PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM
ABSTRACT: This research was aimed
to find the best type of plastic packaging to prolong the shelf life of chilli
(Capsicum annuum L.) puree in the vacuum packaging system. The research was done in the laboratorium of
Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas
Jambi. The types plastic use were thick
polypropilen, thin polypropilen, and high density polyetilen. The storage time
was 60 days. The samples were analyzed
for their water content, vitamin C, total soluble solid, pH, capsaicin content
and total microba every 15 days (0, 15, 30, 45, 60). The results show that the type of plastic
packaging significantly affected the quality of the chilli puree stored for 60
days. The best treatment was found in
chilli puree vacuumly packed in thick polypropylene and stored for 2
months. The puree has the characteristic
of 79,10% water content, 36 mg/100 gr of vitamin C and pH of 4,14.
Keywords: red chilli, vacuum packaging, polypropylene
Penulis: Dharia Renate
Kode Jurnal: jppertaniandd090035
