Mutu Cabai Rawit (Capsicum Frutescens L) Pada Tingkat Kematangan Dan Suhu Yang Berbeda Selama Penyimpanan

Edowai, Desi Natalia; Kairupan, Stella; Rawung, Handry

doi:10.21107/agrointek.v10i1.2021

Cited by 5 publications

(6 citation statements)

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“…Nonetheless, the redness (a*) and yellowness (b*) level of chilies increased as storage time increased. This is in line with Edowai et al (2016). Some pigments exhibit transformations after storage.…”

Section: Table 3 Physical Properties Of Fresh Red Chilies During Storagesupporting

confidence: 83%

“…Lannes et al (2007) stated that as chilies ripen, the carotenoid pigments, capsanthin, capsorubin, and cryptocapsin were synthesized. The most noticeable color changes occurred during ripening, including synthesis of carotenoids, degradation of chlorophyl, and creation of anthocyanins (Edowai et al, 2016).…”

Section: Table 3 Physical Properties Of Fresh Red Chilies During Storagementioning

confidence: 99%

“…Lamona et al (2015) observed that weight losses might be slowed by up to 0.12% on curly red chilies using polypropylene (PP) plastic and stored at 10℃ for 29 days. While, Edowai et al (2016) reported that the ripening level of green and reddish-green fruit could sustain cayenne pepper quality during storage.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ozone Solution Immersion Treatment on The Quality of Fresh Red Chilies During Modified Cold-Storage

Teoriman

Ratnaningsih²,

Setyadjit³

et al. 2022

JTEP-L

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Chili is a vegetable with a characteristic of high moisture content, so easily damaged, and short shelf life. Most Indonesian households prefer to consume red chilies in fresh form. So, specific treatment is required to ensure the quality and shelf life of fresh red chilies. The objective of this study was to analyze the quality of red chilies stored in modified cold storage with and without dissolved ozone solution treatment. Red chilies were stored in perforated polyethylene (PE) plastic at 8±2℃ and 89±2% relative humidity. Fresh red chilies were investigated for hardness, color, moisture content, vitamin C, and capsaicin after 0, 1, 2, 3, and 4 weeks of storage. The modified cold storage preserved fresh red chilies for three weeks without ozone treatment and four weeks with ozone treatment. The moisture and vitamin C content remained stable, but the color, hardness, and capsaicin content significantly decreased. Keywords: Chilies freshness, red chili, ozone treatment, modified cold storage, shelf life

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Section: Table 3 Physical Properties Of Fresh Red Chilies During Storagesupporting

confidence: 83%

Section: Table 3 Physical Properties Of Fresh Red Chilies During Storagementioning

confidence: 99%

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Effect of Ozone Solution Immersion Treatment on The Quality of Fresh Red Chilies During Modified Cold-Storage

Teoriman

Ratnaningsih²,

Setyadjit³

et al. 2022

JTEP-L

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“…This condition may release water from chili cellular that was indicated by chili the increase in the water release [24]. Changes in water content contained during the storage of chili paste could be influenced by the metabolism in chili paste, such as respiration and fermentation so that foodstuffs in the form of fruits and vegetables may release water during the storage process [25].…”

Section: Water Lossmentioning

confidence: 99%

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

Al-Baarri

Mawarid

Abduh

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Chili production received significant attention from Indonesian farmers due to the national income based on agricultural products. As happen in Indonesia, chili production depends on the season, resulting in the national stock and the price. The second-grade chili is easily available in the traditional market with low-medium quality but less shelf life quality. This research identified the treatment of chili using ozone after harvesting. Basic processing was used to produce chili paste. A10 kg of second-grade chili from a local farm was obtained. The chili without ozone was also used as control. The treatment for chili was washed in ozone through the method of ozone water. Chili paste was packaged in the aluminum packaging and heating. The chili paste was stored at room temperature for 12 days and the tests were conducted in every 6 days. This research had not shown a significant increase in water loss, but the aroma of chili had significant changes in the last day. Aromatic sense was obtained from consumer preferences upon the color of chili paste which indicated less changes in chili paste. In conclusion, chili paste with ozone treatment provided a remarkable positive effect on water loss, aromatic sense, and consumer preference.

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“…Pengukuran warna dan ukur simpan diukur menggunakan nilai color difference dengan aplikasi colorimeter research lab tools versi 3.5.2. nilai yang digunakan dalam analisis data adalah nilai color difference yang dihitung dengan menggunakan rumus sebagai berikut (Edowai et al, 2017).…”

Section: Warnaunclassified

Pengaruh Penambahan Konsentrasi Air Garam Dapur (Nacl) Dan Lama Perendaman Terhadap Mutu Bunga Kol (Brassica Oleracea Var.Botrytis L.) Selama Penyimpanan Suhu Dingin

Popi¹,

Pudja²,

Wirawan³

2021

jbeta

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Bunga kol (Brassica oleracea var.botrytis L.) merupakan salah satu hasil pertanian yang mudah rusak, guna menangani permasalahan tersebut, perlu dilakukan pengawetan untuk mempertahankan mutu bunga kol. Salah satu teknik yang dapat digunakan untuk pengawetan tersebut adalah perendaman dengan garam dapur (NaCl). Tujuan penelitian ini adalah untuk mengetahui pengaruh kosentrasi air garam dan lama perendaman terhadap mutu bunga kol selama penyimpanan dingin dan untuk mengetahui kosentrasi garam terbaik terhadap mutu dan lama perendaman yang terbaik pada bunga kol. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, yaitu perlakuan kosentrasi NaCl dan lama perendaman, pengukuran berlangsung selama 10 hari dengan 2 kali ulanganrlakuan kosentrasi garam dapur (NaCl) sebanyak 3%, 6%, 9% dan lama perendaman 10, 20 dan 30 menit. Hasil penelitian setelah proses analisis menggunakan aplikasih SPSS 16 sebagai alat bantu pengolah data dalam menentukan pengaruh variabel penelitian terhadap objek penelitian serta dilakukan uji duncan untuk menentukan perbedaan hasil dari setiap perlakuan. Hasil penelitian menunjukan bahwa perendaman menggunakan garam dapur (NaCl) 10gram dengan konsentrasi 6% dan waktu perendaman selama 20 menit menunjukan hasil terbaik setelah dilakukan pengamatan selama 10 hari. Cauliflower (Brassica oleracea var. botrytis L.) is one of the perishable agricultural products. Handling these problems, preservation is necessary in order to maintain the quality of cauliflower. One technique that can be used for preservation is soaking with salt (NaCl). The purpose of this study was to determine the effect of salt water concentration and soaking time on the quality of cauliflower during cold storage and to determine the best salt concentration on quality and the best soaking time on cauliflower. This research method uses a Completely Randomized Design (CRD) consisting of 10 treatments and 2 replications with a concentration of salt (NaCl) of 3%, 6%, 9% and soaking time of 10, 20 and 30 minutes. The results of the study after the analysis process using SPSS 16 as a data processing tool in determining the effect of research variables on the research object as well Duncan to determine the difference in the results of each treatment. The results showed that soaking using table salt (NaCl) 10 grams with a concentration of 6% and soaking time for 20 minutes showed the best results after 10 days of observation.

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Mutu Cabai Rawit (Capsicum Frutescens L) Pada Tingkat Kematangan Dan Suhu Yang Berbeda Selama Penyimpanan

Abstract: The objective of this study is to know the ripeness level of small chilli and the right temperature during storage as far as the quality of small chilli can to defend until marketing.

Cited by 5 publications

References 0 publications

Effect of Ozone Solution Immersion Treatment on The Quality of Fresh Red Chilies During Modified Cold-Storage

Effect of Ozone Solution Immersion Treatment on The Quality of Fresh Red Chilies During Modified Cold-Storage

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

Pengaruh Penambahan Konsentrasi Air Garam Dapur (Nacl) Dan Lama Perendaman Terhadap Mutu Bunga Kol (Brassica Oleracea Var.Botrytis L.) Selama Penyimpanan Suhu Dingin

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