PENGARUH KONSENTRASI BAWANG PUTIH SEBAGAI PENGAWET ALAMI TERHADAP UMUR SIMPAN DAN MUTU CABAI MERAH BESAR (Capsicum annuum L.)

Nursyamsi Sudirman, St. Sabahannur, Suraedah Alimuddin

Abstract


This study aims to determine the effect of concentration of garlic as a natural preservative on the shelf life and quality of large red chili (Capsicum annuum L). This research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Indonesian Muslim University, Makassar. Using a completely randomized design (CRD) consisting of 5 treatments, namely a concentration of 0% (without garlic, only with distilled water) with a concentration of 25% (75 grams of garlic). 50% concentration (150 grams of garlic), 75% concentration (150 grams of garlic), 100% concentration (300 grams of garlic) in 300 ml of distilled water. The results of this study indicate that large red chilies with garlic have a significant effect on parameters, weight loss, color, texture, and shelf life. Large red chilies soaked in garlic with a concentration of 100% (300 grams/ 300 ml of distilled water) resulted in the lowest weight loss with a value of 46.56%, color with a score of 5.17%, and texture 4.3% with a shelf life of 21 days. And the damage to big red chilies was caused by the fungus Colletotrichum sp. Giving garlic with a concentration of 100% (300 grams of garlic/300 ml of distilled water) can extend and maintain the quality of big red chilies for 21 days.


Keywords


big red chili ; shelf life; garlic; natural preservative

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