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Bambang Haryanto - One of the best experts on this subject based on the ideXlab platform.

  • Hubungan antara Ketuaan Durian CV Sunan dengan Sifat Fisiknya
    2017
    Co-Authors: Bambang Haryanto, S Royaningsih
    Abstract:

    The objective of this research is to determine relationship between durian maturity of Sunan cultivar and its physical properties. Twelve mature Sunan Durians of 100 ± 3 days after fullbloom and 12 immature Durians of 70 ± 3 days after fullbloom were used to bedetermined their specific gravity and physical properties. Specific gravity was measured by water displacement and physical properties was visualy identified. After the measurement of specific gravity, all Durians were opened (0 measure firmness and total soluble solid (TSS). Durians pulp firmness were measured using Rheometer CD-300 DX (kg unit) while total soluble solid of Durians pulp using a digital refractometer Atago PR-201 (% brixs). The result indicated that Sunan Durians with oval shape, weight 1,53 1-0,45 kg, diameter 16.0 1-3,0 cm, length 19,0 ±4,0 cm and can be cracked or opened. The specific gravity immature durian was 0,99 ±0,08 gicrn'' and mature durian was 0,89 0,024 g/cm3. The relationship between specific gravity versus firmness of durian pulp, and specific gravity versus total soluble solid are significant as indicated by R2 = 0,89 and R2 = 0,88 respectively. The firmness of immature durian pulp is bigger than 3 kg and the total soluble solid is less than JO % brit

  • Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr)
    2016
    Co-Authors: Bambang Haryanto, I Wayan Budiastra
    Abstract:

    The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 Durians, consited of 16 unripe Durians and 16 ripe Durians. Durians was colected from Bogor. Spesific gravity of Durians was measured by water displacement method and then the Durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm 3 . The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.

  • Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya
    2016
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Hadi K. Purwadaria, Amoranto Trisnobudi
    Abstract:

    The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature Durians of (95 ± 3) days after fullbloom and 12 immature Durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature Durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole Durians and, firmness, and velocity wave with total soluble solid were linear and significant (r 2 = 0.82 and r 2 = 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r 2 = 0.69 and r 2 = 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r 2 = 0.92)

  • Determination of Acoustic Properties of Durian Fruit
    IFAC Proceedings Volumes, 2001
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Hadi K. Purwadaria, Amoranto Trisnobudi
    Abstract:

    Abstract The objective of the research is to determine acoustic properties of durian ( Durio zibethinus Murr.) cv Sunan by ultrasonic method. Twelve mature Durians of (95±3) days after fullbloom and 12 immature Durians of (70±3) days after fullbloom were used to determine the velocity and the attenuation. For this proposes, a measurement system based on ultrasonic method was developed and controlled by a PC computer. The experimental apparatus for measuring the transmission of the ultrasonic wave was developed consist of 1) an ultrasonic tester, 2) a transmitter and receiver transducer (50 kHz), 3) an analog oscilloscope, 4) a digital oscilloscope, 5) an A/D converter and 6) a personal computer. A low frequency (50 kHz) ultrasonic was used and placed underwater to transmit and receive ultrasound signal. The ultrasonic signal transmitted through the durian fruit sampled and displayed on the digital oscilloscope. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the PC computer. The power spectra were obtained by means of Fast Fourier Transfonn (FFT) techniques. The attenuation calculated with formula A x = A 0 e -αx and the velocity calculated by formula V = (Δt - L/V water )/L . The result shows that mature durian had attenuation of 0.521 dB/cm and the immature one was 0.311 dB/cm. The velocity of mature durian was 423.49 m/sec and the immature one was 538.64 m/sec. The relationship between velocity and quality indices were linear (r 2 = 0.82 for firmness and r 2 = 0.73 for sugar content). The relationship between attenuation, and quality indices seems to be exponential with r 2 = 0.83 for firmness and r 2 = 0.73 for sugar content.

  • The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave
    2000
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Amoranto Trisnobudi
    Abstract:

    The study was conducted to assess the influence of durian 's position toward transmission properties of ultrasonic wave for determination of the fruit ripeness using non-destructiive technique. Three ripe and unripe durian were used to assess transmittance wave that was passed the durian. The measurement was conducted at 3 peak and valley positions and it was repeated 20 times. The result showed that position durian 's inJluenccad the transmissions of ultrasonic wave. Mo mzJ a (attenuation) values can be used as indicator for durian ripeness. Ripe durian tends to have highera value than unripe durian.

I Wayan Budiastra - One of the best experts on this subject based on the ideXlab platform.

  • Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr)
    2016
    Co-Authors: Bambang Haryanto, I Wayan Budiastra
    Abstract:

    The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 Durians, consited of 16 unripe Durians and 16 ripe Durians. Durians was colected from Bogor. Spesific gravity of Durians was measured by water displacement method and then the Durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm 3 . The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.

  • Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya
    2016
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Hadi K. Purwadaria, Amoranto Trisnobudi
    Abstract:

    The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature Durians of (95 ± 3) days after fullbloom and 12 immature Durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature Durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole Durians and, firmness, and velocity wave with total soluble solid were linear and significant (r 2 = 0.82 and r 2 = 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r 2 = 0.69 and r 2 = 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r 2 = 0.92)

  • Determination of Acoustic Properties of Durian Fruit
    IFAC Proceedings Volumes, 2001
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Hadi K. Purwadaria, Amoranto Trisnobudi
    Abstract:

    Abstract The objective of the research is to determine acoustic properties of durian ( Durio zibethinus Murr.) cv Sunan by ultrasonic method. Twelve mature Durians of (95±3) days after fullbloom and 12 immature Durians of (70±3) days after fullbloom were used to determine the velocity and the attenuation. For this proposes, a measurement system based on ultrasonic method was developed and controlled by a PC computer. The experimental apparatus for measuring the transmission of the ultrasonic wave was developed consist of 1) an ultrasonic tester, 2) a transmitter and receiver transducer (50 kHz), 3) an analog oscilloscope, 4) a digital oscilloscope, 5) an A/D converter and 6) a personal computer. A low frequency (50 kHz) ultrasonic was used and placed underwater to transmit and receive ultrasound signal. The ultrasonic signal transmitted through the durian fruit sampled and displayed on the digital oscilloscope. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the PC computer. The power spectra were obtained by means of Fast Fourier Transfonn (FFT) techniques. The attenuation calculated with formula A x = A 0 e -αx and the velocity calculated by formula V = (Δt - L/V water )/L . The result shows that mature durian had attenuation of 0.521 dB/cm and the immature one was 0.311 dB/cm. The velocity of mature durian was 423.49 m/sec and the immature one was 538.64 m/sec. The relationship between velocity and quality indices were linear (r 2 = 0.82 for firmness and r 2 = 0.73 for sugar content). The relationship between attenuation, and quality indices seems to be exponential with r 2 = 0.83 for firmness and r 2 = 0.73 for sugar content.

  • The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave
    2000
    Co-Authors: Bambang Haryanto, I Wayan Budiastra, Amoranto Trisnobudi
    Abstract:

    The study was conducted to assess the influence of durian 's position toward transmission properties of ultrasonic wave for determination of the fruit ripeness using non-destructiive technique. Three ripe and unripe durian were used to assess transmittance wave that was passed the durian. The measurement was conducted at 3 peak and valley positions and it was repeated 20 times. The result showed that position durian 's inJluenccad the transmissions of ultrasonic wave. Mo mzJ a (attenuation) values can be used as indicator for durian ripeness. Ripe durian tends to have highera value than unripe durian.

Joycelyn Soo Mun Peng - One of the best experts on this subject based on the ideXlab platform.

  • VOLATILE ESTERS AND SULFUR COMPOUNDS IN Durians & A SUGGESTED APPROACH TO ENHANCING ECONOMIC VALUE OF Durians
    Malaysian Journal of Sustainable Agriculture, 2019
    Co-Authors: Joycelyn Soo Mun Peng
    Abstract:

    Durio zibethinus, more commonly known as Durian or the ‘king of fruits’ by locals is a Southeast Asian tropical fruit. Smell is a crucial factor in durian acceptance amongst consumers as many are unable to accept the pungent onion-like odour liberated by Durians. Due to the controversial aroma of Durians, chemical compounds reportedly contributing to the durian smell- volatile esters and sulfur compounds have been widely discussed in the literature. This review article seeks to consolidate the literature which have identified volatile esters and sulfur-containing compounds in Durians from Malaysia, Indonesia and Thailand, and studies shedding light on how the economic value of Durians can be enhanced. Literature review was conducted using databases Scopus and ScienceDirect and a total of 18 articles were reviewed. In light of the rising demand for Durians, factors, namely aroma, flavour and colour, in which consumers consider in the purchase of Durians are further looked at, to explore the potential of enhancing favourable traits of Durians and increasing its economic value and sales in the global market. By knowing the chemical compounds involved or influencing each factor, further studies can be conducted to explore methods such as breeding of new durian cultivars and metabolic or gene modification for phenotypic manifestation of favourable traits attractive to consumers.

  • volatile esters and sulfur compounds in Durians a suggested approach to enhancing economic value of Durians
    Malaysian Journal of Sustainable Agriculture, 2019
    Co-Authors: Joycelyn Soo Mun Peng
    Abstract:

    Durio zibethinus, more commonly known as Durian or the ‘king of fruits’ by locals is a Southeast Asian tropical fruit. Smell is a crucial factor in durian acceptance amongst consumers as many are unable to accept the pungent onion-like odour liberated by Durians. Due to the controversial aroma of Durians, chemical compounds reportedly contributing to the durian smell- volatile esters and sulfur compounds have been widely discussed in the literature. This review article seeks to consolidate the literature which have identified volatile esters and sulfur-containing compounds in Durians from Malaysia, Indonesia and Thailand, and studies shedding light on how the economic value of Durians can be enhanced. Literature review was conducted using databases Scopus and ScienceDirect and a total of 18 articles were reviewed. In light of the rising demand for Durians, factors, namely aroma, flavour and colour, in which consumers consider in the purchase of Durians are further looked at, to explore the potential of enhancing favourable traits of Durians and increasing its economic value and sales in the global market. By knowing the chemical compounds involved or influencing each factor, further studies can be conducted to explore methods such as breeding of new durian cultivars and metabolic or gene modification for phenotypic manifestation of favourable traits attractive to consumers.

Bambang Haryanto, I.wayan Budiastra - One of the best experts on this subject based on the ideXlab platform.

S Royaningsih - One of the best experts on this subject based on the ideXlab platform.

  • Hubungan antara Ketuaan Durian CV Sunan dengan Sifat Fisiknya
    2017
    Co-Authors: Bambang Haryanto, S Royaningsih
    Abstract:

    The objective of this research is to determine relationship between durian maturity of Sunan cultivar and its physical properties. Twelve mature Sunan Durians of 100 ± 3 days after fullbloom and 12 immature Durians of 70 ± 3 days after fullbloom were used to bedetermined their specific gravity and physical properties. Specific gravity was measured by water displacement and physical properties was visualy identified. After the measurement of specific gravity, all Durians were opened (0 measure firmness and total soluble solid (TSS). Durians pulp firmness were measured using Rheometer CD-300 DX (kg unit) while total soluble solid of Durians pulp using a digital refractometer Atago PR-201 (% brixs). The result indicated that Sunan Durians with oval shape, weight 1,53 1-0,45 kg, diameter 16.0 1-3,0 cm, length 19,0 ±4,0 cm and can be cracked or opened. The specific gravity immature durian was 0,99 ±0,08 gicrn'' and mature durian was 0,89 0,024 g/cm3. The relationship between specific gravity versus firmness of durian pulp, and specific gravity versus total soluble solid are significant as indicated by R2 = 0,89 and R2 = 0,88 respectively. The firmness of immature durian pulp is bigger than 3 kg and the total soluble solid is less than JO % brit

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