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Journal : International Journal of Applied Biology

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v1i2.3066

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.
Study of Several Stages of Maturity and Storage Temperature on Color Changes and Shelf Life of Mangosteen (Garcinia mangostana L.) Sumiasih, Inanpi Hidayati; Poerwanto, Roedhy; Efendi, Darda
International Journal of Applied Biology Vol 3, No 1 (2019): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v3i1.5967

Abstract

Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life 
Co-Authors , Dorly , Lizawati , Sakhidin , Sobir , Sudarsono , Trikoesoemaningtyas , Yudiwanti . DARMAWAN . SUDARSONO . SUHARSONO ABDUL MUNIF Abdul Qadir Achmad Surkati AGUS PURWITO Ahmad Ghozi Manshuri Ahmad Ghozi Mansyuri Ahmad S. Abidin Akmal, Ajmir Ali Nurmansyah Anas D Susila Anas D. Susila Anas Dinurrohman Susila ANDRIA AGUSTA Ansyori, . Asmini Budiani Bambang S . Purwoko Bambang S. Purwoko Bambang Sapta Purwoko Cenra Intan Hartuti Tuharea CICIK SURIANI D Fatria Darda Efendi DEDY DURYADI DEWI SUKMA DIDY SOPANDIE Djoko Santoso DORLY DORLY E Efendi, E Edi Santosa Eko Setiawan Endah Retno Palupi Endang Gunawan Fahrianty, Dian Fauziyah Harahap Fumio Fukuda H., Nian Rimayanti HAJRIAL ASWIDINNOOR Hanifah Muthmainnah, Hanifah Heni Purnamawati Hiroshi Inoue I Hidayati, I I MADE ARTIKA I NYOMAN RAI Iman Rusmana Inanpi Hidayati Sumiasih, Inanpi Hidayati Indah Wulandari Iskandar Lubis Jawal Muhammad Anwarudinsyah Juanasri, Juanasri JULIARNI JULIARNI Jumawati, Riana Kasutjianingati . Ketty Suketi Kuniyuki Saitoh Kurniadinata, Odit F. Kurniawan, Vandra La Ode Safuan Latifah K. Darusman LATIFAH KOSIM DARUSMAN Lukman Liferdi Maulana, Mohamad Akhbar Maulana, Mohamad Akhbar Memen Surahman Muhammad Arif Nasution Muhammad Darmawan, Muhammad Nadhirah Karimatul Ilmi, Nadhirah Karimatul Naohiro Kubota Nobuo Sugiyama Nono Sutrisno Nur Wahyu Sariningtias, Nur Wahyu Nurfitri Ramadhani, Nurfitri Nurul Khumaida Odit Ferry Kurniadinata, Odit Ferry Rahmat Budiarto Ramdan Hidayat Rd. Selvy Handayani Resa Sri Rahayu, Resa S Susanto SAMANHUDI, . Septirosya, Tiara Slamet Susanto Soaloon Sinaga Sobir Sobir SOEKISMAN TJITROSEMITO Sri Astuti Rais Sri Yuliani SRIANI SUJIPRIHATI Suci Rahayu SUDIRMAN YAHYA SURYO WIYONO Sutrisno sutrisno T Purnama Tanari, Yulinda Taruna Shafa Arzam, Taruna Shafa Tetty Chaidamsari, Tetty Tiara, Dede Titin Purnama Tri Muji Ermayanti Widodo . Widya Sari Winarso D. Widodo Winarso D.Widodo, Winarso Winarso Dradjad Widodo Winarso Drajad Widodo Y A Purwanto, Y A Yunita, Roza Yunus, Ismadi