Setiawan, Renaldi (2019) Efek Suhu Dingin Dan Kelembapan Tinggi Terkontrol Serta Perendaman Dengan Sodium Bikarbonat Dan Pengemas Pp Terhadap Sifat Fisik Cabai Merah Besar (Capsicum Annum L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilakukan untuk menganalisa pengaruh jenis kemasan dan kondisi penyimpanan terhadap sifat fisik cabai merah besar (Capsicum annum L.) dengan menggunakan metode rancangan acak lengkap faktorial (RAL Faktorial) dengan 2 faktor. Faktor pertama adalah jenis kemasan terdiri dari kemasan jala; plastik pp perforasi 8 lubang; dan karung kemas perforasi 8 lubang dan faktor kedua adalah kondisi penyimpanan terdiri dari suhu cooling (8- 10 oC, RH 95%) dan suhu ruang. Respon yang diamati adalah kehilangan bobot, kadar air, tekstur, dan nilai kemerahan (a+). Perendaman dengan larutan sodium bikarbonat 2% selama 4 menit dalam suhu 53,3 oC terbukti mampu untuk menghambat pertumbuhan jamur, sampai hari ke – 42 tidak terdapat jamur tumbuh di permukaan cabai merah. Hasil yang didapatkan menunjukan bahwa cabai merah yang masih dapat diterima adalah cabai merah dengan penyimpanan 35 hari yang disimpan pada suhu cooling dengan kemasan plastik PP perforasi 8 lubang. Jenis kemasan dan kondisi penyimpanan berpengaruh nyata terhadap kehilangan bobot, kadar air, tekstur, dan nilai kemerahan cabai merah besar. Interaksi antara jenis kemasan dan kondisi penyimpanan berpengaruh nyata terhadap kehilangan bobot, kadar air, dan teksur cabai merah besar. Kehilangan bobot cabai merah dengan kemasan PP perforasi 8 lubang di suhu cooling pada hari ke-35 sebesar 35,218 ± 1,601%, kadar air sebesar 75,518 ± 1,921%, nilai tekstur sebesar 35,825 ± 0,685 N, dan nilai kemerahan (a+) sebesar 24,675 ± 1,761.
English Abstract
This study was conducted to analyze the effect of packaging type and storage conditions on the physical properties of large red chili (Capsicum annum L.) using a factorial complete randomized design method with 2 factors. The first factor is the type of packaging consisting of waring packaging; PP plastic perforation 8 holes; and 8 holes perforated plastic bag sacks and the second factor is storage conditions consisting of cooling temperatures (8-10 oC, RH 95%) and room temperature. The responses observed were weight loss, water content, texture, and red value (a +). Soaking with 2% sodium bicarbonate solution for 4 minutes at a temperature of 53.3 oC proved to be able to inhibit fungal growth, until the 42 day there was no fungus growing on the surface of the red chili. The results obtained showed that red chili that was still acceptable was red chili with 35 days storage which was stored at cooling temperature with a PP hole perforated plastic package 8 holes. The type of packaging and storage conditions significantly influence to weight loss, water content, texture, and redness value of large red chili. The interaction between the type of packaging and storage conditions significantly influence for the weight loss, moisture content, and texture of large red chili. Weight loss of red chili pepper with PP perforation 8 holes at cooling temperature on day 35 was 35.218 ± 1.601%, water content was 75.518 ± 1.921%, texture value was 35.825 ± 0.685 N, and redness value (a +) of 24.675 ± 1.761.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/569/052002517 |
| Uncontrolled Keywords: | Kehilangan bobot, kelembapan tinggi, kemasan, sodium bikarbonat, suhu dingin, High humidity, low temperature, packaging, sodium bicarbonate, weight loss |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Sep 2020 07:07 |
| Last Modified: | 24 Oct 2021 02:16 |
| URI: | http://repository.ub.ac.id/id/eprint/181627 |
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