Cooling Techniques with Concentration of Dry Ice and Long Cold Storage Time on the Quality of Chinese Cabbage

Authors

  • Ni Wayan Diana Sepriani Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Ida Ayu Rina Pratiwi Pudja Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Yohanes Setiyo Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i02.p10

Keywords:

chinese cabbage, cooling, dry ice, storage time

Abstract

Chinese cabbage is one of the vegetables that has a high enough nutritional value as a source of vitamins and minerals. This study aims to obtain the best storage time and temperature during cold storage on the quality of Chinese cabbage. Experimental Design This study used a one-factor Completely Randomized Design (CRD) consisting of 3 levels, namely (P0) as a control/without dry ice, (P1) using 1 kg of dry ice and (P2) using 2 kg of dry ice stored in styrofoam box for 8 hours with observation times every 0 hours, 2 hours, 4 hours, 6 hours and 8 hours to validate this research, it was repeated three times. Parameters observed in this study include material temperature, cooling rate, weight loss, color difference, and shelf
life. The results showed that the use of dry ice can maintain the quality of cabbage compared to without using dry ice during storage. The best storage time is 8 hours and the best temperature is 13oC to 10oC. The amount of ice needed to reach the optimal temperature in cold storage is more than 1 kg and or less than or equal to 2 kg of dry ice for 3 kg Chinese cabbage.

References

Abidin, M., dan Baheramsyah, A. 2017. Desain Sistem Pendingin Ruang Muat Kapal Ikan Tradisional Menggunakan Insulasi dari Sekam Padi. Jurnal Departemen Teknik Sistem Perkapalan, 1(1), 15–31.

Analianasari, Lestiani, N. R., dan Sri, H. 2020. Pengendalian Proses Panen dan Pascapanen Bayam Merah Organik pada Fam Organik Tenjolaya Kabupaten Bogor. Karya Ilmiah Mahasiswa [Agribisnis], 1(1), 1–12.

Aryawan, I. P. Y., Wijaksana, H., dan Suarnadwipa, I. N. 2016. Study Eksperimental Performa Pendingin Ice Bunker dengan Kombinasi Massa Dry Ice dan Ice. Jurnal Ilmiah Teknik Desain Mekanika, Jurusan Teknik Mesin Universitas Udayana, 5(4), 671–675.

Asiah, Nurul., Laras Cempaka., Kurnia Ramadhan., Stephanie Hoseva Matatula. 2020. Prinsip Dasar Penyimpanan Pangan Pada Suhu Rendah. Cv. Nas Media Pustaka

Aghbashlo, M., Kianmehr, M.H., Arabhosseini, A. dan Nazghelichi, T., 2011. Modelling The Carrot Thin-Layer Drying in A Semi-Industrial Continous Band Dryer. Czech Journal Food Science, 5(29): 528-538.

Buntu, T. R., Sappu, F. P., dan Maluegha, B. L. 2017. Analisis Beban Pendinginan Produk Makanan Menggunakan Cold Box Mesin Pendingin Lucas Nulle Type Rcc2. Jurnal Online Poros Teknik Mesin, 6(1), 20–31.

Cahya, M., Hartanto, R., dan Novita, D. 2014. Kajian Penurunan Mutu dan Umur Simpan Jamur Tiram Putih (Pleurotus Ostreatus) Segar dalam Kemasan Plastik Polypropylene pada Suhu Ruang dan Suhu Rendah. Jurnal Teknik Pertanian Lampung, 3(1), 35–48.

Diputra, B. M. B., Gunadnya, I. B. P., dan Budisanjaya, I. P. G. 2021. Modifikasi Kotak Polistiren Untuk Penyimpanan Dingin Sayur Kubis dengan Menggunakan Es Kering Sebagai Media Pendingin. Jurnal Beta (Biosistem Dan Teknik Pertanian), 9(2), 212–222.

Harnanik, S. 2018. Kajian Perubahan Karakteristik Mutu Sawi Segar Selama Penyimpanan dengan Pencucian Air Berozon pada Suhu dan Kemasan Berbeda. Prosiding Seminar Nasional I Hasil Litbangyasa Industri Palembang, BPTP Sumatera Selatan, Palembang, 18 Oktober 2018. http://ejournal.kemenperin.go.id/pmbp/article/view/4457

Harsojuwono, B.A., 1999. Pengembangan Model Pengelolaan Pascapanen Pisang Cavendish. Disertasi. Program Pasca Sarjana, Universitas Airlangga

Hendra, dan Hidayat, S. 2020. Pengaruh Pemanfaatan Cairan Hasil Fermentasi Sawi Putih (Brassica Rapa L. Var Pekinensis) Sebagai Bahan Pengawet Alami Terhadap Kualitas Ikan Tambakan (Helostoma Temminckii C.V.). Edubiolock, 1(2), 1–9.

Martini, N. K. S., Utama, I. M. S., Pudja, I. A. R. P. 2017. Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Bunga Kol (Brassica Oleracea Var. Botrytis) pada Suhu Ruang. Jurnal Beta (Biosistem Dan Teknik Pertanian), 5(2), 49-58.

Penglipurati, S. T., dan Adiluhung, H. 2018. Perancangan Sistem Penjaga Kualitas Produk Pada Sarana Jual Komoditas Hortikultura. E-Jurnal Proceeding of Art & Design, 5(3), 3879–3887.

Putra, I. D., Baheramsyah, A., dan Cahyono, B. 2014. Modifikasi Coolbox dengan Insulasi Pendinginan Freon pada Ruang Muat Kapal Ikan Tradisional. Jurnal Teknik Pomits, 3(1), 119–123.

Takaendengan, V., Longdong, I., dan Wenur, F. 2015. Kajian Perubahan Mutu Kubis (Brassica Oleracea Var Gran 11) dalam Kemasan Plastik Selama Penyimpanan. Jurnal Unsrat, 6(17), 67–77. Https://Doi.Org/10.35791/Cocos.V6i17.10532

Utama, I. M. S., Antara, N. S. 2013. Pasca Panen Tanaman Tropika: Buah Dan Sayur. Denpasar. Universitas Udayana, 8-9.

Wulantika, T. 2021. Perubahan Kondisi Produk Hortikultura Pada Penyimpanan Suhu Rendah dan Suhu Ruang. Jurnal Hortuscoler, 2(1), 20–25. Https://Jurnalpolitanipyk.Ac.Id/Index.Php/Jh

Downloads

Published

2023-09-30 — Updated on 2026-02-11

Versions

How to Cite

Sepriani, N. W. D., Pudja, I. A. R. P., & Setiyo, Y. (2026). Cooling Techniques with Concentration of Dry Ice and Long Cold Storage Time on the Quality of Chinese Cabbage . Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(2), 325–335. https://doi.org/10.24843/JBETA.2023.v11.i02.p10 (Original work published September 30, 2023)

Issue

Vol. 11 No. 2 (2023): September

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

<< < 2 3 4 5 6 7