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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi EurekaMatika (Jurnal Online Matematika S1) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Dinamika Ilmu Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Samudra Ekonomi dan Bisnis JURNAL KAJIAN TEKNIK SIPIL SULTANIST: Jurnal Manajemen dan Keuangan Lateralisasi Jurnal Kesehatan Tambusai Hydrogen: Jurnal Kependidikan Kimia Jurnal Eurekamatika Indonesian Journal of Education Methods Development TECHSI - Jurnal Teknik Informatika DINAMIKA ILMU: Jurnal Pendidikan Mestaka: Jurnal Pengabdian Kepada Masyarakat Jurnal Audiens De Cive : Jurnal Penelitian Pendidikan Pancasila dan Kewarganegaraan Journal Pharmacy of Tanjungpura
Nurul Hanifah
Airlangga University
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Journal : Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

 1 
Efek Perlakuan Cold Plasma terhadap Umur Simpan Cabai Rawit (Capsicum frutescens L.) Purwanto, Yohanes Aris; Hanifah, Nurul; Sugiarto, Anto Tri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 2 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i2.657

Abstract

Cayenne pepper is a perishable product. One of the damages that can cause spoilage in cayenne pepper is microorganisms. This study examines the quality change of cayenne pepper during storage. The research design employed in this study was a complete factorial randomized design with two factors: voltage levels, comprising 8,00, 9,20, and 10,40 kV, and treatment times of 20, 40, and 60 seconds. Cold plasma effectively reduced microorganisms and did not significantly affect weight loss and color value during storage. Plasma voltage levels significantly influenced hardness, total dissolved solids, and vitamin C content. The treatment with cold plasma at 9,20 kV for 40 seconds was considered the most effective in preserving chili quality. Cold plasma reduced weight loss and maintained chili color, hardness, total dissolved solids, and vitamin C content. The total plate count of cayenne pepper with cold plasma at 9,20 kV for 40 seconds is 6,55 x 105 colony/g. Cold plasma extended the shelf life of cayenne pepper for up to 12 days.
Co-Authors ', Taufiqurrahman Adlis Santoni Arifianto, Budi Dwi Astuty, Meilinda Windy Dedi Rianto Rahadi Destiani, Syilda Dwi Arifianto, Budi elyusra, elyusra - Endang Darmawan Faishal Yasin Faturrochman, Azis Fitriani agustina Henni Noviasari Hikmah, Intan Daratul Ida Ayu Putu Sri Widnyani Jannah, Zahratul Kania, Risti Kanro, Bulu’ Kanro, Bulu’ Maharani, Elisa Intan Mai Efdi Musalamah, Sittati Najini, Robby Nar Herrhyanto Nazila, Nazila Pauzi, Dini Eka Permana, Cinta Aurellia Praweni, Dea Senja Purnama, Uwan Rima Rachmawati Rustan, Edhy Saumi, Rizkina Salsabila Sri Wahdaningsih Sri Wahyuni Sugiarto, Anto Tri Tri Mulyono Wahyu Taufiq Wulan Noviani Yanti Sriwahyuni Zulkifli, Anggraeni Putri Rahayu