pengaruh kemasan dan lama simpan terhadap kualitas cabai merah (capsicum annum L)

dela putri ana, rita hayati, hasanuddin hasanuddin

Abstract


Chili is a horticultural commodity that has a high Horticultural economic value. Packaging is defined in general as the outermost part that wraps a product with the aim of protecting the product from weather, shocks and collisions against other objects. Packaging is a coordinated system for preparing goods to be ready for transportation, distribution, storage, sale and use. This research was conducted at the Seed Technology Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh from November to December 2022. The materials used in this study were 432 red chilies for all treatments. The packaging materials used are banana leaves, newsprint and polyethylene plastic. The tools used are cutting boards, knives, stationery, cameras, analytical scales, aluminum cups, label paper, ovens, pipettes, measuring cups, beakers, burrettes, elenmeyer flasks, spray bottles, lumping and pestle and research support tools. other. This study used a 3x4 factorial randomized block design (RBD) with 3 replications consisting of 2 factors so that there were 12 treatment combinations in which there were 36 experimental units. For 1 experimental unit, 12 units were used, thus for all experimental units, 432 chilies were used. The factors studied were the effect of packaging and storage time on the quality of red chilies, which consisted of 2 factors, namely: a. packaging  which consists of 3 levels, namely:  Banana leaves,  : Newspaper, : Polyethylene plastic and factor b. shelf life  consisting of 4 levels, namely : 7 days,  : 14 days,  : 21 days, : 28 days. The results showed that the packaging of red chili had a very significant effect on the organoleptic test (aroma) on the packaging Banana leaves and  Newspaper. The storage time has a very significant effect on vitamin C levels, storage time 1 week, L color (brightness) 1 week storage time, a color (pink) on storage time 1 week, b color (red old) long storage 1 week, organoleptic (color) long storage 1 week and organoleptic (taste) long storage 2 weeks, but significantly affected by organoleptic test (aroma) on long storage  1 Sunday. And there can be no interaction between the effect of packaging and storage time on the quality of red chili on weight loss, moisture content, vitamin C content, L color (brightness), color a (pink), color b (dark red), organoleptic (color), organoleptic (texture), organoleptic (aroma) and organoleptic (taste).


Keywords


red chili, packaging, shelf life

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References


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ISSN / E-ISSN1907-2686 / 2597-9108
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Fakultas Pertanian, Universitas Syiah Kuala.