Chandra Kurnia Setiawan
@umy.ac.id
Agrotechnology Department, Faculty of Agriculture
Universitas Muhammadiyah Yogyakarta
RESEARCH INTERESTS
Postharvest Physiology and Technology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Chandra Kurnia Setiawan, Jingtair Siriphanich, and Kietsuda Luengwilai
Elsevier BV
C K Setiawan, K F Sari, and N A Utama
IOP Publishing
Abstract Mango fruit still ripens and senesces after harvest. The presence of ethylene will shorten the shelf life of mangoes during long transportation processes. The purpose of this research is to find out how long the ‘gedong gincu’ mango (Mangifera indica L.) can be kept at 15°C after being treated with 1-methylcyclopropene (1-MCP). This study conducted experiments in the lab using a completely randomized approach with a single factor that included treatment with and without 500 ppb 1-MCP. Both was kept at 15°C for both sessions. Weight, color, hardness, total dissolved solids, total titrated acid, and chilling injury score were measured in this study. Analysis of data will be conducted using a t-test at α = 5% using Microsoft Analysis Toolpak. The study found that adding 1-MCP to mango cv ‘gedong gincu’ had a significant effect (p<0.05) on its color change, hardness, total titrated acidity, and chilling injury score during storage at low temperatures. This suggests that 1-MCP may be able to delay the ripening process by ethylene and extend the shelf life of ‘gedong gincu’ mangoes when stored at 15°C, thereby contributing largely to food loss prevention.
Indira Prabasari, Chandra K. Setiawan, Nafi A. Utama, and Minna A. Mabsyuroh
IOP Publishing
Abstract Fruits and vegetables are perishable so that they are easily degraded and thus have a short shelf life. Some studies have been carried out intensively to extend the shelf life of fruit with the application of 1-methylcyclopropene (1-MCP) which is an ethylene inhibitor (indirectly) to slow down the ripening process and extend its shelf life. The benefits of using 1-MCP to delay fruit softening have also been published, however the inhibition of ripening and fruit softening by 1-MCP in mango (Mangifera indica) is very limited. 1-MCP delays fruit softening during storage by indirectly inhibiting ethylene synthesis and slowing the activity of cell wall-damaging enzymes, such as pectin methyl esterase (PME). To study the effect of 1-MCP on mango fruit quality and its shelf life, the experiment was carried out by measuring weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars periodically. For all fruit samples, the pulp was chopped, frozen in liquid nitrogen, and then stored at 8°C until further use. The results showed that application of 1-MCP at room temperature did not slow down neither the senescence process nor the shelf life of mango fruit on weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars parameters.
M K Afdhol, C Setiawan, T Erfando, F Adam, I D Saputra, and R H Perdana
IOP Publishing
Abstract The problems of degradation on oil production can be solved by chemical EOR (Enchanced Oil Recovery) methods, polymer injection is the one kind of chemical EOR methods. When the polymer fluids injected in to reservoir then it will be increase the oil sweep efficiency and fixed the mobility ratio of the injected fluids. The sample that will be tested in this experiments is biopolymer. Besides the xanthan gum that extracted by using bacterial, in side the plant contained a compound as know as paectin, it is a derived from the polysaccharide. So far the pectin was extracted and has been used in food industrial as a thickening agent and gelling agent, so in this experiments will be doing the pectin extraction and then do the analysis step that prospected as an alternative material in polymer injection method. The extraction method that used in this experiments is by using Microwave-Assisted Extraction (MAE) method from oranges peel waste. The purpose of this experiments is to knowing the pectin properness as a thickening agent as an alternative alternatife biopolymer material. The results of the FTIR test showed that there is compatibility of the function groups that formed the pection compounds.
Restu Hamdi Perdana, Muhammad Khairul Afdhol, Tomi Erfando, Chandra Setiawan, Ilham Dwi Saputra, and Fatrio Adam
IOP Publishing
Abstract This research was conducted with the aim of making an alternative, nature-based biopolymer formed from the extraction of jackfruit peel pectin as a substitute for commercial polymers. The manufacture of this biopolymer is carried out by means of laboratory tests using conventional methods with a chemical extraction process on jackfruit skin. The raw material used is jackfruit skin (Artocarpus integer). Processing of jackfruit skin into pectin is carried out by several procedures such as extraction using citric acid, purification of pectin with 96% ethanol, FTIR characterization test, density test, viscosity test, shear rate test, and the effect of salinity. The FTIR test showed that pectin was formed after the extraction step, as evidenced by the structure of the pectin-forming groups which was similar to commercial pectin. The deposition of impurity particles contained in the pectin content is evidenced by the lack of optimal pectin to increase the viscosity of water. The increase in viscosity will occur as the concentration of pectin increases. Jackfruit pectin is able to survive in solutions that have high salinity, as evidenced by the higher the salinity of the solution, the thickening process continues.
C K Setiawan, I Q Aini, T Widyastuti, T F Djaafar, and I Prabasari
IOP Publishing
Abstract Sapota is one of fruits with short period of shelf life. One of techniques to extend sapota’s shelf life is edible coating. Currently, hydrocolloid green grass jelly combining with sodium alginate was used and evaluated to determine its effect on the shelf life of sapota fruit. Coating was done using two different concentration of green grass jelly, 0.2% and 0.4% and no treatment as a control treatment. Coated sapota were stored at room temperature and evaluated every day, including weight loss, colour change, firmness, total acidity, total soluble solid, and reducing sugar. The result showed that 0.4% green grass jelly treatment significantly (p>0.05) inhibit fruit softness, colour change during storage and fruit decay compared to control treatment. The coating fruits delayed the increase in total soluble solid as compared to control fruits. At the end, edible coating treatments extended its shelf life by 2 days compare with the control. The result suggest that green grass jelly effectively maintains the quality of postharvest sapota fruits.
I Prabasari, U R R Pamungkas, and C K Setiawan
IOP Publishing
Abstract Precooling showed promises treatment for chilling injury symptom in the fruit. The research aimed to determine the effect of pre-cooling dan coating treatment using chitosan to the internal browning symptoms of pineapples during cold storage at 10°C. The pineapples of cultivar “Smooth Cayenne” were treated with 6 treatments, namely P0C0 (no pre-cooling and no chitosan), P0C1 (no pre-cooling and chitosan), P1C0 (1-day pre-cooling and no chitosan), P1C1 (1-day pre-cooling and chitosan), P2C0 (3-day pre-cooling and no chitosan), P2C1 (3-day pre-cooling and chitosan). Fruits qualities were evaluated by their weight loss, firmness, chilling injury, and chemical compounds including titratable acidity, phenol compounds, and reducing sugar. The analyses were performed on day 7, 14, 21, 28, and 28+3 days of storage. Each treatment was replicated three times and the data was analyzed using factorial complete randomized design (CRD). The result showed that pre-cooling and chitosan was able to inhibit chilling injury and prolong the shelf life of “Smooth Cayenne” pineapple.
N A Utama, R Hardianti, K Julynasari, and C K Setiawan
IOP Publishing
Cutting treatment on fresh-cut apple could lead to browning incident in fruit. Several chemicals could be used as an antibrowning agent. In this study, we compared several antibrowning agents in fresh-cut Apple cv Manalagi. This study was carried out in a single factor experimental design and arranged in completely randomized design (CRD) consisting of four treatments: 100 mmol L-Arginine, 150 ppm Citric Acid, 150 ppm Ascorbic Acid, 50 ppm Natrium metabisulfite, and control with no treatment. The result showed that Sodium metabisulfite and L-Arginine treatment significantly could inhibit browning in fresh-cut Apple cv Manalagi on day 10. L-arginine also showed a high overall score in panelist preferences in sensory test. Further study could explore on L-arginine potential as antibrowning agent for other fresh-cut fruit and vegetables.
A M Anjani, C K Setiawan, and N A Utama
IOP Publishing
Information on the treatment of edible coatings alginate and various concentrations of essential oils has not been known to antioxidant and anthocyanin changes in rose apple during storage.This study was aimed to determine the effect of CaCl2 and edible coating towards changes in antioxidants, anthocyanins, and chlorophyll during storage. It was also to determine the concentration of the best combination of immersion of CaCl2 and essential oils to the antioxidant, anthocyanin, and chlorophyll content found in rose apple var. Dalhari. The research was conducted by experimental CRD (Completely Randomized Design) factorial design. The first factor was the concentration of CaCl2 consist of two levels ie 0% and 2%. The second factor was the type and concentration of essential oil consist of 3 levels, namely 1% vanilla, 0.7% cinnamon and 0% essential oil. The results of the combination of CaCl2 and essential oils has no significant effect on antioxidant, anthocyanin, and chlorophyll content.
Indira Prabasari, C K. Setiawan, A P. Andani, D L. Kurniawansyah, W N. Achsan, and N.A.U Hasanah
IOP Publishing
The research aimed to determine the effect of modified atmosphere packaging (MAP) and heat treatment to maintain the quality and prolong the shelf life of fresh-cut pineapples (Ananas comosus). The fresh-cut pineapples of cultivar “Queen” and “Cayenne” were treated with four treatments, namely (P1) MAP with 70% argon gas (Ar) and heat treatment at 40oC for 5 min, (P2) heat treatment at 40° for 5 min, (P3) MAP with 70% Ar, (P4) Control. All treatments were stored in a cooler at 10oC and measurements of physical (firmness) and chemical (total phenol, total sugar and titratable acidity) were performed on 0, 2, 4, 6, 8 and 10 days of storage. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of MAP and heat treatment either combined or individually was able to maintain the quality and prolong the shelf life of fresh-cut pineapple in both cultivars.
Novian Wely Asmoro, Agustina Intan Niken Tari, Retno Widyastuti, and Chandra Kurnia Setiawan
EDP Sciences
Many Indonesian children have a habit of not eating breakfast according to balanced nutritional needs. Breakfast provides a third of daily nutritional needs. This study aims to evaluate the potential and determine the formulation of breakfast cereals using Mocaf Cassava Flour (MOCAF) enriched with Moringa Leaves Flour (MLF) to add nutritional value to the product. The experimental design was Completely Randomized Design (CRD) with one treatment, addition of dry Moringa leaf flour as much as 0 % as a control, and 5 % w w–1, 10 % w w–1, and 15 % w w–1 as the treatment. The results showed that the addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products. The addition of MLF with a percentage of 5 %, 10 %, and 15 % had a significant effect (p < 0.05) on water content, ash content, and fat content. The addition of MLF up to 15 % increases ash content by 2.79 % and fat content by 8.2 %.
N A Utama, C K Setiawan, and I Fajri
IOP Publishing
S S Dewi, S T Hastutik, and C K Setiawan
IOP Publishing
C. Setiawan, N. A. Utama and Bintang Ari Pradana
Rose apple cv. Dalhari is a local fruit grown in Berbah District, Special Region of Yogyakarta. This fruit perishable easily loses its water content and is attacked by microbes. This research aimed to determine the best combination between alginate and betel essential oil to inhibit the growth of microbes and maintain quality of rose apple cv. Dalhari. Alginate and betel essential oil treatments were used at three concentration levels, alone and in combinations, respectively of 2%, 2.5%, 3% and 0%, 0.1%, 0.2%. The results showed that combination treatment of 2.5% alginate and 0.1% betel essential oil was the most effective to maintain the fruit quality. The sole addition of betel essential oil was not able to inhibit microbial growth. Furthermore, combination of alginate based edible coating and betel essential oil was able to maintain the quality of rose apple cv. Dalhari up to nine days.
Gang Ma, Lancui Zhang, Chandra Kurnia Setiawan, Kazuki Yamawaki, Tatsuo Asai, Fumie Nishikawa, Shigenori Maezawa, Hiroshi Sato, Nobuhisa Kanemitsu, and Masaya Kato
Elsevier BV
The effects of red and blue light-emitting diode (LED) lights on the senescence of broccoli (Brassica oleracea L. var. italica) after harvest were investigated. The results showed that irradiation with red LED light was effective in delaying senescence in broccoli after harvest. Under red LED light, the yellowing process was delayed, and ethylene production and reduction of ascorbate (AsA) were suppressed in broccoli after harvest. In contrast, the blue LED light treatment did not significantly affect the senescence process of broccoli after harvest. As the red light is inconvenient for customers in selecting broccoli in the supermarket, we designed a type of modified white LED light. In this modified white LED light, the ratio of blue light was decreased, while the ratio of red light was increased. Under the modified white LED light, AsA reduction in broccoli was slightly delayed on the first and second days after harvest. Moreover, the modulation of AsA reduction by the modified white LED light treatment was highly regulated at the transcriptional level. The up-regulation of the AsA biosynthetic genes (BO-VTC2 and BO-GLDH) and AsA regeneration genes (BO-MDAR1 and BO-MDAR2) contributed to the higher AsA content in the modified white LED light treatment on the first and second days after harvest. The results presented might provide new strategies to improve the nutritional quality of broccoli after harvest.