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ISABE 2013

MAIN PAPER

Informatization Agriculture in Japan

Author : Takashi Okayasu

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Sub-Theme : Post Harvest and Food Engineering

A-1Design of Thermal Conductivity Apparatus Base onTransient-state Radial Cylinder MethodAuthors : Bambang Dwi Argo, Wahyunanto A. Nugroho, Yoes B. Pristya and Ubaidillahread

A-2Effect Extraction Method of Composition Fatty AcidDieng Carica Seeds Oil (Carica candamarcensis HOK) as Edible OilAuthors : Bambang Dwi Argo, Wahyunanto A. Nugroho, Yoes B. Pristya and Ubaidillahread

A-3Adsorption Equilibrium Studies of Bio-Based Butanol fromFermentation Broth by Immobilized of Potato Starch SorbentAuthors : Dina Wahyu, Tsair-Wang Chungread

A-4Quality Review of Three Types of MangoesteenUsing Ultrasonic WavesAuthors : Emmy Darmawati, Amir Hamzahread


ISABE 2013

A-5Influence of Air Flow Rate on Drying Characteristics of CloveAuthors : Junaedi Muhidong, inge Scorpi Tulliza and Ishakread

A-6Performance Test of Equipment and Machines ofBanana Miller for Mechanization Technology Development ofBanana Processing in South Kalimantan ProvinceAuthors : Retno Endrasari, Susy Lesmayatiread

A-7Continuous Dehumidification of Organic Sorbent Powder inTwo Connected Fluidized Beds with a Cooling and a Heating PipeAuthors : Sukmawaty, Syahrulread

A-8Method of Waxing on Quality and Shelf-life of Semi-cuttingMangosteen in Low Temperature StorageAuthors : Usman Ahmad, Emmy, Darmawati, and Nur Rahma Refiliaread

A-9Acidified Sodium Chlorite Treatments for ImprovingShelf-life of Unripe Shredded PapayaAuthors : Vinod K. Jindal, Pompailin Sinrat and Nipon Chamchanread

A-10Fighting for Malnutrition in Indonesia by Production of Artificial RiceBased on Arrow Root and Cassava with Addition of CowpeaAuthors : Danial Fatchurrahman, Wenny Bekti Sunarharum, Anugerah Dany Priyanto, Fathy Fasial Bahananread

A-11Product Features and Cost Analysis of MOCAS(Modified Cassava Starch) Based Bakery ProductsAuthors : Darmawan Ari Nugroho, Ibnu Wahid FAread

A-12Fuel Feeding Rate Controlling Base on The Temperature DistributionSimulation on Rosella Pod (Hibiscus sabdariffa linn) Drying Process Authors : Dyah Wulandani, Leopold Oscar Nelwan, I Made Dewa Subrataread


ISABE 2013

A-13Identification of Determinant Factors in Processing and Technology:A Case Study of Fruit Processing Industries (FPIs) in IndonesiaAuthors : Ida Bagus Suryaningratread

A-14Profile of The Peanut Moisture Content During Deep Bed Drying Authors : Ansar, Sirajuddin,Widhiantariread

A-15Effect Lindak Cacao Fruit Maturity (Theobroma Cacao F.)With High Level of Polyphenols as AntioxidantsAuthors : Jumriah Langkong and Mulyati M. Thahirread

A-16Study of Active Packaging System by Using Ethylene Adsorber toProlong The Storage Life of Avocado Fruits (Perseaamericana Mill)Authors : Lilik Pujantoro, andi Nurfaidah and Yadi Haryadiread

A-17The Development of Technology Bundle in Packaging ofExport Quality of Mangosteens' Transportation Authors : Ni Luh Yulianti and Gede Ardaread

A-18SynThesis of Chitosan-Ag+ as Antibacterial Material Authors : Shinta Rosalia Dewi, Sri Juari Santosa and Dwi Siswantaread

A-19Development of Coffee Beans Caffeine Extraction UsingPressure and Temperature Controllable ReactorAuthors : Sukrisno Widyotomoread

A-20Optimization of The High Refined Cellulose Process Production fromThe Sago Fiber Waste by a Delignification Process Involving Nitric Acid,Sodium Hydroxide and Hydrogen Peroxide as The Delignificating AgentAuthors : Suprantoread


ISABE 2013

Sub-Theme : Energy and Agricultural Machinery

B-1Technical Analysis and Performance Test of A Small ScaleBanana Milling MachineAuthors : Ade M Kramadibrata, Totok Herwanto and Boy Ricardoread

B-2Design of Measurement System Water Content inPressurized Chamber Without Disturbing The ProcessAuthors : Anang Lastriytanto, Sudjito S , Roedy S and Sumardiread

B-3Design of Farm Road Construction at The Tertiary Plot of Paddy FieldAuthors : Asep Sapei, Erizal, and Tatang Sumarnaread

B-4Aerodynamics Properties of Castor Bean and It's Application forBlower System at Ricinus Castor Bean Hulling MachineAuthors : Cahyawan Catur Edi Margana, Rahmat Sabani, and Baharuddinread

B-5The Effect of Sugarcane Litter Compost to Soil Physical MechanicalProperties and Ratoon Sugarcane PerformanceAuthors : Iqbal, Tineke Mandang, E. Namaken Sembiring, M.A. Chozinread

B-6Tillage Characteristics of Rotavators in Famland Condition of KoreaAuthors : Dae-Cheol Kim , Ju-Seok Nam, Myoung-Ho Kim and Dae-Chun Kimread

B-7Feasibility Analysis of Palm Oil MillEffluent Utilization as a Source of Electrical EnergyAuthors : Suprihatin, E. Gumbira-Sa’id, O. Suparno, D.O. Suryanto and Saronoread

B-8Potential Production of Agricultural Byproducts and The Economic


ISABE 2013

Feasibility of Rice Straw as a Feedstock for Bioethanol in KoreaAuthors : Yeonghwan Bae, Kidong Park, Keum Joo Parkread

B-9Study on Oil Palm Fresh Fruit Bunch Bruise inHarvesting and Transportation as a Function to QualityAuthors : andreas Wahyu Krisdiarto and Lilik Sutiarsoread

B-10Application of KUBOTA DC-60 for Paddy Wet Field HarvestingAuthors : Ledyta Hindiani and Gatot Pramuhadiread

B-11Engineering Characteristics and Potential Energy ofOil Palm Fruit Bunches HarvestingAuthors : Wawan Hermawan, Desrial, Muhammad Iqbal Nazamuddinread

B-12Design of Iron Wheel of a Light Tractor forCrop Maintenance in Unconsolidated Paddy FieldAuthors : Radite P.A.S, I. W. Astika, D. M. Subrata and A. Azisread

B-13Design and Performance Test of Metal Kiln Venturi Drum Type forCoconut Shell CarbonizationAuthors : S. Endah Agustina and Nurul Hasanahread

B-14Design of Sugarcane (Saccharum officinarum L) Cutting Machine forSeedling Preparation with Bud-chip MethodAuthors : Siswoyo Soekarno, Luqman Budi Setiawan and Askinread

B-15The Clay Content Effect on The formation of Shallow Mole Drainage:An Experimental StudyAuthors : Siti Suharyatun, Bambang Purwantana, Abdul Rozaq and Muhjidin Mawardiread

B-16The Usage of Shaft to Shaft Transmission for


ISABE 2013

Rotary Saw Crusher for Paddy StrawAuthors : Tri Tunggal, Tamaria Panggabean and Hilda Agustinaread

B-17Functional Interaction Between Pressure and Soil Sinkage forTerrestrial Robotic VehiclesAuthors : Lenny Sauliaread

B-18Design a Mechanical Device for Making BriquettesAuthors : Wiludjeng Trisasiwi, Agus Margiwiyatno, Petrus Hary Tjahja Soedibyoread

B-19A Method of Workload Application for Tractor TransmissionAuthors : Su Chul Kim, Yoo Joo Kim, Seung Jae Parkread

Sub-Theme : Land and Water Resources Engineering

C-1Water Conservation Concern in Surakarta, IndonesiaAuthors : Agus Suyantoread

C-2Influence of Increasing Rain due to Climate ChangeonForest Slope Stability in Aso City, Kumamoto Prefecture, JapanAuthors : Aril Aditian and Tetsuya Kubotaread

C-3Evaluation on Land Use TowardThe Environment Support in Ponorogo RegencyAuthors : Bambang Rahadi, Tunggul Sutan Haji, Euis Elih Nurlelih and Novia Lusianaread

C-4The Potential and Constraints of Agricultural Engineering Application inTidal Lowlands Support Sustainable Food Crops Farming(A Case Study of former Transmigration Area of Banyuasin Regency,South Sumatra Province, Indonesia)Authors : Husin, Robiyanto H. Susanto, Benyamin Lakitan,Ardiyan Saptawan and M. Yazidread


ISABE 2013

C-5The Effect of Elevation on Planting Calender in West TimorUsing Agricultural Rainfall Index (ARI) MethodAuthors : Jonathan E.Koehuan and Juli Setyantoread

C-6Analysis of Soil Erosion on The Catchment Area ofMusi Hydro-Power Plant, Bengkulu ProvinceAuthors : Khairul Amri, A. Halim, Ngudiantoro and M. Faiz Barchiaread

C-7Distribution and Characteristic of Landslides inVolcanic Mountains of West Java, IndonesiaAuthors : Ngadisih, Ryuichi Yatabe, Netra P. Bhandary and Ranjan K. Dahalread

C-8Sediment Related Disasters Induced by Intense PrecipitationDuring Hurricane Events in Nuevo Leon, MexicoAuthors : Laura Sanchez-Castillo, Tetsuya Kubota, Israel Cantu-Silva and Hasnawirread

C-9Prediction of Water Balance to Determine Growing Period ofSugarcane (Saccharum officinarum L.) in Kalasan, SlemanAuthors : Kamelia Dwi Jayanti, Putu Sudira and Bambang Hendro Sunarmintoread

C-10Effect of Silica Extracted from Sugar Cane Bagasse and Compost toSoil’s Physical Properties Under Rainfall SimulatorAuthors : Musthofa Lutfi, Hafidz Yuswandhito U and Wahyunanto Agung Nread

C-11Determining The Relationships Between Soil Electrical Conductivity andSome Soil Properties Measured by The Real-Time Soil Sensor (RTSS)Authors : Ni Nyoman Sulastri, Sakae Shibusawa and Masakazu Kodairaread

C-12Implementing a Minimum Environmental Flow and Its Effects onWater Management at Sekampung Irrigation AreaAuthors : Endro Prasetyo Wahono, D. Legono and Istiarto and B.


ISABE 2013

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C-13Constraint and Accelerating Factors of Hydrology and Water Resources inMonsoon Region for The Development of Irrigated Paddy Land:A Case Study At Bali IslandAuthors : Sahid Susantoread

C-14Development of Bio-System Management forLand and Water Conservation of WatershedAuthors : Sahid Susantoread

C-15Prospectives of Water Table Management on Reclaimed Tidal Lowlands WithSubsurface Drainage Systems (Case Study of Banyu Urip of Banyuasin,South Sumatera Province. Indonesia)Authors : Erry Koriyanti, Robiyanto H. Susanto, Dedi Setiabudidaya, Ngudiantoro and F.X. Suryadiread

C-16Load Force of Water in Tubes on Irrigation Water-Scooped WheelAuthors : Mohammad Agita Tjandra and Apri Roma Habeahanread

C-17Organic Mulching for Soil Water ConservationAuthors : Muhjidin Mawardiread

C-18Performance of Rotary Sprinkler on The Dry LandAuthors : Sitti Nur Faridah, Daniel Useng, Mahmud Achmad, Aryuniread

C-19Soil Conservation Strategy for Potentially Landslide Areas inGintung Sub-Watershed, Central Java Province, IndonesiaAuthors : Nur Ainun Pulungan, Chandra Setyawan, Sekar Jatiningtyas, Junun Sartohadiread

Sub-Theme : Environmental Engineering

D-1


ISABE 2013

Water Quality (BOD5 and COD) Mapping ofWest Tarum Canal as Water Resources for IrrigationAuthors : Mouli De Rizka Dewantoro and Yan El Rizal U.D.read

D-2Characteristic of Friction and Shading Rate for Al-Screen CurtainAuthors : Wonsik Choi, Sunmi Choi, Kyungran Kim, Changju Lee, Jaeyoung Byun, and Sungyoung Park, and Daeyoung Parkread

D-3Utilization of Cassava Peel as Feed by Fermentation(Zero Waste Application in Mocaf industry)Authors : Andrew Setiawan, Gensi Ginting, Sukatiningsih, Achmad Subagioread

D-4Utilization of Tofu Liquid Waste as Growing Media forHair Worm (Tubifex sp.) to Reduce Environmental PollutionAuthors : Arief Muammar, Aditya Mahendra, Astia R. Safitriread

D-5Cultivation of Chlorella Sp. in Tofu Processing WastewaterUsing Raceway Recirculated Pond BioreactorAuthors : Wahyunanto A. Nugroho, Mustofa Lutfiread

D-6Effect of Transient Organic Load Fluctuation UsingCassava Waste Water on Anaerobic Hybrid ReactorAuthors : Yusron Sugiarto, Pratin Kullavanijayaread

D-7Reduction of Metal Mercury Concentration by The Plant’s Mata Lele(Azolla pinnata R. Br.) for Irrigation WaterAuthors : Rusnam, Asmiwarti and Maidar Pratomoread

Sub-Theme : Biophysics Engineering

D-8Inoculation of Uromycladium tepperianum Causes Gall Rust Disease in VariousProvenances Sengon (Falcataria moluccana (Miq.)


ISABE 2013

Authors : Arief Muammar, Gita Meidiana, Fitria R. Ratmadanti, Siti H. Nurrohmah and Diah Rachmawatiread

D-9Spectral Imaging Technology for Quality Evaluation of Agricultural MaterialsAuthors : Byoung-Kwan Choread

D-10Phenotypic Characters Analysis of Cross Melon(Cucumis melo L.) Tacapa CultivarAuthors : Ganies Riza Aristya ,andika Tripramudya Onggo, Budi Setiadi Daryonoread

D-11Yield Function Model of Vegetable CropsAuthors : Rahman Arif, Rahmad Hari Purnomo and Hilda Agustinaread

D-12Identification of Nitrogen Status in Brassica juncea L.Using Color Moment, GLCM and Backpropagation Neural NetworkAuthors : I Putu Gede Budisanjaya, I. K. G. Darma Putra and I Nyoman Satya Kumararead

D-13Real Time Detection of Pin Hole onWorm-eaten Chestnut with 2CCD CameraAuthors : Soo Hyun Park, Soo Hee Lee, Seong Min Kim and Sang Ha Nohread

D-14Growth and Light Utilization Efficiency of Lettuce as Affectedby Frequency and Duty Ratio of LED IlluminationAuthors : Jae Su Lee and Yong Hyeon Kimread

D-15A Model-Based Approach for Extracting ViscoelasticProperties from Ultrasound MeasurementsAuthors : Sri Waluyo, Ya Guo, Gang Yao and Jinglu Tanread

D-16Energy and Emissions on Lemuru (Sardinella sp.)Fishing in Bali StraitAuthors : Miftahul Choiron, Wahyu Supartono, Ag. Suryandonoread


ISABE 2013

D-17Scale-up of Production System Prior to CommercialMoss (Sphagnum sp) Rooftop Greening MaterialAuthors : Mirwan Ushada, Wildan Fajar Bachtiar, Ario Wicaksono,Haruhiko Muraseread

D-18The Role of Seed Producer in Maintaining Corn Production SustainabilityAuthors : Winda Amilia, Didik Purwadi, Henry Yuliandoread

D-19Non Destructive Measurement of Catechin Content in Gambir(Uncaria gambir Roxb) Using NIR SpectroscopyAuthors : andasuryani, Y.A. Purwanto, I.W. Budiastra, K. Syamsu and Lady C.E.Lengkeyread

D-20Non Destructive Prediction of Ripe-Stage Quality of Mango FruitCV ‘Gedong Gincu’ Stored in Low Temperature by NIR SpectroscopyAuthors : Yohanes Aris Purwanto, Putri Wulandari Zainal, Sutrisno, Usman Ahmad, Yoshio Makino, Seiichi Oshita, Yoshinori Kawagoe and Shinichi Kurokiread

Sub-Theme : System and Management

E-1Production Optimization of Crude Palm Oil at PTPN VIIUnit Usaha Betung by Using Goal Programming MethodAuthors : Rahmad Hari Purnomo, Endo Argo Kuncoro and Malis Septianread

E-2Application of Analytical Hierarchy Process in Selection of Herbal Product Authors : Luh Putu Wrasiati, Dewa Ayu Anom Yuarini, Ida Ayu Mahatma Tuningrat and I Made Anom Sutrisna Wijayaread

E-3Subak Development Programs to Implement Agro-EcotourismAuthors : Sumiyati, Wayan Windia, I Wayan Tika and Ni Nyoman Sulastriread

E-4A Study on Determinant Factor Affecting Performance of Palm OilProductivity in Pelalawan Regency, Riau Province, Indonesia


ISABE 2013

Authors : Widya Alwarritzi and Putu Hanggaread

E-5Design of Wireless Measurement of Soil Gases and Soil EnvironmentBased on Programmable-System-On-Chip (PSOC)Authors : Arief Sudarmaji, Akio Kitagawa and Junichi Akitaread

E-6Development of UV and Violet Illumination System withHigh Power LED for Fluorescence ImagingAuthors : Hoyoung Lee, Moon S. Kim, Soo Hyun Park and Sang Ha Nohread

E-7Development of Real Time Change Point Analysis forField Environmental Information in AgricultureAuthors : Andri Prima Nugroho, Takashi Okayasu, Muneshi Mitsuoka, Eiji inoue, Yasumaru Hirai and Lilik Sutiarsoread

E-8Simplified Algorithm for Daily Time Step Simulation ofStandalone PV System Using Peak Sun Hour DataAuthors : Dimas Firmanda Al Riza and Syed Ihtsham-ul Haq Gilaniread

E-9Image Processing Method for Counting of Fish Eggs and Fish JuvenilesAuthors : I Wayan Astika and Fajar Mulyantiread

E-10Institutional Culture in Brantas Watershed ManagementAuthors : Nugroho Tri Waskithoread

E-11Modeling and Simulation of Oil Palm Plantation Productivity Based onLand Quality and Climate Using Artificial Neural NetworkAuthors : Hermantororead

E-12Application of Fuzzy Quantification Theory I in The Criteria Selection ofGate Operation in Blawong Irrigation System, Bantul, Yogyakarta


ISABE 2013

Authors : Murtiningrum, Mega Primarini and Saiful Rochdyantoread

E-13Kinetic of Drying of Sliced Turmeric with ModifiedDirect Sun Drying by Employing Greenhouse EffectAuthors : Hanim Z. Amanah, Silvia insan Muliawati and Sri Rahayoeread

E-14Performance Analysis of Horizontal Tube Coffee Roaster Heated byCombustion of Producer Gas of Biomass GasificationAuthors : Bambang Purwantana, Arjanggi Nasution and Bambang Prastoworead

E-15A Quantitative Assessment Model of Water ResourceConservation Measures Case Study At Upper Watershed of Kali ProgoAuthors : Chandra Setyawan, Sahid Susanto and Sukirnoread

E-16Kinetic of Drying of Banana Chip with Cabinet DryerAuthors : Joko Nugroho W.K., Ascaryo Dwi Anggoro and Nursigit Bintororead

E-17The Change of Chili Quality During Storage in Plastic CupAfter Hot Water Treatment in Various Temperature and TimeAuthors : Devi Yuni Susanti, Sri Rahayoe, Budi Rahardjo and Jesica Elvianaread

POSTER SESSION

P-1Making Blondo Flour as Protein Source Food with Physical, Mechanicaland Chemical Treatments on Virgin Coconut Oil (Vco) Processing WasteAuthors : Anak Agung Istri Sri Wiadnyani, and I Wayan Rai Widartaread

P-2Development of a Colorimetric Taste Sensor Based on Dye-Bead Conjugated Arrayand Imaging System for White WinesAuthors : Soo Chung, Soo Hyun Park, Tu San Park, Seongmin Park, Daesik Son and Seong In Choread


ISABE 2013

P-3Rotating Force of Vanes on Irrigation Water-Scooped WheelAuthors : Mohammad Agita Tjandra and Qaddara Fahadaread


The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013

A8 - 1

Method of Waxing on Quality and Shelf-life of Semi-Cutting Mangosteen

in Low Temperature Storage

Usman Ahmad1 Emmy Darmawati

1 and Nur Rahma Refilia

2

1Dept. of Mechanical and Biosystem Eng., Bogor Agricultural University, Darmaga Campus,

Bogor 16002, West Java, Indonesia. Email: [email protected] 2Student at Dept. of Mechanical and Biosystem Eng., Bogor Agricultural University,

Darmaga Campus, Bogor 16002, West Java, Indonesia

Abstract

Mangosteen can be stored for a relatively long period in low temperature storage, but

peel hardening due to lost of moisture makes it difficult to open before consumption. One

attempt to solve this problem is the application of semi-cutting treatment before storage of the

fruits at low temperature. However, semi-cutting may accelerate deterioration process since it

increases fruit respiration and creates a door to microorganism to enter and spoil the fruit.

Waxing the fruit after semi-cutting may help to overcome the problems, so the fruit can be

stored at low temperature for long period, but it can be opened easily before consumption.

This research aims to find a suitable method of waxing as well as the best wax concentration

solution for waxing process. The methods of waxing conducted in this research were dipping

and smearing, while the wax concentration in solution for both methods were 6%, 9%, and

12%. The results show that smearing the fruit after semi-cutting with 12% wax concentration

gave the longest self life for the mangosteen stored at low temperature.

Keywords: Mangosteen, semi-cutting, waxing, peel hardening

Introduction

Mangosteen (Garcinia mangostana L.) is a famous exotic tropical fruit, sometimes

called the queen of fruits. Mangosteen is usually consumed when fully ripe, but still fresh. It

has an attractive appearance of a ripe one; green calyx, a thick red to purple colored peel, and

white edible tissue. In addition it has a bracing taste, with a combination of sweet and sour

taste. Mangosteen is a major fruit export of Indonesia, about 34% of the total fruit export

from Indonesia. Among the countries mangosteen is exported to are Singapore, China, Hong

Kong, Taiwan, and some countries in the middle east, such as United Arab Emirates and

Saudi Arabia. In 2009, export volume from Indonesia was 4,285 tons, worth USD 2,781,712.

In 2010, the export volume increased to 8,225 ton, worth USD 6,310,272 (BPS, 2011).

According to Ministry of Trade, during 2011, production of mangosteen in Indonesia was

117,600 tons, and 12,600 tons of them were exported with a value of USD 9.9 millions.

However, quality are a major concern for exporters in Indonesia. Poor quality

mangosteen can be caused by improper harvest time, yellow latex deposits, broken calyxes,

stem and peel bruising, and peel hardening, especially when fruit are stored at low

temperatures for a long period. Andgcham et al. (2008) reported that there are internal quality

problems in mangosteen, such as transparent flesh, yellow latex deposits, and peel hardening,

as well as external factors, such as peel color, shape, size, latex burn, and insect damage. Low

temperature storage is effective to prolong mangosteen self life because of decreasing in

mailto:[email protected]


A8 - 2

many chemical reactions and other metabolic activities inside the fruit such as senescence,

respiration and transpiration, and microbial activities (Muchtadi and Sugiyono, 1992).

During low temperature storage peel hardening is an important quality parameter that

can develope in mangosteen. Fruit with a hard outer skin are difficult to peel and consumers

dislike them. Peel hardening in mangosteen causes difficulty to open the fruit for

consumption after long-term storage (Sjaifullah et al., 1998). Peel hardening is said to be

related to the water content of the peel pulp itself. Previous research shows that peel pulp

hardening is a function of decreasing water content during low temperature storage, as a

result of transpiration and respiration processes (Suyanti and Setyadjit, 2007). Careful

observations of the peel pulp of mangosteen reveal that at the beginning of storage inter

cellular spaces in the parenchyma tissue contain water. As this water evaporates during

storage, the cell wall becomes thicker and harder. Loss of water from the parenchyma tissue

and thickening of the cell walls result in peel hardening, as cells shrink and compact together

(Qanytah, 2004).

One attempt to solve this problem is the application of semi-cutting treatment before

storage. Semi-cutting application requires a combination with waxing and cold storage to

prevent faster quality deterioration, because it increases the respiration and provides a way

for microorganisms to enter the fruits, as well. The objective of this study is to apply semi-

cutting and waxing to facilitate easy opening even after the peel gets dry and hard, while

maintaining quality of the flesh during low temperature storage.

Materials and methods

A total of 300 mangosteen fruits harvested in second stage maturity level, when peel

color is turning from green into red, were used in the experiment. The fruits were selected

from the same location, free from defects, injures, and diseases contamination, with the size

ranges from 5.5 to 6.0 cm in diameter and from 80 to 100 gram in weight. A 5 ppm

thiabendazole solution was used to clean and sterilize the fruits. All fruits were semi-cutted

which is done by cutting mangosteen peel along its equator line 5 mm depth to facilitate easy

opening even after the peel gets dry and hard after long storage. Three groups (50 each) were

waxed by dipping the fruits into bee wax emulsion with three different concentration (6%,

9%, and 12%) before storage, and the other three groups were waxed with smearing the fruits

using a soft brush, also with bee wax emulsion with the same concentration as the first group.

Bee wax emulsion was made from bee wax, oleic acid, triethanolamine, and pure water,

which were mixed using homogenizer. All the waxed fruits were dried in a short time by

natural room temperature airflow, then stored in 13°C chamber.

Observation was conducted at day-0, 6, 12, 18, 23, 28, 33, 37, 41, 45, 48, 51, 54, 56,

58, and 60 for each treatment. For the observation, the ease of fruit opening was measured by

force needed to crack the fruit using universal testing machine, while the quality of the flesh

was measured by its color using chromameter, total soluble solid was measured using hand

refractometer, and organoleptic test to figure out consumer preferences. Other quality

parameters such as weight loss and peel moisture content were also observed. Weight loss

measured using high precision digital balance and moisture content measured using a

standard oven method.

Results and discussion

The results show all fruits stored at 13°C for all treatments, experienced an increase in

peel hardness during the storage. However, all treatments show that increase in peel hardness


A8 - 3

was below the fruits stored in the same condition but without semi-cutting (Ahmad et al.,

2012). Other quality attributes observed during storage period were moisture content (MC) of

peel, total soluble solid (TSS) of fruit flesh, fruit flesh color, and weight loss. Finally,

organoleptic test was conducted to know consumer preference of stored mangosteen. Details

of the results are discussed below.

Hardness of Peel

Fresh mangosteen fruit stored at room temperature or at low temperature experiences

increase in peel hardness that makes it difficult to open before consumption (Ahmad et al.

2010). Increase of peel hardness is one of indicator for quality deterioration of the fruit. The

harder the peel the more difficult to open the fruit, meaning a lower quality. During the

storage period, ability of cells in the peel to hold water decreased, makes inter-cellular space

shrink and pectin bonds each other. From this research, it was also observed that peel

hardness increased at the end of low temperature storage for all treatments as reported before

(Ahmad, 2010), that peel hardness of mangosteen peel decreased at the beginning of storage,

and increased consistently after that period.

Figure 1. Development of peel hardness

during storage period

Figure 2. Mangosteen with semi-cutting,

after opening

As shown in Figure 1, the peel hardness decreased from the beginning of storage until

day-12, and increased after that until at the end of storage. The highest increase in peel

hardness was found in mangosteen waxed by dipping method with 6% bee wax

concentration, with a value of 1.085 kN, while the lowest one found in that waxed by

smearing method with 12% bee wax concentration, with a value 0.426 kN. The increased of

peel hardness consistently until day-33, and after fluctuatively increased until day-60.

Fluctuation in peel hardness increasing might be caused by spoilage that found in some the

samples that makes peel turns to soft and wet. It was also found that mangosteen with semi-

cutting shows need less force to open compared to the one without semi-cutting, as reported

by Munanda (2012). Figure 2 shows the result of opening the fruit after semi-cutting and low

temperature storage.

Moisture Content Peel

MC of mangosteen peel is an important parameter directly contributes to the peel

hardening. During the storage period, it was observed that MC of the peel consistently

decreased because of respiration and transpiration, especially from scratched part of the peel

surface made by semi-cutting.

-0,20

0,20

0,60

1,00

1,40

0 6 12 18 24 30 36 42 48 54 60

Ha

rdn

es

s (k

N)

Storage Time (day)

Dipping, 6%

Dipping, 9%

Dipping, 12%

Smearing, 6%

Smearing, 9%

Smearing, 12%

Without SC, 6%

Without SC, 10%


A8 - 4

For every treatment, the MC of the peel decreased and at the end of storage (Figure

3). The lowest MC (or the highest loss in MC) was observed from the fruit treated by

smearing in waxing method with 6% bee wax concentration, with a value of 49.55%.

Meanwhile, the highest MC (or the lowest loss in MC) was found in the fruit treated by

smearing in waxing method with 12% bee wax concentration, with a value of 61.21%.

Compared to the result reported by Munanda (2012), decrease of MC of fruit with semi-

cutting was higher than that without semi-cutting and stored at low temperature. This

evidence clearly said that semi-cutting caused higher of MC loss and that is why waxing is

necessary to compensate the situation.

Total Soluble Solid

During ripening process in fruits, there are a lot of changes inside the fruits,

physically and chemically. Chemical processes happen during storage period such as sour

taste changes to sweet, and forming of some vitamins and some volatile compounds. Change

of sour taste to sweet one can be observed by measuring TSS of the fruit flesh (Muchtadi et

al., 2010).

At the beginning of storage period until day-12, TSS slightly increased but then

experienced decreasing after that until day-60, as shown in Figure 4. For the first 12 days,

TSS increased because of ripening process still happened, that can be seen clearly by

changing of peel color from light green into red and then to purple. During ripening process

in fruits, oxidative decomposition of complex components such as carbohydrate, protein, and

lipid as well as formation of sucrose, fructose, and glucose happened that turns the fruit taste

into sweet. As ripening process finished, the senescence took part and TSS was continuously

break downed so the amount decreased. This phenomena is clearly mentioned by Matto et al.

(1984) in Pantastico (1986) that ripening process produces some simple sugars such as

sucrose, fructose, and glucose that contribute to sweet taste, and decomposes organic acids

and phenol components to give a better taste to fresh fruit.

Figure 3. Change of MC of peel during storage

period

Figure 4. Change of TSS of fruit flesh during

storage period

The highest TSS at the end of storage was found from the fruit treated by dipping

method in waxing with 12% bee wax concentration, with a value of 8.87°Brix. Meanwhile,

the lowest one was found in the fruit treated by dipping method in waxing with 9% bee wax

concentration, with a value of 5.67°Brix. As expected, mangosteen with semi-cutting in this

experiment experienced higher decrease in TSS than the one without semi-cutting, as

reported by Munanda (2012), because semi-cutting increased respiration rate and metabolic

activities inside the fruit. In general, it can be said that fruit waxed by smearing method had a

45

50

55

60

65

70

0 10 20 30 40 50 60

MC

of

Pe

el (%

)

Storage Time (day)

Dipping, 6%Dipping, 9%Dipping, 12%Smearing, 6%Smearing, 9%Smearing, 12%Without SC, 6%Without SC, 10%

5

7

9

11

13

15

17

19

0 6 12 18 24 30 36 42 48 54 60

To

To

tal S

olu

ble

So

lid

(oB

rix

)

Storage Time (day)

Dipping, 6%

Dipping, 9%

Dipping, 12%

Smearing, 6%

Smearing, 9%

Smearing, 12%

Without SC, 6%

Without SC, 10%


A8 - 5

higher TSS than that waxed by dipping method, and fruit waxed with 12% bee wax

concentration preserves TSS better than those waxed with other bee wax concentration.

Fruit Flesh Color

A high quality mangosteen has fruit flesh with bright white color. The fruit flesh color

turns into a light dark white color or even becomes partially transparent after long storage.

This is why fruit flesh color can be used as one parameter for quality evaluation. In this

experiment, fruit flesh color measurement was conducted by measuring its brightness (L

value) using digital chromameter. It was observed that L value of the fruit flesh decreased

over time of storage period for all treatments (Figure 5). At the end of storage period, fruit

waxed by smearing method with 12% bee wax concentration gave a highest L value of 60.17,

meaning that it was the best treatment to preserve fruit flesh color. On the other hand, fruit

waxed by dipping method with 12% bee wax concentration gave a lowest L value of 43.59,

meaning that it was the worse treatment to preserve fruit flesh color.

However, compared to the result reported by Munanda (2012) for mangosteen stored

at low temperature without semi-cutting, the L value of fruit flesh observed in this

experiment is still higher, meaning that semi-cutting did not contribute significantly in

change of fruit flesh color.

Weight Loss

Weight loss is one quality parameter that can tell quality deterioration of fresh

produce. Decrease in weight of fresh produce causes by respiration and transpiration that

makes fresh produce lose some water and freshness, as well as some glucose converted to

CO2 and H2O and leave the produce as gases, this is why weight loss is considered as a

quality deterioration.

The results in Figure 6 show that weight loss increased over time of storage period for

all treatments, even with different rate. The smallest weight loss was observed from fruit

waxed by dipping method with 9% bee wax concentration, with 19.56% decreased in weight,

while the biggest weight loss was observed from fruit waxed by smearing method with 6%

bee wax concentration, with 27.29% decreased in weight. As expected, mangosteen with

semi-cutting in this experiment experienced higher decrease in weight loss than the one

without semi-cutting, as reported by Munanda (2012), because semi-cutting increased

respiration rate and metabolic activities inside the fruit, while provided an easier way for

vapor and gases to leave the fruit. At the end of storage period, mangosteen waxed by

smearing method with 6% had a highest weight loss among other treatments, because it had

the weakest protection from the thickness of wax coating.


A8 - 6

Figure 5. Change of brightness of fruit flesh

during storage period

Figure 6. Change of Weight during storage period

Organoleptic Test

Organoleptic test based on hedonic test was conducted to know preference consumers

to mangosteen stored at low temperature with semi-cutting and bee wax surface coating. The

test was conducted by 15 people and among the quality parameters tested were taste, aroma,

fruit flesh color, and the whole appearance of the fruit. After testing the fruit, panelists gave

marks for every quality parameters with one of the following values; one if very dislike, two

if dislike, three if rather dislike, four if neutral, five if rather like, six if like, and seven if very

like. By this arrangement, the stored mangosteen will be considered good for consumption if

total score obtained is higher than 3.5 as a mid score.

Figure 7. Total scores for mangosteen waxed by

dipping method

Figure 8. Total scores for mangosteen waxed by

smearing method

Total scores for mangosteen waxed by dipping method in all bee wax concentrations

were above 3.5 until day-28, as shown in Figure 7. On day-33, fruit with 9% bee wax

concentration got total score below 3.5, but then total score increased on day-41. Finally, all

fruits waxed by dipping method were rejected by panelists on day-48. Total scores for

mangosteen waxed by smearing method in all bee wax concentrations were above 3.5 until

day-23 (Figure 8). On day-28, fruit with 6% bee wax concentration got total score below 3.5,

but then total score increased on day-33 until day-37. Finally, fruit in this group was rejected

by panelists on day-48.

For some treatments, mangosteen with semi-cutting, coated by bee wax and stored at

low temperature were still considered good by panelists until day-33. Further analysis shows

that mangosteens waxed by smearing method gave better average total score than those

waxed by dipping method. Furthermore, bee wax concentrations used in all waxing methods,

40

45

50

55

60

65

70

75

80

85

90

0 6 12 18 24 30 36 42 48 54 60

Va

lue

of

L*

Storage Time (day)

Dipping, 6%

Dipping, 9%

Dipping, 12%

Smearing, 6%

Smearing, 9%

Smearing, 12%

Without SC, 6%

Without SC, 10%

0

5

10

15

20

25

30

0 6 12 18 24 30 36 42 48 54 60

We

igh

t L

os

s (

%)

Storage Time (day)

Dipping, 6%

Dipping, 9%

Dipping, 12%

Smearing, 6%

Smearing, 9%

Smearing, 12%

Without SC, 6%

Without SC, 10%

0

1

2

3

4

5

6

0 6 12 18 23 28 33 37 41 45 48 51 54 56 58 60

To

tal S

co

re

Storage Time (day)

6% 9% 12%

0

1

2

3

4

5

6

0 6 12 18 23 28 33 37 41 45 48 51 54 56 58 60

To

tal S

co

re

Storage Time (day)

6% 9% 12%


A8 - 7

started to give difference effects on day-18, where 12% bee wax concentration gave a better

results than two other bee wax concentration. So, the best treatment to store semi-cutting

mangosteen at low temperature in this case is smearing method with 12% bee wax

concentration waxing.

Conclusions

Semi-cutting treatment can facilitate easier opening of mangosteen (need smaller

force to open the fruit) after long storage at low temperature, while waxing prevents fast

quality deterioration of fruit quality because of semi-cutting. It was also observed that waxing

by smearing method with 12% bee wax concentration gave the best combination to store

mangosteen at 13°C. The combination, based on organoleptic test, preserves the quality of

mangosteen until day-33, while some quantitative quality parameters measured from

mangosteen with 12% bee wax concentration and smearing method waxing, gave a longer

self life, until day-48.

Acknowledgement

The authors wish to thank Directorate General for Higher Education (DGHE), the

Ministry of Education of Republic of Indonesia for funding this research through Competitive

Research Grant (Hibah Bersaing) 2013.

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2013 2:28:42 pm] - ipb university

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