SUHENDRA, DEDIN (2026) MUTU FISIK DAN KIMIA CABAI MERAH KERITING (Capsicum annuum L.) DENGAN PERLAKUAN JENIS KEMASAN DAN SUHU PENYIMPANAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Curly red chili (Capsicum annuum L.) is a horticultural commodity that has high economic value but has a relatively short shelf life. Damage to chili fruit can be reduced by using the type of packaging and maintaining storage temperature so that the quality of the chili can be maintained. This study aims to analyze the effect of the type of packaging and storage temperature on the physical and chemical quality of curly red chili during storage. The study used a factorial Split-Plot Design with 2 factors and was carried out with 3 replications. The first factor was the use of the type of packaging consisting of K1 = PP Plastic, K2 = HDPE Plastic and K3 = without packaging. The second factor was the storage temperature which includes S1 = 4°C, S2 = 10°C and S3 = room temperature (16°C-25°C). Each replication consisted of 10 chilies so that the number of chilies used was 270. The parameters observed included weight loss (%), hardness (mm/g/s), color, pH and vitamin C content (%). The results of the study showed that PP packaging had a very significant effect on the weight loss observation parameters, with the lowest average value, namely (8.88%) and maintaining the vivid reddish orange color the most (3), in the observation of 16 DAS. The storage temperature of 10oC had a very significant effect on the weight loss parameters with the lowest average value, namely (20.36%), hardness (1.40 mm/g/s), maintaining the vivid reddish orange color (3), maintaining pH (5.79) and the highest vitamin C content (19.41%) in the observation of 16 DAS. There was an interaction between the treatment of packaging type and storage temperature on the weight loss parameters.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Cabai merah keriting (Capsicum annuum L.) merupakan komoditas hortikultura yang memiliki nilai ekonomi tinggi namun umur simpannya relatif pendek. Kerusakan buah cabai dapat dikurangi dengan menggunakan jenis kemasan dan menjaga suhu penyimpanan sehingga kualitas cabai dapat terjaga. Penelitian ini bertujuan untuk menganalisis pengaruh jenis kemasan dan suhu penyimpanan terhadap kualitas fisik dan kimia cabai merah keriting selama penyimpanan. Penelitian ini menggunakan Rancangan Split-Plot faktorial dengan 2 faktor dan dilakukan dengan 3 ulangan. Faktor pertama adalah penggunaan jenis kemasan yang terdiri dari K1 = Plastik PP, K2 = Plastik HDPE dan K3 = tanpa kemasan. Faktor kedua adalah suhu penyimpanan yang meliputi S1 = 4°C, S2 = 10°C dan S3 = suhu ruang (16°C-25°C). Setiap ulangan terdiri dari 10 buah cabai sehingga jumlah cabai yang digunakan adalah 270 buah. Parameter yang diamati meliputi kehilangan berat (%), kekerasan (mm/g/s), warna, pH dan kadar vitamin C (%). Hasil penelitian menunjukkan bahwa penggunaan jenis kemasan PP memberikan pengaruh terbaik terhadap parameter pengamatan susut bobot, dengan nilai rata-rata terendah, yaitu (8,88%) dan mempertahankan warna jingga kemerahan cerah terbanyak (3) pada umur simpan 16 HSP. Perlakuan suhu penyimpanan 10°C memberikan hasil terbaik terhadap parameter susut bobot dengan nilai rata-rata terendah, yaitu (20,36%), kekerasan (1,40 mm/g/s), mempertahankan warna jingga kemerahan cerah (3), mempertahankan pH (5,79) dan kadar vitamin C tertinggi (19,41%) pada umur simpan 16 HSP. Terdapat interaksi antara perlakuan jenis kemasan dan suhu penyimpann terhadap parameter susut bobot. | |||||||||
| Subjects: | S Agriculture > SB Plant culture | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54211-Program Studi Agroekoteknologi |
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| Depositing User: | Mr Dedin Suhendra | |||||||||
| Date Deposited: | 22 Apr 2026 01:56 | |||||||||
| Last Modified: | 22 Apr 2026 01:56 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/59935 |
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