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Ratna Ratna
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Pengaruh Lama Perendaman dan Suhu Penyimpanan pada Penanganan Cabai Merah (Capsicum annum L.) Menggunakan Sistem Ozonisasi Putri, Cut Amelia; Putra, Bambang Sukarno; Ratna, Ratna
Rona Teknik Pertanian Vol 18, No 1 (2025): Volume No. 18, No. 1, April 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i1.29417

Abstract

Abstrak. Cabai merah (Capsicum annuum L.) merupakan tanaman pertanian yang strategis untuk dibudidayakan karena permintaan cabai yang sangat besar dan banyak konsumen yang mengkonsumsi cabai. Cabai merah memiliki umur simpan yang relatif pendek dan memiliki sifat yang mudah rusak. Kerusakan tersebut dipengaruhi oleh kadar air yang sangat tinggi yaitu 90 % dari kandungan cabai merah itu sendiri. Metode ozon mampu meluruhkan kontaminasi pestisida dan bakteri serta logam berat yang menempel pada buah/sayur sehingga aman dikonsumsi bagi kesehatan. Lama perendaman ozonisasi 10 menit, 15 menit dan 20 menit berpengaruh nyata terhadap susut bobot, dan uji sensori yaitu warna dan tekstur, tetapi tidak berpengaruh nyata terhadap vitamin C. Dari hasil penelitian susut bobot terendah terdapat pada perlakuan tanpa perendaman ozon yaitu 43,70 % dengan 10 oC, volume iodin tertinggi terdapat pada perlakuan perendaman ozon 20 menit pada suhu 10 oC yaitu 0,50 ml, nilai sensori warna dan tekstur pada perlakuan perendaman ozon 20 menit lebih disukai daripada perlakuan perendaman ozon lainnya dengan suhu 10 oC. Dari hasil penelitian penyimpanan cabai merah dengan perlakuan yang terbaik adalah penyimpanan suhu 10 oC dengan perlakuan perendaman ozon 20 menit dengan susut bobot 49,27 %, vitamin C 0,43 ml iodin, nilai sensori warna 3,68 dan nilai sensori tekstur 3,36.The Effect Of Soaking Duration In Ozonization System And Storage TemperatureOn The Quality And Shelf Life Of Red Chili (Capsicum annum L.)Abstract. Red chili (Capsicum annuum L.) is a strategic agricultural crop for cultivation because the demand for chili is very large and many consumers consume chili. Red chilies have a relatively short shelf life and are easily damaged. The damage is affected by a very high water content, which is 90% of the content of the red chili itself. The ozone method is able to dissolve pesticide and bacterial contamination as well as heavy metals attached to fruits/vegetables so that they are safe for health consumption. Ozonization immersion time of 10 minutes, 15 minutes and 20 minutes had a significant effect on weight loss, and sensory tests, namely color and texture, but had no significant effect on vitamin C. From the results of the research, the lowest weight loss was found in the treatment without ozone immersion, namely 43.70%. with 10 oC, the highest volume of iodine was found in the 20 minute ozone immersion treatment at 10 oC, namely 0.50 ml, the color and texture sensory values in the 20 minute ozone immersion treatment were preferred over other ozone immersion treatments with a temperature of 10 oC. From the results of research on red chili storage with the best treatment is storage at 10 oC temperature with ozone immersion treatment for 20 minutes with a weight loss of 49.27%, vitamin C 0.43 ml of iodine, color sensory value 3.68 and texture sensory value 3.36 .
Co-Authors Abu Bakar Achyar Fadsy Ade Rika Marsita Agus Arip Munawar Ajrul Himawan Al Hulil Akbar Ferdynanda Alfatahillah Alfatahillah Amelia Maifani Annisa Azzahra Ashfa Achmad Ashfa Achmad Bambang Sukarno Putra Bambang Sukarno Putra Bambang Sukarno Putra, Bambang Sukarno Br Padang, Sheila Saharani Darwin Darwin Darwin Darwin Devianti Devianti Dewi Sundari Diswandi Nurba, Diswandi Elly Shafriaty Erin Karlina Faradilla Faradilla Hayati Zahra Ichwana Ichwana Ichwana Ramli Ichwana Ramli Indah Nandayani Irfan Maibriadi Kiman Siregar Kiman Siregar Lisa Maulidia Lusi Anasifa Maiful Hari Mega Apriesti Puri Mulyanti Mulyanti Murtahar Murtahar Nasrul Arahman Nurita Agustia Putra Bahrumi Putri, Cut Amelia Rahmat Fadhil Rahmat Fadhil Rahmiati Rahmiati Raida Agustina Raida Agustina Rama Niza Putri Ramayanty Bulan Ramayanty Bulan Rayhanur Wiwin Fajrina Rita Khathir Rita Khatir Rita Khatir Rita Khatir Roji Syahril Sahwi S Syafriandi Safira Elviana Safrida Safrida Siti Mechram Sri Aprilia Sri Aprilia Suhaimi Suhaimi Syafriandi Syafriandi Syafriandi Syafriandi Thahara Balqis Ulfa Triovanta Wardani Wardani Yulinar Yulinar Yunita Yunita Yusmanizar Yusmanizar Zulfahrizal Zulfahrizal