Nama : Muhammad Aldy Royhan

NPM : E1G019093
Mata Kuliah : Bahasa Inggris Akademik
Jurnal :5

ABSTRAK
Strawberries are plants that can grow well in highlands, because strawberries technically
require a cold and humid environment to grow. Strawberries are stored for 8 days at 1 or 10°C,
or 4 days at 20°C, either opened or wrapped in PVC film to slow water loss. The total ascorbic
acid content was expressed on a dry weight basis to correct for differences in water loss between
treatments. The acrobic acid loss was low and did not differ between the wrapped treatments at 1
and 10°C, but was much greater at 20°C. Wrapping reduces acrobic acid loss by 5-fold at 1 and
10°C and 2-fold at 20°C. The effect was not due to the modification of O2 and CO2 levels in the
encapsulated treatment, which was minimal. The conclusion showed that water loss had a greater
effect on acrobic acid levels than temperature. Combining wrapping with storage at 1 or 10 °C
reduced acrobic acid loss by 7.5-fold compared to unwrapped strawberries stored at 20 °C.
Keywords: strawberry, ascorbic acid, vitamin C, temperature, water loss
153 to 174 Words
Nama : Muhammad Aldy Royhan
NPM : E1G019093
Mata Kuliah : Bahasa Inggris Akademik
Jurnal :6

ABSTRAK
Secondary metabolites are a class of compounds contained in the body of
microorganisms, flora and fauna that are formed through secondary metabolic processes.
Secondary phenolic metabolites play an important role in plant defense mechanisms, and
increasing evidence shows that many are important in human health. To date, few studies have
investigated the impact of various agricultural practices on plant secondary metabolite levels. To
address this issue, the total phenolic content of marionberries, strawberries and corn grown with
sustainable, organic, or conventional cultural practices was measured. In addition, the effects of
three common postharvest processing treatments (freezing, freeze drying and air drying) on the
total phenolic content of these agricultural products were also investigated. Statistically higher
levels of total phenolics are consistently found in organically and sustainably grown foods
compared to those produced by conventional farming practices. In all samples, freeze drying
maintained higher total phenolic levels compared to air drying. In conclusion total phenolic
levels were higher in organically grown and sustainably grown foods whereas freeze drying
maintained higher total phenolic levels than air drying.
KEYWORDS: Phenolics; ascorbic acid; sustainable agriculture; organic agriculture; conventional
agriculture; strawberry; corn; marionberry
137 to 188 words
Nama : Muhammad Aldy Royhan
NPM : E1G019093
Mata Kuliah : Bahasa Inggris Akademik
Jurnal :7

ABSTRAK
Strawberry is one of the perishable Horticulum (perisable), so it has a short shelf life. Strawberry
damage caused by decay due to mechanical influences and microbioogi. Deterioration in the
quality of fruit can be characterized by decreased shrinkage weight, kelayuan, decreased
firmness, and decreased nutritional value. Fresh strawberry pickling is indispensable to retain the
characteristics of strawberry. One way to reduce damage by coating method. In this research,
efforts to extend the life of strawberry Save using VCO. This research is conducted to determine
the physical characteristics, chemistry, microbiology and application method of effective VCO to
extend the strawberry shelf life. The research plan used is complete random plan (RAL) with one
factor that is application method of VCO (control, dipping, and spraying). The characteristic
Data is analyzed statistically using one way ANOVA. If the data shows a noticeable difference
between the treatment then proceed to test DMRT at α = 0.05. The results showed that VCO can
maintain the shrinkage weight, color, firmness, moisture content, TPT, Vitamin C, pH, TAT and
lower total of strawberry microbes during storage. Application method of Virgin Coconut Oil
(VCO) is being dipping and spraying effectively to inhibit microbial growth in strawberry during
12 days storage.
Keywords: strawberry; dipping; pickling; spraying; VCO
Nama : Muhammad Aldy Royhan
NPM : E1G019093
Mata Kuliah : Bahasa Inggris Akademik
Jurnal :8

ABSTRAK
Strawberries is one of the horticultural products which have a high economic value
however short shelf life. Fruit damaged is mainly caused by process of respiration and
transpiration. One of the manipulation of this factors can be done by coating technique. The aim
of this research was to find out the best coating on strawberries used different concentration of
carageenan and glycerol, and observed the changes of physical and chemical on Strawberries
during storage. This study used completely randomized design factorial with the first factor of
the concentration carrageenan (0.5%, 1%, 1.5%, 2%, 2.5%) and the second factor glycerol
concentration (1%, 2%). Data analyzed by analysis of variance (ANOVA) and tested
signification by LSD. The observed parameter during the storage such as hardness, weight loss,
soluble solids content, vitamin C and total acid. The result showed with analysis of variance
(á=5%) the concentration of carrageenan significantly on hardness, weight loss, and total acid of
Strawberries. The interaction between carrageenan and glycerol concentration significantly on
hardness (2nd day) and total acid (4th and 5th day) of strawberries during storage. The best
treatment in this research is combination of carrageenan concentration 2.5% and glycerol
concentration 2% (K5G2) able to inhibit decrease of hardness and change of total acid
strawberries.
Keywords: strawberry, carrageenan, glycerol, edible coating