PENGARUH SUHU DAN JENIS KEMASAN TERHADAP UMUR SIMPAN DAN MUTU CABAI RAWIT (Capsicum frutescens L.)

Nuridayat Nuridayat, St Sabahannur, Suraedah Alimuddin

Abstract


This study aims to determine the effect of temperature on the shelf life and quality of cayenne pepper. Knowing the effect of the type of packaging on the shelf life and quality of cayenne pepper. Knowing the effect of the interaction of temperature and type of packaging on the shelf life and quality of cayenne pepper. The research was carried out at the Post-Harvest Technology Laboratory, Faculty of Agriculture, Indonesian Muslim University from February to March 2021. The study used a Completely Randomized Design (CRD) with two factors and was repeated 3 times. The first factor is the type of packaging consisting of 4 levels: without packaging, polyethylene plastic packaging, polypropylene plastic packaging and styrofoam packaging. The second factor is the storage temperature consisting of 3 levels: 5oC, 7oC and 9oC. Parameters observed were weight loss, vitamin C, color and texture. The results showed that storage of cayenne pepper at a temperature of 5oC resulted in higher vitamin C, namely 0.186% and unpackaged cayenne pepper produced higher vitamin C at 0.240%, while the use of polypropylene (PP) packaging with storage at 5oC resulted in cayenne pepper with lower weight loss. low that is 12.08%, color and texture are still good both at the shelf life of 52 days.


Keywords


Cayenne Pepper; Temperature; Polypropylene; Polyethylene; Styrofoam

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References


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