Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Agrointek
Stella Kairupan
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
MUTU CABAI RAWIT (CAPSICUM FRUTESCENS L) PADA TINGKAT KEMATANGAN DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN Desi Natalia Edowai; Stella Kairupan; Handry Rawung
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2021

Abstract

The objective of this study is to know the ripeness level of small chilli and the right temperature during storage as far as the quality of small chilli can to defend until marketing. The study was conducted at the laboratory of Physiology and Postharvest and laboratory of Food Science and Technology of Research in Agriculture Faculty of Sam Ratulangi University Manado. Three level of ripeness are green ripe, green reddish ripe and red ripe. Temperature of storages are storage in room temperature 28°C – 32°C (64 – 77%), 4°C – 10°C (90 - 95%), 4°C – (-22)°C (95 – 98%), and  –10°C (99%). With long storage are 30 days. The Method of analyzed study result is descriptive analysis and the dataare presented by the table.     The quality of small chilli during storage looked about the height of water, weight, the height of capsaicin, and colour. The right temperature and the right ripeness can to maintain quality of small chilli until storage. The result study show is in level ripeness green ripe and green reddish ripe and than storage temperature 4°C – 10°C (90 - 95%) can maintain the qualiy of small chilli during storage. It is looked from amount of the height of water, weight, the height of capsaicin, and colour during storage always increase regulary.
Co-Authors Edowai, Desi Natalia Handry Rawung