PENGARUH PELAPISAN AGAR DAN JENIS KEMASAN TERHADAP SIFAT FISIK DAN KIMIA BUAH CABAI MERAH BESAR (Capsicum annuum L.)

Novitarianti Novitarianti, Aminah Aminah, Suraedah Alimuddin

Abstract


Chili is one of the horticultural commodities that have high economic value. This study aims to determine the effect of agar coating on the physical and chemical properties of large red chili fruit and to determine the effect of packaging type on the physical and chemical properties of large red chili fruit. The research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Universitas Muslim Indonesia from May to June 2023. This study used a completely randomized design with 2 factors. Each treatment was repeated 3 times so there were 27 trials. The first factor was agar coating consisting of 1.0 gram/100 ml water, 1.5 gram/100 ml water, and 2.0 gram/100 ml water. The second factor is the type of packaging which consists of control or no packaging, Polypropylene packaging, and Polyethylene packaging. The results showed that in agar coating, the highest vitamin C content was obtained, namely 5.184 mg/100 g in 1.0 gram agar coating. Color organoleptic test and texture organoleptic test with 1.5-gram agar coating has the longest shelf life of 13 days with red skin color and hard agar texture. 

Keywords


Large Red Chili, Agar Coating, Polypropylene packaging, and Polyethylene packaging

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DOI: https://doi.org/10.33096/agrotekmas.v4i3.395

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