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http://repository.ipb.ac.id/handle/123456789/154480
Title: | Perpanjangan Umur Simpan Cabai Rawit (Capsicum frutescens L. cv. Bonita) dengan Pelapisan Emulsi Minyak Kelapa Sawit |
Other Titles: | Shelf Life Extension of Cayenne Pepper (Capsicum frutescens L. cv. Bonita) with Palm Oil Emulsion Coating |
Authors: | Efendi, Darda Sukma, Dewi Adli, Dzakia Wranggana Parama |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Cabai rawit (Capsicum frutescens L.) merupakan komoditas sayur yang
sering mengalami permasalahan terkait mutu dan umur simpannya. Hal tersebut karena cabai rawit mempunyai karakteristik yang lunak dan berair sehingga mudah mengalami kerusakan. Edible coating menjadi sebuah teknologi dalam memperpanjang masa simpan produk pertanian segar. Pelapisan yang dilakukan pada cabai rawit menggunakan senyawa organik yang aman untuk dikonsumsi manusia sehingga tidak menyebabkan adanya efek samping setelah mengonsumsi. Penelitian bertujuan menganalisis pengaruh konsentrasi minyak sawit dari emulsi minyak kelapa sawit dalam air sebagai pelapis yang digunakan dalam memperpanjang umur simpan cabai rawit pada suhu ruang. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) faktor tunggal, yaitu konsentrasi bahan pelapisan. Pelapisan menggunakan emulsi minyak kelapa sawit dengan konsentrasi 0% (kontrol), 3%, 6%, 9%, dan 12%. Pelapisan dengan emulsi minyak kelapa sawit konsentrasi 12% berpengaruh nyata dalam mempertahankan warna cabai rawit setelah dipanen. Perlakuan pelapisan menggunakan emulsi minyak kelapa sawit menyebabkan munculnya keriput pada buah dan meningkatkan persentase munculnya cendawan, serta pembusukan buah. Perlakuan pelapisan emulsi minyak kelapa sawit pada cabai rawit menghasilkan tampilan buah yang mengkilap, tetapi tidak mampu memperpanjang umur simpan melebihi perlakuan kontrol (15 HSP). Cayenne pepper (Capsicum frutescens L.) is vegetable commodity that often experience problems related to quality and shelf life. This is because cayenne pepper has soft and juicy characteristics that are easily damaged. Edible coating becomes a technology to extend the shelf life fresh farm product. The coating carried out on cayenne pepper uses organic compounds that are safe for human consumption so that is does not cause any side effects after consume. The study aims to analyze the effect of palm oil concentration of palm oil emulsion in water as coating used in extending the shelf life of cayenne pepper at room temperature. The study used a single factor randomized complete block design (RCBD), namely the concentration of coating material. Coating was using palm oil emulsion at concentrations of 0% (control), 3%, 6%, 9%, and 12%. The treatment with 12% palm oil emulsion concentration had a significant effect on mantaining the color of cayenne pepper after harvest. Palm oil emulsion coating causes wrinkles to appear on the fruit and increases the percentage of fungi appearing and fruit rot. The palm oil emulsion coating treatment on cayenne pepper produced a shiny fruit appearance, but was unable to extend the shelf life beyond the control treatment (15 days after application). |
URI: | http://repository.ipb.ac.id/handle/123456789/154480 |
Appears in Collections: | UT - Agronomy and Horticulture |
Files in This Item:
File | Description | Size | Format | |
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cover_A2401201130_35e4a6f6d44f4933acee580f5e4f59e6.pdf | Cover | 307.47 kB | Adobe PDF | View/Open |
fulltext_A2401201130_ae75c32658f546e6b918949b82f488ea.pdf Restricted Access | Fulltext | 581.25 kB | Adobe PDF | View/Open |
lampiran_A2401201130_4052b1af1ee842dbb686c1f13c2a7cee.pdf Restricted Access | Lampiran | 230.26 kB | Adobe PDF | View/Open |
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