MUTU FISIK DAN KIMIA CABAI MERAH KERITING (Capsicum annuum L.) DENGAN PERLAKUAN JENIS KEMASAN DAN SUHU PENYIMPANANDEDINSUHENDRAauthorCurly 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.SB Plant culture2026-04-21UNIVERSITAS SULTAN AGENG TIRTAYASA;AGROEKOTEKNOLOGIThesis