Papers by Soesiladi Esti Widodo
Coating effects of chitosan and plastic wrapping on the shelf-life and qualities of 'Mutiara' and 'Crystal' guavas
Journal of International Society for Southeast Asian Agricultural Sciences, 2013

Acta horticulturae, Jun 1, 2015
The objectives of this research were to study 1) the effects of 0.5% acetic acid as a commonly us... more The objectives of this research were to study 1) the effects of 0.5% acetic acid as a commonly used chitosan solvent, and 2) the additions of indole acetic acid (IAA), indole 3-butyric acid (IBA), and N6-benzyladenine (BA) into chitosan coating to prolong the shelf-life and maintain the fruit qualities of 'Mutiara' guava cultivar. A completely randomized design was used in each experiment of IAA, IBA, and BA. The first factor was fruit coating of three levels: control, without chitosan but 1 h soaked in 0.5% acetic acid solution, and a quick-dipped in 2.5% chitosan. The second factors consisted of hormones, namely 1) IAA (0, 5, and 10 µM), 2) IBA (0, 5, and 10 µM), and BA (0, 25, 50, and 100 ppm). The results showed that it was chitosan, not the acidic condition developed by the solvent of acetic acid, that increased the shelf-life of 'Mutiara' guava fruits. Regardless of hormones applied, 2.5% chitosan coating consistently increased their shelf-life while maintaining their fruit qualities. Unfortunately, the applied PGRs of IAA, IBA, and BA did not significantly affect the guava fruit shelf-life and qualities.

The Effects of 1-Methylcyclopropene, Chitosan, and Storage Temperature on the Shelf-Life and Qualities of “Cavendish” Banana
As a highly commercial well-known banana, ‘Cavendish’ banana is transported to the market after b... more As a highly commercial well-known banana, ‘Cavendish’ banana is transported to the market after being ripened with ethylene. Once its ripening is promoted, its fruit qualities are quickly decreased making its shelf-life very short. To lengthen its shelf-life while maintaining its high fruit qualities, 1-methylcyclopropene (1-MCP), chitosan, and low storage temperature were applied. This research was aimed at studying the effects of application of 1-MCP, chitosan, storage temperatures, and their interactions on the shelf-life and quality of “Cavendish” banana fruits. This research was conducted in the Horticultural Postharvest Laboratory, Faculty of Agriculture, Lampung University from July to August 2014. Treatments were arranged in a completely randomized design with three replications and laid out in a 2 × 2 × 2 factorial design. The first factor was 1-MCPs (with and without 1-MCP), the second factor was fruit coating with chitosan (with and without 2.5% chitosan), and the third f...

Effects of Aminoethoxyvinylglycine, Plastic Wrapping, and Storage Temperatures on Fruit Shelf-Life and Qualities of ‘Cavendish’ Banana
‘Cavendish’ banana is a worldwide banana cultivar which has a very short fruit shelf-life and qui... more ‘Cavendish’ banana is a worldwide banana cultivar which has a very short fruit shelf-life and quickly decreased qualities when its ripening is promoted. To find the methods on how to inhibit its fruit deterioration, this research was conducted to study the effects of applications of aminoethoxyvinylglycine (AVG), plastic wrapping, storage temperatures, and their interactions on the shelf-life and quality of 'Cavendish' banana fruits. This research was conducted in the Horticultural Postharvest Laboratory, Faculty of Agriculture, Lampung University from September to October 2014. Treatments were arranged in a completely randomized design with three replications and laid out in a 2 x 2 x 2 factorial design. The first factor was AVG (with and without 1.25 ppm AVG), the second factor was plastic wrapping (with and without one layer of plastic wrapping), and the third factor was storage temperature (a room temperature and 20 °C). The results showed that (1) AVG significantly lengthened fruit shelf-life, but did not affect physical and chemical fruit qualities such as fruit firmness, weight loss, soluble solid and acid contents, and sweetness; (2) plastic wrapping significantly lengthened fruit shelf-life, decreased fruit weight loss, accelerated fruit softening, but did not affect chemical fruit qualities; (3) lower storage temperature significantly lengthened fruit shelf-life, inhibited fruit softening, increased soluble solid content and sweetness, but did not affect fruit weight loss and acid content; (4) a combined application of AVG, plastic wrapping, and low storage temperature was best in lengthening fruit shelf-life, but did not affect physical and chemical fruit qualities.

Effects of 1-METHYLCYCLOPROPENE and Chitosan Applications on Fruit Shelf-Life and Qualities of ‘Crystal’ Guava Fruits
Having very small number of seeds, ‘Crystal’ guava fruit leads guava cultivars sold in Indonesian... more Having very small number of seeds, ‘Crystal’ guava fruit leads guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration cause high transpiration and respiration rate, and shorten its shelf-life. Eventhough 2.5% chitosan was proofed to increase its shelf-life, but the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating effectively. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in increasing fruit shelf-life and maintaining fruit qualities of ‘Crystal’ guava fruit. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that (1) the sole application of 1-MCP increased fruit shelf-life and maint...
Maturity assessment of Cavendish bananas (Musa paradisiaca L.) using the thermal image method
Nucleation and Atmospheric Aerosols, 2023
Detection of fruit maturity of ‘Cavendish’ banana using thermal image processing
Nucleation and Atmospheric Aerosols, 2023

Food Research, Jan 24, 2021
Mangosteen fruit (Garcinia mangostana L.) is consumed mainly for two purposes, i.e., its aril for... more Mangosteen fruit (Garcinia mangostana L.) is consumed mainly for two purposes, i.e., its aril for fresh or minimally processed products and its rind for herb and other health-related products. In fact, due to the high portion of rind compared to its whole fruit, its rind has a more important economic value, especially for its α-mangostin content. This study reported the effects of flower baggings on the α-mangostin content during mangosteen fruit growth. This field research was conducted in a farmer's field at Gisting village, Tanggamus District, Lampung Province, Indonesia. The study was arranged in a 2 × 3 factorial design. The first factor was bagging date [2 and 4 weeks after anthesis (WAA)], and the second one was bagging material (unbagged or control, banana 'Cavendish'paper bag, and balloon). Fruit samplings were conducted in every two weeks during the periods of 8-16 WAA. The α-mangostin content was analyzed with HPLC [Dionex-UltiMate® 3000, autosampler, column compartment, Ultimate 3000 pump, UV detector, column Enduro C-18 (250 mm × 4.6 mm, 5 µm) with C18 guard]. The results showed that the α-mangostin content increased in a sigmoid pattern during fruit growth, and the increase was mostly not affected by bagging, bagging materials, and application periods. The α-mangostin content increased tremendously during 10-14 WAA, regardless of bagging, bagging materials and application periods. Bagging had resulted in the decrease of α-mangostin content during the latest period of fruit growth, regardless of bagging materials and application periods.
Pengaruh 1-Methylcyclopropene, Paket Perlakuan Pascapanen, dan Suhu Simpan terhadap Masa Simpan dan Mutu Buah Manggis

Pengaruh Aminoethoxyvinylglycine, Paket Perlakuan Pascapanen, Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Manggis
Abstract.Short fruit shelf-life and rapid decline in fruit quality are problems faced by mangoste... more Abstract.Short fruit shelf-life and rapid decline in fruit quality are problems faced by mangosteen(Garcinia mangostana L.), especially for the export market. This study aimed to determine the single effect of the application of AVG (Aminoethoxyvinylglycine)as an anti-ethylene compound, fruit treatment package (a combination of 14% KD-112 or 2.5% chitosan with a layer of plastic wrapping), storage temperature(room temperature 27-28 oC and low temperature 16-18 oC), and its combinations, and get the best treatment to extend the shelf-life and maintain the quality of mangosteen fruit. This research used aCompletely Randomized Design(CRD) with 3 replications arranged in factorial 2 x 3 x 2. Postharvest treatment was applied to stage II mangosteen (yellowish green fruit skin) and observation was stopped if the mangosteen fruit reached stage VI (dark purple fruit skin). The results showed that (1) the application of anti-ethylene aminoethoxyvinylglycine (AVG) did not significantly affect the shelf-life and quality of mangosteen fruit, (2) the package of fruit treatment was able to extend the shelf-life of the mangosteen fruit by 6-7 days longer and reduce shrinkage mangosteen fruit weight by 5-7% lower than control and able to maintain the quality of mangosteen fruit, (3) the storage of mangosteen fruit at the low temperature of 16-18 °C could extend the fruit shelf-life by 9 days longer than the control and was able to maintain the quality of the mangosteen fruit; (4) The best treatment was the package treatment (a combination of 14% KD-112 or 2.5% chitosan with one layer of plastic wrapping) and low storage temperature 16-18 oC which was able to extend the fruit shelf-life by 14-15 days longer than the control and was able maintain the quality of the mangosteen fruit.

Penuntun Praktikum Produksi Tanaman Budidaya
Mata kuliah Produksi Tanaman Budidaya (MK PTB) bersifat wajib untuk mahasiswa semester genap. Mat... more Mata kuliah Produksi Tanaman Budidaya (MK PTB) bersifat wajib untuk mahasiswa semester genap. Mata kuliah ini membahas teknik produksi tanaman budidaya, dimulai dengan persiapan dan pengolahan lahan, persiapan bahan tanam, persiapan tanam dan penanaman, pemeliharaan tanaman, panen dan pascapanen. Untuk memperkaya khasanah keilmuan, diperkenalkan juga hal-hal yang harus diperhatikan pada budidaya di dalam rumah kaca dan nir-tanah Sesuai dengan kurikulum, praktikum secara adminitratif akademik ditawarkan secara terpisah dengan KOPEL yang terpisah, kuliah AGR-616203 [2(2-0)], sedangkan praktikum AGR-616204 [1(0-1)]. Praktikum lebih diarahkan pada kemampuan untuk memahami dan mempraktikkan materi produksi tanaman budidaya, baik di lahan maupun di rumah kaca.Tanaman budidaya yang akan dibudidayakan adalah tanaman favorit yang ingin dibudidayakan oleh para praktikan, baik tanaman agronomi maupun hortikultura. Mendekati akhir semester, praktikan, sesuai kelompoknya, akan mempresentasikan hasil di lapangan, dan kemudian menyempurnakannya dalam bentuk laporan praktikum. Penuntun praktikum ini tersusun dengan tujuan utama memberikan petunjuk teknis (juknis) kepada mahasiswa tentang teknik produksi tanaman budidaya, baik tanaman agronomi maupun hortikultura yang menjadi pilihan praktikan.

PERLAKUAN PRA- DAN PASCA-PANEN UNTUK MENINGKATKAN MUTU BUAH MANGGIS (Garcinia mangostana L.)
Dengan kulitnya yang sangat tebal, manggis jarang mendapat perhatian yang memadai melalui perlaku... more Dengan kulitnya yang sangat tebal, manggis jarang mendapat perhatian yang memadai melalui perlakuan pra dan pascapanen untuk mencegah penurunan mutu buahnya. Hasil penelitian selama tiga tahun menghasilkan simpulan yang merupakan gambaran hasil (A) Teknologi Prapanen dan Panen, dan (B) Teknologi Pascapanen, sebagai berikut. Teknologi Prapanen dan Panen: (1) Buah manggis sebaiknya dipanen saat stadium II (buah berwarna kuning pucat kehijauan dengan 51-100% bintik pink); (2) Pembrongsongan buah (fruit bagging) tidak mempengaruhi kualitas fisik, kimia, kandungan α-mangosteen, dan keterjadian getah kuning pada buah manggis saat panen 16 MSA, tetapi akan mengaruhi mutu buah dalam penyimpanan, sebagai berikut: (2.a) Buah manggis yang dibrongsong mampu bertahan di penyimpanan hingga 24 hari, atau 6 hari lebih lama dibandingkan kontrol; (2.b) Pembrongsongan dengan kertas lebih baik daripada balon dan kontrol; (2.c) Pembrongsongan pada 2 MSA lebih baik daripada 4 MSA. Teknologi Pascapanen: (1) Aplikasi 2.50% kitosan + plastic wrapping sama baiknya dengan 14% KD-112 + plastic wrapping dalam memperpanjang masa simpan buah manggis (20-23 hari atau 8-10 hari lebih panjang daripada kontrol), tetapi tidak berpengaruh nyata terhadap mutunya; (2) Perlakuan suhu rendah (17-19 °C) membuat masa simpan buah manggis hingga 20 hari atau 9-10 hari lebih lama dibanding kontrol, tetapi tidak berpengaruh nyata terhadap mutunya; dan (3) Aplikasi paket terbaik adalah 2.50% kitosan (atau 14% KD-112) + plastic wrapping + suhu rendah (17-19°C) yang membuat masa simpan buah manggis hingga 27-29 hari atau 16-18 hari lebih lama dibanding kontrol, tetapi tidak berpengaruh nyata terhadap mutunya.

Pengaruh 1-METHYLCYCLOPROPENE, Plastic Wrapping, Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Jambu Biji Mutiara
Mutiara’ guava is an economically important guava cultivar in Indonesia. It is marketed in a one-... more Mutiara’ guava is an economically important guava cultivar in Indonesia. It is marketed in a one-layer plastic wrapping. Its combined application with 1-methylcyclopropene (1-MCP) and low storage temperature is expected to lengthen its fruit shelf-life and mantain its high quality fruits. This research was aimed at studying the effects of 1-MCP, plastic wrapping, and storage temperature on the shelf-life and qualities of ‘Mutiara’ guava fruits. The treatments were arranged in a completely randomized design with three replications and laid out in 2 x 2 x 2 factorial. The first factor was 1-MCP (without and with 1-MCP), the second factor was plastic wrapping (without and with one layer of plastic wrapping), and the third factor was storage temperature (a room temperature of 27 °C and a lower one of 18 oC). The results showed that (1) 1-MCP application did not significantly affect fruit shelf-life, physical and chemical fruit qualities such as fruit firmness, weight loss, soluble solid and acid contens, and sweetness of ‘Mutiara’ guava fruits, (2) the application of plastic wrapping was able to extend fruit shelf-life by 11.16 days longer than control, and to suppress fruit weight loss, and maintain fruit firmness, but did not affect chemical of qualities of ‘Mutiara’ guava fruits (3) low storage temperature did not significantly increase fruit shelf-life, affect fruit firmness and chemical qualities of ‘Mutiara’ guava fruits, and (4) there was no interaction effect among the three factors on fruit shelf-life, firmness, weight loss, and chemical qualities of ‘Mutiara’ guava fruits.

‗California' papaya (Carica papaya L.) is a newly released cultivar that is increasingly popular ... more ‗California' papaya (Carica papaya L.) is a newly released cultivar that is increasingly popular in Indonesia both as domestic and export markets. It has a very short shelf-life with quickly decreases of fruit qualities. Postharvest handlings to extend its fruit shelf-life and to maintain its high quality fruit are greatly needed.The objectives were to study the effects of sugar ester blend solution of KD-112 and plastic wrapping in extendingfruit shelf-life and maintaining high fruit qualities of ‗California papaya.The results showed that as sole applications, fruit coatings of KD-112 and onelayer plastic wrapping extended significantly ‗California' papaya fruit shelf-life and maintained high fruit qualities. The combined application of 7% KD-112 and one-layer plastic wrapping was recommended to be applied as a postharvest handling for ‗California' papaya because it was capable of delaying fruit ripening and maintaining high fruit qualities up to 21 days storage, 13-16 days longer than control.

Journal of Food and Nutrition Sciences, 2015
Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used ... more Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1-methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of 'Cavendish' banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.

Pineapple responses to postharvest applications of ABA, chitosan, and decrowning on the severity of internal browning and other fruit qualities
Acta Innovations, Feb 9, 2023
The shelf life of pineapple is significantly influenced by storage temperature and can be prolong... more The shelf life of pineapple is significantly influenced by storage temperature and can be prolonged by maintaining an optimal temperature range of 5-12°C. However, there is still the problem of internal browning (IB) in the long-term storing of fresh harvest at cold temperatures. Postharvest application of 380 µM ABA (Abscisic Acid) to the crown, which is a source of ABA endogenous was found to suppress IB, while the concentration of 95 µM was not effective. Therefore, this research aimed to determine the response of GP3 and MD2 clones to postharvest treatment with the application of 50 mg/L ABA, chitosan and decrowning on the IB severity and other fruit qualities. The experimental design used a Completely Randomized Design with 3 factors of clone (GP3 and MD2), decrowning (crown and crownless), and fruit coating [chitosan 1%, ABA 50 mg/L, ABA + chitosan mix, and control (H2O)]. The fruits were kept at 7oC and observed at 0, 3, 6, 9, 16, 23, 30, and 37 days. The results showed that MD2 was significantly lower IB than GP3 and IB severity negatively correlated with ascorbic acid (AsA) content. MD2 had lower fruit weight loss (FWL) and skin dehydration (SD), higher AsA, soluble solid content (SSC), and SSC/titratable acidity (STA) ratios compared to GP3. The crown + ABA treatment decreased the IB severity of GP3, with a level of 0.75% after 37 days which was lower than crown + H2O by 9.17% and crownless + H2O by 8.42%. ABA treatment also showed higher SD and FWL, while AsA, SSC, TA, and STA were not different from the control.

Effects of fruit maturities, coatings, and storage temperatures on the qualities and green-life of cavendish banana
Acta Innovations, Jan 25, 2023
Cavendish banana is a climacteric fruit with a fast response to ethylene and a very high respirat... more Cavendish banana is a climacteric fruit with a fast response to ethylene and a very high respiration rate during storage. Previous studies revealed that these characteristics shortened the green-life and fastened fruit damage, affecting the economic value. Therefore, this study aims to examine the effects of fruit maturity levels, coatings, and storage temperatures on the qualities and green-life of Cavendish banana. The result showed that the level of fruit maturity significantly increased the green-life duration, as well as maintained firmness, diameter loss, acidity, and starch content, but it had no effect on weight loss, oBrix, and glucose. Meanwhile, low temperature was able to delay senescence, promote starch degradation, as well as detain firmness and diameter loss. The results also showed that the combined application of maturity levels + temperatures affected all parameters, while maturities + coatings as well as coatings + storage had effects on firmness, acidity, and starch content. The 1% chitosan coating coverage was analyzed with a Scanning Electron Microscope (SEM), which showed fully covered surface of M1 finger rind tip and some crack points on finger rind base. Furthermore, there was full coverage on M2, and some crack points on M3.
Usaha Hidroponik DI Pondok Pesantren Islam Ulul Albab, Desa Banjar Agung, Kecamatan Jati Agung, Kabupaten Lampung Selatan
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Papers by Soesiladi Esti Widodo