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All Journal agriTECH Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Dharia Renate
Universitas Jambi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Public Health Other

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Journal : Jurnal Teknologi

 1 
PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM Dharia Renate
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.379 KB) | DOI: 10.23960/jtihp.v14i1.80 - 89

Abstract

This research was aimed to find the best type of plastic packaging to prolong the shelf life of chilli (Capsicum annuum L.) puree in the vacuum packaging system.  The research was done in the laboratorium of Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Jambi.  The types plastic use were thick polypropilen, thin polypropilen, and high density polyetilen. The storage time was 60 days.  The samples were analyzed for their water content, vitamin C, total soluble solid, pH, capsaicin content and total microba every 15 days (0, 15, 30, 45, 60).  The results show that the type of plastic packaging significantly affected the quality of the chilli puree stored for 60 days.  The best treatment was found in chilli puree vacuumly packed in thick polypropylene and stored for 2 months.  The puree has the characteristic of 79,10% water content, 36 mg/100 gr of vitamin C and pH of 4,14. Keywords:  red chilli, vacuum packaging, polypropilene
Co-Authors Amelia, Tri Lola Anis Tatik Maryani Edison . Filli Pratama Gatot Priyanto Kiki Yuliati Renesteen, Editha Silvi Leila Rahmi