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http://repository.ipb.ac.id/handle/123456789/114720
Title: | Pelapisan dan Penyimpanan Suhu Rendah pada Cabai Rawit (Capsicum frutescens) Varietas Lokal Garut dan Ori 212 |
Other Titles: | Coating and Low-Temperature Storage of Cayenne Pepper (Capsicum frutescens) of Lokal Garut and Ori 212 Varieties |
Authors: | Efendi, Darda Matra, Deden Derajat Usmani, Dwi Utami Nur |
Issue Date: | Sep-2022 |
Publisher: | IPB University |
Abstract: | Cabai rawit memiliki kadar air cukup tinggi sehingga tidak dapat disimpan
terlalu lama serta mudah mengalami kerusakan. Buah cabai yang sudah dipanen
masih melangsungkan aktivitas fisiologis dan metabolisme sampai buah
memasuki tahap pembusukan. Perlu penanganan pasca panen yang dapat
memperpanjang umur simpan dan mempertahankan mutu cabai rawit, contohnya
pelilinan menggunakan bahan yang aman dikonsumsi seperti lilin lebah, lilin
karnauba, dan kitosan. Penelitian bertujuan mengetahui konsentrasi dari masing masing bahan pelapisan yang efektif memperpanjang masa simpan dan
mempertahankan mutu buah dengan penyimpanan suhu rendah. Penelitian
menggunakan Rancangan Acak Kelompok (RAK) faktor tunggal yaitu
konsentrasi bahan pelapisan. Pengamatan yang dilakukan terdiri dari
pengamatan destruktif meliputi pengukuran kadar air pada awal sebelum
perlakuan dan pengamatan non-destruktif meliputi pengukuran susut bobot,
kualitas visual buah, kemunculan gejala penyakit, pembusukan buah, dan buah
kering. Hasil penelitian menunjukkan pelilinan dikombinasi dengan
penyimpanan pada suhu rendah dapat menekan susut bobot, mempertahankan
kualitas visual, serta menghambat kemunculan gejala penyakit. Pelapisan
menggunakan lilin lebah 0,5%, lilin karnauba 1,5%, dan kitosan 1,5% dengan
penyimpanan suhu rendah mampu mempertahankan kualitas buah selama 30
hari. Cayenne pepper has a properly high moisture content so it makes fruit can’t be stored for too long and it is easily damaged. The cayenne pepper that has been harvested still carries out physiological and metabolic activities, until chili pepper has a stage of decay. Further postharvest handling is needed to extend the shelf life and maintain the quality of chili pepper, coating fruit with safe materials for consumption. The coating materials used such as bees wax, carnauba wax, and chitosan. This study aims to determine the concentration of each different coating material that is effective to extend the shelf life and maintain fruit quality with low-temperature storage. The study also used a single factor Randomized Block Design (RAK), namely the concentration of coating material. The parameters observed are destructive and non-destructive. Destructive parameters include moisture content and non-destructive parameter included fruit weight loss, visual quality of fruit, the appearance of disease symptoms, fruit rot, and dryness. The results showed that coatings in combination with low-temperature storage could reduce weight loss, maintain visual quality, and inhibit the appearance of disease symptoms. Waxing with bees wax 0,5%, carnauba 1,5%, and chitosan 1,5% with low-temperature storage was able to maintain fruit quality for 30 days. |
URI: | http://repository.ipb.ac.id/handle/123456789/114720 |
Appears in Collections: | UT - Agronomy and Horticulture |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
cover.pdf Restricted Access | Cover | 467.44 kB | Adobe PDF | View/Open |
full text.pdf Restricted Access | full text | 659.41 kB | Adobe PDF | View/Open |
lampiran.pdf Restricted Access | lampiran | 1.56 MB | Adobe PDF | View/Open |
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