Meningkatkan Mutu dan Daya Simpan Paprika Hijau (Capsicum annuum L.) melalui Kombinasi Ozonisasi dan Suhu Penyimpanan

Abstract

Abstrak.Paprika hijau (Capsicum annuum L.) adalah komoditas hortikultura penting dengan prospek cerah di pasar domestik dan internasional. Tantangan utama budidayanya di Indonesia adalah rendahnya pengetahuan pascapanen dan teknologi penyimpanan, yang menyebabkan penurunan kualitas dan kerugian ekonomi. Penelitian ini bertujuan mengkaji pengaruh lama perendaman ozon dan suhu penyimpanan terhadap mutu dan umur simpan paprika hijau. Paprika dibersihkan, disortir, dan direndam dalam sistem ozonisasi (0, 5, 10, dan 15 menit) lalu disimpan pada suhu ruang (27C) dan rendah (10C). Parameter yang diukur meliputi jumlah bakteri, susut bobot, kandungan vitamin C, kekerasan, warna, dan uji sensori. Data dianalisis dengan ANOVA dan uji Duncan pada tingkat signifikansi 5%. Hasil menunjukkan perendaman ozon dan suhu penyimpanan memengaruhi jumlah bakteri, susut bobot, kekerasan, dan uji sensori, namun tidak signifikan terhadap vitamin C, chroma, dan hue. Perlakuan terbaik adalah perendaman ozon 15 menit pada suhu penyimpanan 10C, yang menghasilkan jumlah bakteri 25 10 CFU/ml, susut bobot 7,4%, vitamin C 133,76 mg/100 g, dan hasil sensori terbaik. Penelitian ini menunjukkan pentingnya kombinasi perendaman ozon dan suhu penyimpanan untuk meningkatkan mutu dan umur simpan paprika hijau.Mantaining the Quality and Shelf Life of Green Peppers (Capsicum annuum L.) through a Combination of Ozonization and Storage TemperatureAbstract.Green peppers (Capsicum annuum L.) is an important horticultural commodity with bright prospects in domestic and international markets. The main challenges of its cultivation in Indonesia are the low knowledge of post-harvest and storage technology, which causes quality degradation and economic losses. This study aimed to examine the effect of ozone immersion duration and storage temperature on the quality and shelf life of green bell pepper. The bell peppers were cleaned, sorted, and immersed in an ozonation system (0, 5, 10, and 15 minutes) then stored at room temperature (27C) and low (10C). The parameters measured included the number of bacteria, weight loss, vitamin C content, hardness, color, and sensory tests. Data were analyzed by ANOVA and Duncan's test at a significance level of 5%. The results showed that ozone immersion and storage temperature affected the number of bacteria, weight loss, hardness, and sensory tests, but were not significant for vitamin C, chroma, and hue. The best treatment was 15 minutes of ozone immersion at a storage temperature of 10C, which resulted in a bacterial count of 25 10 CFU/ml, a weight loss of 7.4%, vitamin C of 133.76 mg/100 g, and a sensory result with the highest score of 5.00. This study demonstrated the importance of the combination of ozone immersion and storage temperature to improve the quality and shelf life of green peppers.