastic wrap can extend the shelf life to 8 HSP, and by using foamnet,plastics and paper to 6 HSP.Key words: horticultural commodity, shelf life, the fruit appearance Belimbing merupakan buah yang mudah mengalami kerusakan, maka diperlukan upaya untuk penangananpascapanen yang baik. Salah satu upaya penanganan pascapanen yaitu dengan cara penyimpanan dengan suhurendah dan pengemasan. Penyimpanan dengan suhu rendah dapat memperpanjang masa simpan danmempertahankan kualitas buah belimbing. Tujuan dari penelitian ini adalah untuk memperpanjang masa simpandan mempertahankan kualitas buah belimbing serta mendapatkan cara pengemasan yang baik. Buah belimbingdipetik di kebun Tuban, Jawa Timur dan perlakuan dilaksanakan di Laboratorium Pascapanen, Universitas Trilogi.Penelitian menggunakan rancangan acak kelompok dua faktor. Faktor pertama yaitu suhu simpan terdiri atas (suhu18oC dan suhu ruang), faktor kedua adalah pengemasan terdiri atas (styrofoam + plastik wrap, plastik, foamnetdan kertas). Data skor diolah menggunakan metode skoring. Metode ini dengan cara mengumpulkan dari panelistetap yang terlatih. Data secara kualitatif dirubah menjadi data kuantitatif dengan menggunakan simbol angka.Dari penelitian ini di dapatkan hasil bahwa buah belimbing yang disimpan pada suhu 18oC dapat memperpanjangmasa simpan sampai 14 hari setelah panen (HSP) dengan pengemasan styrofoam + plastik wrap, pada pengemasanplastik dan foamnet (12 HSP) dan pengemasan kertas (10 HSP). Sedangkan buah Belimbing pada penyimpanansuhu ruang, dengan pengemasan styrofoam + plastik wrap dapat memperpanjang masa simpan selama 8 HSP, danpada pengemasan foamnet, plastik dan kertas (6 HSP).Kata kunci: komoditas hortikultura, masa simpan, penampilan buah
OPTIMALISASI NILAI GUNA SAMPAH SEBAGAI PUPUK KOMPOS UNTUK BUDIDAYA SAYURAN SECARA VERTIKULTUR Sumiasih, Inanpi Hidayati
BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 2, No 2 (2018)
Publisher : BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT

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Abstract

Hygiene is an important aspect in everyday life. However, in some areas there is still waste that is just thrown away and mixed between organic and inorganic waste. These wastes should still be utilized as products that are useful for everyday life or used to increase the value of waste by making products that are worth selling. For example in an organic waste can be used to make compost fertilizer (compost can come from leftovers such as leftover vegetables and fruits that cannot be eaten), while inorganic waste can be used for making verticulture (this product can be used as a place to grow vegetables or flowers). The socialization and training in making compost for vegetable cultivation vertically is one way to increase the interest and talent of the community in Cibitung Kulon village. The compost training is not only used to grow vegetables vertically in the yard of the house and in the cultivation of vegetables in the farmer's garden, but it is also intended to help farmers in the maintenance / cultivation of rice plants or food crops in order to reduce the use of chemical fertilizers. This verticulture training in composting and vegetable cultivation is conducted in August 2018 in the Cibitung Kulon Village Office Hall RW 7, Pamijahan District, Bogor. The results of the implementation of training activities in making compost and growing vegetables vertically in Cibinong Kulon, RW 07, Pamijahan District, Bogor went well. This can be seen from the enthusiasm of the many participants present and the involvement of the community in following a series of activities that have been well prepared from the beginning to the end of the activity.Keywords: Environment, Household Fertilizer, Hygiene, Organic, Plants
Studi Akumulasi Pigmen β-Cryptoxanthin untuk Membentuk Warna Jingga Buah Jeruk di Daerah Tropika Sumiasih, Inanpi Hidayati; Arzam, Taruna Shafa; Poerwanto, Roedhy; Efendi, Darda; Agusta, Andria; Yuliani, Sri
Jurnal Hortikultura Indonesia Vol 9, No 2 (2018): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

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Abstract

ABSTRACTDegreening is a transformation process on peel which enables it to change color from green to orange on citrus fruits. The orange color of the peel comes from the mixture of carotenoid pigments, such as β-cryptoxanthin and β-citraurin. The pigments contributed in the formation of β-citraurin are β-cryptoxanthin and zeaxanthin. The objectives of this study were (1) to obtain proper degreening temperature in the orange color formation of several citrus varieties, and (2) to identify and determine pigments of β-cryptoxanthin pigment and total chlorophyll content in citrus peel after degreening. This study was conducted at PKHT IPB and LIPI Cibinong from July 2013 to December 2013, and from February 2016 to May 2017. About 100 ppm of ethylene gas was injected into a citrus-containing box using 5 ml syringe, then the box was placed in cool storage at 15 0C, 20 0C and room temperature, for 72 hours. The results showed that the best colors of Keprok Selayar and Keprok Tejakula were obtained by the degreening at 15 0C, in Siam Kintamani it was obtained by degreening at 20 0C. Degreening significantly reduced the total chlorophyll content, and increased β-cryptoxanthin content. The content of β-cryptoxanthin after degreening was 3 folds higher on highland Citrus reticulata than lowland citrus.Keywords: citrus color index, chlorophill, degreening, ethylene, tropical citrusABSTRAKDegreening adalah proses perombakan warna hijau pada kulit jeruk diikuti dengan proses pembentukan warna jingga. Warna jingga adalah campuran antara β-cryptoxanthin dengan β-citraurin. Pigmen yang berkontribusi dalam pembentukan β-citraurin adalah β-cryptoxanthin dan zeaxanthin. Tujuan penelitian ini ialah (1) Mendapatkan suhu degreening yang tepat dalam pembentukan warna jingga pada beberapa varietas jeruk, (2) Identifikasi dan penentuan kadar pigmen β-cryptoxanthin dan kandungan total klorofil pada kulit jeruk setelah degreening. Penelitian ini dilakukan di PKHT IPB dan LIPI Cibinong pada bulan Juli 2013 sampai Desember 2013, dan bulan Februari 2016 sampai Mei 2017. Degreening dilakukan dengan menginjeksikan gas etilen konsentrasi 100 ppm ke dalam wadah tertutup yang berisi jeruk menggunakan syringe 5 ml, kemudian disimpan pada suhu 15 0C, 20 0C dan suhu ruang, selama 72 jam. Hasil penelitian menunjukkan bahwa warna terbaik jeruk Keprok Selayar dan Tejakula diperoleh dengan degreening pada suhu 15 0C, Siam Kintamani diperoleh dengan degreening pada suhu 20 0C. Degreening dapat menurunkan kandungan total klorofil secara tajam, dan terbukti meningkatkan kandungan pigmen β-cryptoxanthin. Kandungan pigmen β-cryptoxanthin setelah degreening 3 kali lebih tinggi pada jeruk keprok dataran tinggi dibandingkan dengan dataran rendah.Kata kunci: citrus color index, degreening, etilen, jeruk tropika, klorofil