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01 1-pengantar fisiologi pascapanen s1

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Lintang Rengganingrum

This document provides an overview of postharvest physiology and technology (TPP-2612) at the undergraduate level. It begins with introductions to food science, technology, and related fields. It then discusses key aspects of postharvest physiology like respiration, ethylene production, chilling injury, and fruit ripening processes. Environmental factors that influence postharvest quality like temperature, oxygen, and packaging are also examined. The document presents data on postharvest losses in developed and developing countries. It concludes with examples of postharvest handling techniques and potential research topics related to extending shelf life and quality of fresh produce.

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FisiologiFisiologi & Teknologi& Teknologi PascaPascappanenanen ((Postharvest Physiology & TechnologyPostharvest Physiology & Technology)) (TPP(TPP - 2612- 2612))
PENDAHULUANPENDAHULUAN
ILMU & TEKNOLOGI PANGANILMU & TEKNOLOGI PANGAN ILMU PANGANILMU PANGAN Food ChemistryFood Chemistry Food MicrobiologyFood Microbiology Food AnalysisFood Analysis Food Processing /Food Processing / EngineeringEngineering Composition Structure Reaction Properties Interaction Principles Methods Techniques Analysis Occurence Action Handling Examination Safety Unit Operation Mechanic Fluid Flow Heat Transfer Evaporation Drying, Extraction Distilation, Mixing Filtration Harvesting Handling Preservation Packaging Waste Handling TEKNOLOGITEKNOLOGI PANGANPANGAN
TEKNOLOGI PANGANTEKNOLOGI PANGAN DAN HASIL PERTANIANDAN HASIL PERTANIAN BAHAN DASAR HASIL PERTANIAN BAHAN PANGAN/OLAHANP-1 ILMU TERAPANILMU TERAPAN Mudah Rusak Musiman Bulky Nilai Ekonomi Rendah Jangkauan Pasar Terbatas Lebih Awet Sepanjang Tahun Hemat Tempat Nilai Ekonomi Tinggi Jangkauan Pasar Luas P-2 P-3 Kimia (Mikro) Biologi Fisika Matematika Biokimia Rekayasa Bioteknologi ILMU DASARILMU DASAR ILMU PANGAN: Food Chemistry Food Microbiology Food Analysis Food Engineering Food Processing TEKNOLOGI PANGAN
PROFIL NILAIPROFIL NILAI Fisiologi & Teknologi PascapanenFisiologi & Teknologi Pascapanen Komponen 2007/2008 2008/2009 Jumlah Mhs 75 (100%) 14 (100%) Nilai A 40 (54,05%) 9 (64,29%) Nilai B 24 (32,43%) 4 (28,57%) Nilai C 9 (12,16%) 1 (7,14%) Nilai D 1 (1,35%) 0 Nilai E 0 (0%) 0
ATURAN PENILAIAN Sumber Nilai Nilai (N) Bobot (B) Nilai Akhir (NxB) Nilai Huruf Kehadiran Minimal 75 % A : 80 B : 70 79 C : 60 69 D : 45 59 E : 44 Quiz N1 10 % 0,10 x N1 Tugas / PR N2 20 % 0,20 x N2 Sisipan dan Ujian Akhir N3 70 % 0,70 x N3 Total 100 % 100 Keterangan : Kehadiran mahasiswa minimal 75 % dari total kuliah. N1, N2 dan N3 maksimal masing-masing 100
REFERENSIREFERENSI ER. B, Pantastico. (1989). Fisiologi Pascapanen (terjemahan Prof. Ir. Kamarijani). Gadjah Mada University Press. Amalendu Chakraverty. (2001). Postharvest Technology. Science Publisher, Inc. Journal : Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Food Science, Food Technology. Others
Why Postharvest Physyiology ?Why Postharvest Physyiology ?
The FAO Hunger MapThe FAO Hunger Map Sumber : FAO (2010)
Trends in world hunger Sumber : FAO (2010)
Distribusi Kekurangan Pangan Dunia Sumber : FAO (2010)
DISTRIBUSI : 1.JARAK 2.INFRASTRUK 3.SUHU 4.HUMIDITY 5.KEPULAUAN 6.TEKNOLOGI 7.SDM
Populasi penduduk dan penyediaan pangan duniaPopulasi penduduk dan penyediaan pangan dunia Kehilangan pascapanen :Kehilangan pascapanen : Negara maju : 5 25% Negara berkembang : 20 50%
Postharvest di negara maju dan berkembangPostharvest di negara maju dan berkembang
Postharvest di negara maju dan berkembangPostharvest di negara maju dan berkembang
Figure 1. Principal marketing and distribution channels for fresh fruit, vegetables and root crops
Di negara maju, susut off farm dari : - grain/biji : 3,62 % - buah : 5,42 % - sayuran : 10,3 Tidak termasuk susut saat : - sorting - grading - packaging - storage - whole sale marketing Macam susut : - fisik - mekanik - quantity - nutritional - harga Sumber : Murdiati Gardjito, 2010
Production and Loss in Less Developed Countries Commodity Production (1,000 tonnes) Estimated Losses (% of total crop) Roots/tubers - Carrots (Daucus carota, L.) - Potatoes (Solanum tuberosum, L.) - Sweetpotatoes (Ipomoea batatas, (L.) Lam.) - Yams (Dioscorea spp.) - Cassava (Manihot esculanta, Crantz.) 557 26,909 17,630 20,000 103,486 44 5-40 35-95 10-60 10-25 Vegetables - Onions (Allium cepa, L.) - Tomatoes (Lycopersion esculentum, Mill.) - Plantain (Musa spp.) - Cabbage (Brassica oleracea, L. Capatita group) - Cauliflower (Brassica oleracea, L. Botrytis group) -Lettuce (Lactuta sativa, L.) 6,474 12,755 18,301 3,036 916 - 16-35 5-50 35-100 37 49 62 Fruits - Bananas (Musa spp.) - Papayas (Carica papaya, L.) - Avocados (Persea americana, Mill.) - Peaches (Prunus persica, (L) Batsch.) - Apricots (Prunus meniaca, L.) - Nectarines (Prunus persica var. nucipersica, (Suckow) Schneid.) - Citrus (Citrus spp.) - Grapes (Vitis vinifera, L.) - Raisins (Vitis vinifera, L.) - Apples (Malus sylvestris, Mill.) 36,898 931 1,020 1,831 22,040 12,720 475 3,677 20-80 40-100 43 28 20-95 27 20-95 14Sumber : Murdiati Gardjito, 2010
Proses FisiologisProses Fisiologis Contoh : Proses Pematangan Pisang 1. After harvest, the product is dependent entirely on its own food reserves and water content. Losses of water and substrates used in respiration can no longer be replaced and deterioration of the product begins 2. Fruit ripening involves many complex changes, including seed maturation, color changes, abscission from the parent plant, tissue softening, volatile production, wax devel-opment on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins
Banana Color Guide
CHILLING INJURYCHILLING INJURY
01 1-pengantar fisiologi pascapanen s1
01 1-pengantar fisiologi pascapanen s1
How ripe? Maturity of fruit is judge by the level of yellow colorization of the eyes of the fruit. Color stages are categorized as follows :
DASAR-DASARDASAR-DASAR FISIOLOGI PASCAPANENFISIOLOGI PASCAPANEN
Figure 4.5 Photosynthesis and respiration
Relationship of the various fields of study on postproduction
Sifat alami komoditas setelah dipanen organ, bagian yang hidup terjadi proses metabolisme suplai air dan mineral dari inangnya berhenti fotosintesis terganggu dan berhenti panenan membuat luka pengemasan dan transportasi kerusakan fisik lingkungan komoditi dapat memberikan stess suhu dan atmosfir komoditi akan mempertahankan diri melawan stress Penanganan Pasca Panen memberi kondisi terbaik agar komoditi dapat mempertahankan diri terhadap kondisi lingkungan yang baru
Wujud Penanganan Aspek suhu memerlukan proses metabolisme tetapi tidak terjadi kerusakan pada suhu rendah Aspek oksigen memerlukan respirasi aerob tetapi jangan sampai terjadi respirasi anaerob Aspek tekanan dalam pengemasan : mencegah goncangan, tetapi tidak menyebabkan kerusakan karena tertekan Susut Pasca Panen Susut pasca panen perubahan atas jumlah dan mutu sehingga mengganggu penggunaan dan menurunkan nilai ekonomis suatu bahan
Internal BahanInternal Bahan Komposisi kimia Fisiologi: Respirasi Transpirasi Etilen Komponen lain (pigmen, dll) EksternalEksternal (lingkungan):(lingkungan): Iklim Teknik Budidaya Suhu Waktu Humidity Gas (O2, CO2, CO) Pengemasan Penyimpanan Quality Quantity Economy Safety Accessability Korelasi 1. Understand the biological and environmental factors involved in this breakdown; and 2. Use postharvest techniques that delay senescence Biological factors Interaksi proses fisiologis dengan lingkungan bahanInteraksi proses fisiologis dengan lingkungan bahan
MakromolekulMakromolekul organik :organik : Karbohidrat Protein Lemak RespirasiRespirasi Respiration is defined as the process by which stored organic materials (carbohydrates, proteins, fats) are broken down into simple end products with a release of energy. Oxygen is used in this process and carbon dioxide is liberated. Oksigen MikromolekulMikromolekul organik :organik : CO2 H2O Energi glucose oxygen carbon dioxyde water energy C6H12O6 6O2 6CO2 6H2O 686 kcal+ + + oksidasi reduksi Required for essential processes within the cell
Trends in Plant PhysiologyTrends in Plant Physiology Rekayasa Genetika Proses fisiologis New Old Weakness : Low active substances Low immunity Low productivity etc. Strenght : High active substances (Antioxidants, vitamine, etc High immunity (insect, etc) High productivity etc. Tanam
Trends in Plant PhysiologyTrends in Plant Physiology Postharvest physiology New Internal Factors External Factors Technology
Pustaka Kader, Adel, A. 1992. Postharvest Technology of Horticultural Crops. UC Davis. Kays, Stanley, J. 1991. Postharvest Physiology of Perishable Plant Products. AVI Publishing. Van Nostrand Remliod. New York. Weichmman, J. 1987. Postharvest Physiology of Vegetable. Marcel & Dekker. Wills, RHH, T.H. Lee, G. Graham. 1981. Postharvest Physiology of Vegetable. New South Wales, University Press. Chakraverty, A, G.S. Wijaya Raghava and Hossa Hali. S. Ramaswamy. 2003. Handbook of Postharvest Technology. Marcel & Dekker. Bautista, O. 1980. Postharvest Technology of South East Asian Perishables Fruit and Vegetables. UPCB.
TUGAS Kelompok 1 Pengamatan masalah yang dihadapi oleh pedagang buah di Pasar Induk Buah dan Sayur, Gamping (Jl. Wates) Kelompok 2 Pengamatan masalah yang dihadapi oleh pedagang sayur di Pasar Induk Buah dan Sayur, Gamping (Jl. Wates) Kelompok 3 Permasalahan dan cara mengatasinya pada pemasaran sayuran dan buah di pasar modern (supermarket) Kelompok 4 Pengamatan kemasakan buah pisang dengan CaC2 dan bioethylene Kelompok 5 Pengadaan, penanganan dan pemasaran minimally processed fresh fruit (buah rujak dan buah dingin) Kelompok 6 Pengamatan tekstur buah (nanas, bengkuang, pepaya, kedondong, mentimun, mangga muda dan masak, jambu air, belimbing) Kelompok 7 Pengamatan bagian yang dapat dimakan dari buah nangka, sirsak, srikaya, salak; dan uraian tentang aromanya Kelompok 8 Faktor penentu mutu buah salak pondoh : usulan grading standard dalam pemasaran buah segar Kelompok 9 Faktor penentu mutu buah manggis : usulan grading standard dalam pemasaran buah segar Kelompok 10 Upaya memperpanjang umur simpan sayuran selada air dengan air kelapa dan penyimpanan dalam ruang lembab Kelompok 11 Perkembangan warna buah tomat segar dalam suhu kamar dan refrigerasi (ripening color chart of tomatoes)

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01 1-pengantar fisiologi pascapanen s1

  • 1. FisiologiFisiologi & Teknologi& Teknologi PascaPascappanenanen ((Postharvest Physiology & TechnologyPostharvest Physiology & Technology)) (TPP(TPP - 2612- 2612))
  • 3. ILMU & TEKNOLOGI PANGANILMU & TEKNOLOGI PANGAN ILMU PANGANILMU PANGAN Food ChemistryFood Chemistry Food MicrobiologyFood Microbiology Food AnalysisFood Analysis Food Processing /Food Processing / EngineeringEngineering Composition Structure Reaction Properties Interaction Principles Methods Techniques Analysis Occurence Action Handling Examination Safety Unit Operation Mechanic Fluid Flow Heat Transfer Evaporation Drying, Extraction Distilation, Mixing Filtration Harvesting Handling Preservation Packaging Waste Handling TEKNOLOGITEKNOLOGI PANGANPANGAN
  • 4. TEKNOLOGI PANGANTEKNOLOGI PANGAN DAN HASIL PERTANIANDAN HASIL PERTANIAN BAHAN DASAR HASIL PERTANIAN BAHAN PANGAN/OLAHANP-1 ILMU TERAPANILMU TERAPAN Mudah Rusak Musiman Bulky Nilai Ekonomi Rendah Jangkauan Pasar Terbatas Lebih Awet Sepanjang Tahun Hemat Tempat Nilai Ekonomi Tinggi Jangkauan Pasar Luas P-2 P-3 Kimia (Mikro) Biologi Fisika Matematika Biokimia Rekayasa Bioteknologi ILMU DASARILMU DASAR ILMU PANGAN: Food Chemistry Food Microbiology Food Analysis Food Engineering Food Processing TEKNOLOGI PANGAN
  • 5. PROFIL NILAIPROFIL NILAI Fisiologi & Teknologi PascapanenFisiologi & Teknologi Pascapanen Komponen 2007/2008 2008/2009 Jumlah Mhs 75 (100%) 14 (100%) Nilai A 40 (54,05%) 9 (64,29%) Nilai B 24 (32,43%) 4 (28,57%) Nilai C 9 (12,16%) 1 (7,14%) Nilai D 1 (1,35%) 0 Nilai E 0 (0%) 0
  • 6. ATURAN PENILAIAN Sumber Nilai Nilai (N) Bobot (B) Nilai Akhir (NxB) Nilai Huruf Kehadiran Minimal 75 % A : 80 B : 70 79 C : 60 69 D : 45 59 E : 44 Quiz N1 10 % 0,10 x N1 Tugas / PR N2 20 % 0,20 x N2 Sisipan dan Ujian Akhir N3 70 % 0,70 x N3 Total 100 % 100 Keterangan : Kehadiran mahasiswa minimal 75 % dari total kuliah. N1, N2 dan N3 maksimal masing-masing 100
  • 7. REFERENSIREFERENSI ER. B, Pantastico. (1989). Fisiologi Pascapanen (terjemahan Prof. Ir. Kamarijani). Gadjah Mada University Press. Amalendu Chakraverty. (2001). Postharvest Technology. Science Publisher, Inc. Journal : Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Food Science, Food Technology. Others
  • 8. Why Postharvest Physyiology ?Why Postharvest Physyiology ?
  • 9. The FAO Hunger MapThe FAO Hunger Map Sumber : FAO (2010)
  • 10. Trends in world hunger Sumber : FAO (2010)
  • 13. Populasi penduduk dan penyediaan pangan duniaPopulasi penduduk dan penyediaan pangan dunia Kehilangan pascapanen :Kehilangan pascapanen : Negara maju : 5 25% Negara berkembang : 20 50%
  • 14. Postharvest di negara maju dan berkembangPostharvest di negara maju dan berkembang
  • 15. Postharvest di negara maju dan berkembangPostharvest di negara maju dan berkembang
  • 16. Figure 1. Principal marketing and distribution channels for fresh fruit, vegetables and root crops
  • 17. Di negara maju, susut off farm dari : - grain/biji : 3,62 % - buah : 5,42 % - sayuran : 10,3 Tidak termasuk susut saat : - sorting - grading - packaging - storage - whole sale marketing Macam susut : - fisik - mekanik - quantity - nutritional - harga Sumber : Murdiati Gardjito, 2010
  • 18. Production and Loss in Less Developed Countries Commodity Production (1,000 tonnes) Estimated Losses (% of total crop) Roots/tubers - Carrots (Daucus carota, L.) - Potatoes (Solanum tuberosum, L.) - Sweetpotatoes (Ipomoea batatas, (L.) Lam.) - Yams (Dioscorea spp.) - Cassava (Manihot esculanta, Crantz.) 557 26,909 17,630 20,000 103,486 44 5-40 35-95 10-60 10-25 Vegetables - Onions (Allium cepa, L.) - Tomatoes (Lycopersion esculentum, Mill.) - Plantain (Musa spp.) - Cabbage (Brassica oleracea, L. Capatita group) - Cauliflower (Brassica oleracea, L. Botrytis group) -Lettuce (Lactuta sativa, L.) 6,474 12,755 18,301 3,036 916 - 16-35 5-50 35-100 37 49 62 Fruits - Bananas (Musa spp.) - Papayas (Carica papaya, L.) - Avocados (Persea americana, Mill.) - Peaches (Prunus persica, (L) Batsch.) - Apricots (Prunus meniaca, L.) - Nectarines (Prunus persica var. nucipersica, (Suckow) Schneid.) - Citrus (Citrus spp.) - Grapes (Vitis vinifera, L.) - Raisins (Vitis vinifera, L.) - Apples (Malus sylvestris, Mill.) 36,898 931 1,020 1,831 22,040 12,720 475 3,677 20-80 40-100 43 28 20-95 27 20-95 14Sumber : Murdiati Gardjito, 2010
  • 19. Proses FisiologisProses Fisiologis Contoh : Proses Pematangan Pisang 1. After harvest, the product is dependent entirely on its own food reserves and water content. Losses of water and substrates used in respiration can no longer be replaced and deterioration of the product begins 2. Fruit ripening involves many complex changes, including seed maturation, color changes, abscission from the parent plant, tissue softening, volatile production, wax devel-opment on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins
  • 24. How ripe? Maturity of fruit is judge by the level of yellow colorization of the eyes of the fruit. Color stages are categorized as follows :
  • 26. Figure 4.5 Photosynthesis and respiration
  • 27. Relationship of the various fields of study on postproduction
  • 28. Sifat alami komoditas setelah dipanen organ, bagian yang hidup terjadi proses metabolisme suplai air dan mineral dari inangnya berhenti fotosintesis terganggu dan berhenti panenan membuat luka pengemasan dan transportasi kerusakan fisik lingkungan komoditi dapat memberikan stess suhu dan atmosfir komoditi akan mempertahankan diri melawan stress Penanganan Pasca Panen memberi kondisi terbaik agar komoditi dapat mempertahankan diri terhadap kondisi lingkungan yang baru
  • 29. Wujud Penanganan Aspek suhu memerlukan proses metabolisme tetapi tidak terjadi kerusakan pada suhu rendah Aspek oksigen memerlukan respirasi aerob tetapi jangan sampai terjadi respirasi anaerob Aspek tekanan dalam pengemasan : mencegah goncangan, tetapi tidak menyebabkan kerusakan karena tertekan Susut Pasca Panen Susut pasca panen perubahan atas jumlah dan mutu sehingga mengganggu penggunaan dan menurunkan nilai ekonomis suatu bahan
  • 30. Internal BahanInternal Bahan Komposisi kimia Fisiologi: Respirasi Transpirasi Etilen Komponen lain (pigmen, dll) EksternalEksternal (lingkungan):(lingkungan): Iklim Teknik Budidaya Suhu Waktu Humidity Gas (O2, CO2, CO) Pengemasan Penyimpanan Quality Quantity Economy Safety Accessability Korelasi 1. Understand the biological and environmental factors involved in this breakdown; and 2. Use postharvest techniques that delay senescence Biological factors Interaksi proses fisiologis dengan lingkungan bahanInteraksi proses fisiologis dengan lingkungan bahan
  • 31. MakromolekulMakromolekul organik :organik : Karbohidrat Protein Lemak RespirasiRespirasi Respiration is defined as the process by which stored organic materials (carbohydrates, proteins, fats) are broken down into simple end products with a release of energy. Oxygen is used in this process and carbon dioxide is liberated. Oksigen MikromolekulMikromolekul organik :organik : CO2 H2O Energi glucose oxygen carbon dioxyde water energy C6H12O6 6O2 6CO2 6H2O 686 kcal+ + + oksidasi reduksi Required for essential processes within the cell
  • 32. Trends in Plant PhysiologyTrends in Plant Physiology Rekayasa Genetika Proses fisiologis New Old Weakness : Low active substances Low immunity Low productivity etc. Strenght : High active substances (Antioxidants, vitamine, etc High immunity (insect, etc) High productivity etc. Tanam
  • 33. Trends in Plant PhysiologyTrends in Plant Physiology Postharvest physiology New Internal Factors External Factors Technology
  • 34. Pustaka Kader, Adel, A. 1992. Postharvest Technology of Horticultural Crops. UC Davis. Kays, Stanley, J. 1991. Postharvest Physiology of Perishable Plant Products. AVI Publishing. Van Nostrand Remliod. New York. Weichmman, J. 1987. Postharvest Physiology of Vegetable. Marcel & Dekker. Wills, RHH, T.H. Lee, G. Graham. 1981. Postharvest Physiology of Vegetable. New South Wales, University Press. Chakraverty, A, G.S. Wijaya Raghava and Hossa Hali. S. Ramaswamy. 2003. Handbook of Postharvest Technology. Marcel & Dekker. Bautista, O. 1980. Postharvest Technology of South East Asian Perishables Fruit and Vegetables. UPCB.
  • 35. TUGAS Kelompok 1 Pengamatan masalah yang dihadapi oleh pedagang buah di Pasar Induk Buah dan Sayur, Gamping (Jl. Wates) Kelompok 2 Pengamatan masalah yang dihadapi oleh pedagang sayur di Pasar Induk Buah dan Sayur, Gamping (Jl. Wates) Kelompok 3 Permasalahan dan cara mengatasinya pada pemasaran sayuran dan buah di pasar modern (supermarket) Kelompok 4 Pengamatan kemasakan buah pisang dengan CaC2 dan bioethylene Kelompok 5 Pengadaan, penanganan dan pemasaran minimally processed fresh fruit (buah rujak dan buah dingin) Kelompok 6 Pengamatan tekstur buah (nanas, bengkuang, pepaya, kedondong, mentimun, mangga muda dan masak, jambu air, belimbing) Kelompok 7 Pengamatan bagian yang dapat dimakan dari buah nangka, sirsak, srikaya, salak; dan uraian tentang aromanya Kelompok 8 Faktor penentu mutu buah salak pondoh : usulan grading standard dalam pemasaran buah segar Kelompok 9 Faktor penentu mutu buah manggis : usulan grading standard dalam pemasaran buah segar Kelompok 10 Upaya memperpanjang umur simpan sayuran selada air dengan air kelapa dan penyimpanan dalam ruang lembab Kelompok 11 Perkembangan warna buah tomat segar dalam suhu kamar dan refrigerasi (ripening color chart of tomatoes)