Decreasing of Cayenne Pepper Quality During Storage in Room Temperature
DOI:
https://doi.org/10.30997/jag.v4i2.1566Abstract
Cayenne pepper storage at room temperature will cause physical, mechanical,chemical or microbiological damage in short time. In room terperature conditions cayenne
pepper can only survive for 2-3 days and finally will be decay. The use of packaging can
increase the small chilli storeability, because packaging can reduce the level of exposure to
environmental changes. This research aims to study the quality changes of cayenne pepper
during storage on room temperature. The results showed that losses of cayenne pepper weight
increased with increasing duration of storage. Cayenne pepper storaged for 8 days caused
weight loss of 24.25%. The use of perforated plastic packaging can reduce the weight loss by
16.82%, much lower than the control of 31.67%. The pH of chili during the 8-days decreased
with value of 6.55 while the control was 6.7. The pH experienced decreased of 2.23% from
the control (without packaged). While the number of colored cayenne pepper increased
during storage from 40% in control treatment and 60% in the packaging. The use of
perforated plastic packaging provides a higher organoleptic value with a total value of 18
which consists of 4.27 color parameters (close to green), texture 4.5 (very close to very hard),
4.6 appearance (near very smooth) and freshness 4.63 (approached very fresh).
Keywords: chili, storage duration, weight loss, pH, packing
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Harga Cabai Merah yang
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Surabaya. J. Sains dan Senipomits
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Kasmiati E, Darmawati E, Haryadi Y.
2014. Evaluasi Efek Kemasan
Plastik terhadap Daya Simpan
Beras. J. Pascapanen 11(1) : 9-
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Komar N, Rakhmadiono S, Kurnia L.
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Bawang Merah Pasca Panen di
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Pertanian 2 (2) : 79-95.
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dan Penyimpanan Suhu Rendah
terhadap Perubahan Kualitas
Cabai Merah Keriting Segar. J.
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152.
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2014. Perubahan kualitas bawang
merah (Allium ascalonicum L.)
selama penyimpanan pada tingkat
kadar air dan suhu yang berbeda.
J. Pascapanen 11(2) 2014 : 108-
115.
Nurdjannah R, Purwanto YA, Sutrisno.
2014. Pengaruh jenis kemasan dan
penyimpanan dingin terhadap
mutu fisik cabai merah. J.
Pascapanen 11 (1) : 19-29.
Palar N, Pangemanan P, Tangkere E.
2016. Faktor-faktor yang
mempengaruhi harga cabai rawit
di Kota Manado. J. Agri-Sosio
ekonomi 12(2) : 105-120.
Rachmawati R, Defiani MR, Suriani NL.
2009. pengaruh suhu dan lama
penyimpanan terhadap kandungan
vitamin C pada cabai rawit putih
(Capsicum frustescens). J. Biologi
XIII (2): 36-40.
Samad YM. 2006. Pengaruh Penanganan
Pascapanen terhadap Mutu
Komoditas Hortikultura. J. Sains
dan Teknologi Indonesia 8 (1):
31-36.
Silaban SD, Prihastanti E, Saptiningsih E.
2013. Pengaruh Suhu dan Lama
Penyimpanan Terhadap
Kandungan Total Asam serta
Kematangan Buah Terung
Belanda. Buletin Anatomi dan
Fisiologi 11(1) : 55-63.
Sulistyaningrum A, Yanto T, Naufalin R.
2015. Perubahan kualitas nira
kelapa akibat penambahan
pengawet alami. J. Penelitian
Pascapanen Pertanian 12(3) :
137-146.
Taufik M. 2011. Analisis pendapatan usaha
tani dan penanganan pascapanen
cabai merah. J. Litbang Pertanian
30(2) : 66-72.
Wulandari S, Bey Y, Tindaon KD. 2012.
Pengaruh jenis bahan pengemas
dan lama penyimpanan terhadap
kadar vitamin C dan susut berat
cabai rawit (Capsicum frutescens
L.). J. Biogenesis 8(2): 23-30.
Yuniarti N, Djaman DF. 2015. Teknik
Pengemasan yang tepat untuk
Mempertahankan Viabilitas Benih
Bakau (Rhizophora apiculata)
selama Penyimpanan. Prosiding
Seminar Nasional Masyarakat
Biodiversity Indonesia 1 (6) :
1438-1441.
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Published
2019-01-11
How to Cite
Sulistyaningrum, A., & Darudryo, D. (2019). Decreasing of Cayenne Pepper Quality During Storage in Room Temperature. JURNAL AGRONIDA, 4(2). https://doi.org/10.30997/jag.v4i2.1566
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