PENGARUH JENIS KEMASAN DAN PENYIMPANAN SUHU RENDAH TERHADAP PERUBAHAN KUALITAS CABAI MERAH KERITING SEGAR
ABSTRACT: During postharvest
handling of red curly chili, transportation and temporary storage are critical
step due to high losses. The objcctives of this study were to analyze the
effect of packaging material and low temperature storage on the quality changes
of fresh red curly chili and to determine the optimum combination of packaging
material and temperature storage. After being harvested, samples of red curly
chili were sorted and packed in differents packaging material of 3 kg and
transported to the laboratory within 5 hours at ambient temperature condition.
During storage period, the visual appearance, change in respiration rate,
weight loss, firmness and color were measured. Waring, plastic sack and
polipropilene plastic were selected as packaging materials, temperature of 10,
15OC and ambient temperature were set as storage temperature. The results show
that packaging material and temperature storage influenced the respiration
rate, weight loss and firmness of red curly chili. Lightness (L*) correlated
only with packaging material. The interaction between packaging material and
temperature storage has only correlation with weight loss. The highest losses
of 21.06±0.4 was resulted for the combination of waring packaging at room
temperature. The lowest losses of 0.12%±0.1 was found for the combination of
polipropoline plastic packaging at 10OC. The longest storage period up to 29
days was found for those red curly chili stored at combination of polipropilene
plastic packaging at 10OC.
Penulis: Asmeri Lamona, Y.
Aris Purwanto, Sutrisno
Kode Jurnal: jppertaniandd150358