pengaruh lama pencelupan dengan edible coating gel lidah buaya (Aloe vera) dan lama simpan terhadap kualitas cabai rawit (capsicum frutescens L.)

Abstract

       Penelitian ini bertujuan untuk mengetahui pengaruh lama pencelupan dengan gel lidah buaya dan lama simpan terhadap kualitas cabai rawit. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih Jurusan Agroteknologi Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh pada Agustus sampai September 2021. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 4x3 dengan 3 ulangan yang terdiri dari 2 faktor yaitu lama pencelupan (kontrol, 5, 10, 15 menit) dan lama simpan (7, 14, dan 21 hari). Sehingga terdapat 12 kombinasi perlakuan dan 3 ulangan. Adapun parameter yang diamati pada penelitian ini yaitu: susut bobot, kadar air, kadar vitamin C, uji warna, dan organoleptik.

      Hasil penelitian ini menujukkan bahwa lama pencelupan dengan edible coating  gel lidah buaya berpengaruh sangat nyata terhadap kadar air, berpengaruh nyata terhadap vitamin C, aroma, serta berpengaruh tidak nyata terhadap susut bobot, warna L, warna A, warna B, dan organoleptikk warna dan tekstur. Kualitas cabai rawit terbaik dijumpai pada perlakuan lama pencelupan 10 menit (P₂). Lama simpan berpengaruh sangat nyata terhadap susut bobot, kadar air, vitamin C, warna B. Berpengaruh nyata terhadap warna A. serta berpengaruh tidak nyata terhadap warna L, organoleptik warna, tekstur, dan aroma. Kualitas cabai rawit terbaik dijumpai pada perlakuan lama simpan 7 HSP (L₁).

The Effect of Immersion Time and Storage Time With Aloe vera Gel Edible Coating On the Quality of Cayenne Papper (Capsicum frutescens L.)

        This study aims to determine the effect of dyeing time and shelf life with aloe vera gel (Aloe vera) on the quality of cayenne pepper. This research was carried out at the Seed Science and Technology Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh from August to September 2021. This study used a Randomized Group Design (RAK) of a 4x3 factorial pattern with 3 repeats consisting of 2 factors, namely the length of immersion (control, 5, 10, 15 minutes) and the length of storage (7, 14, and 21 days), so that there were 12 combinations of treatments and 3 tests. The parameters observed in this study were: weight loss, water content, vitamin C, color test, and organoleptics. The results of this study show that the length of dyeing with edible coating aloe vera gel has a very real effect on water content, a real effect on vitamin C, aroma, and an unreal effect on weight shrinkage, L color, color a, color b, and organoleptick color and texture. The best quality cayenne pepper is found in the long treatment of dyeing 10 minutes (P2). Long shelf life has a very noticeable effect on weight shrinkage, moisture content, vitamin C, color b. Significant effect on color a. As well as an unreal effect on L color, organoleptic color, texture, and aroma. The best quality of cayenne pepper is found in the long-term treatment of 7 HSP (L1). There is a noticeable interaction between the length of dyeing and the length of storage to the moisture content, and the shrinkage of weights, but it has an unreal effect on other changes. The best quality of cayenne pepper is found in the long treatment of dyeing 10 minutes (P2) with a shelf life of 7 HSP (L1).