Penggunaan NaCL dan Asam Sitrat untuk Memperpanjang Umur Simpan dan Mutu Cabai Rawit (Capsicum frutescens L.)

JURNAL GALUNG TROPIKA

View Publication Info
 
 
Field Value
 
Title Penggunaan NaCL dan Asam Sitrat untuk Memperpanjang Umur Simpan dan Mutu Cabai Rawit (Capsicum frutescens L.)
 
Creator Sabahannur, St.; Universitas Muslim Indonesia Makassar
 
Subject Teknologi Hasil Pertanian; Ilmu Pangan
NaCl; citric acid; cayenne pepper; preservatives; metabolism; texture
 
Description Chili cannot be stored for a long time in a fresh condition because it was a living structure that is still carrying out metabolic reactions. Chili after harvesting still maintains the physiological system as it was still attached to the plant. Metabolic reactions will trigger chili damage quickly. The efforts to prevent this should be made to maintain the quality and shelf life of chilies by minimizing metabolic processes, such as suppressing the rate of respiration through regulating the environmental conditions of storage and use of preservatives. The study aimed to determine the effect of concentration of NaCl and citric acid on the shelf life and quality of chili. The study was arranged using a Completely Randomized Design (CRD) with a combination of types and concentrations of preservatives. with the treatment of NaCl concentrations of 1%, 2%, 3%, and Citric Acid respectively 1%, 2%, 3%. The parameters observed were weight loss, shelf life, texture, total microbes, and vitamin C content. The results showed that the use of preservatives significantly affected the shelf life and quality of cayenne pepper. The preservative NaCl 3% given a better effect on cayenne pepper, in terms of the lowest weight loss of 22.8%, the maximum shelf life of 78 days, the number of microbes 12 cfu/g sample, and the texture is rather soft after storage.
 
Publisher Fapetrik-UMPAR
 
Contributor
 
Date 2020-04-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://jurnalpertanianumpar.com/index.php/jgt/article/view/546
10.31850/jgt.v9i1.546
 
Source JURNAL GALUNG TROPIKA; Vol 9, No 1 (2020); 31 - 40
JURNAL GALUNG TROPIKA; Vol 9, No 1 (2020); 31 - 40
2407-6279
2302-4178
10.31850/jgt.v9i1
 
Language ind
 
Relation https://jurnalpertanianumpar.com/index.php/jgt/article/view/546/pdf_77
https://jurnalpertanianumpar.com/index.php/jgt/article/downloadSuppFile/546/58
 
Rights Copyright (c) 2020 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library