Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Agroindustri
Imanukha, Aizahwa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
The Effect of Pre-Cooling and the Soaking of CaCl₂, NaCl, and Ca(OH)₂ on the Physicochemical Quality of Bird's Eye Chili (Capsicum frutescens) during Frozen Storage : Pengaruh Pre-Cooling dan Perendaman CaCl2, NaCl, serta Ca(OH)2 terhadap Kualitas Fisik-Kimia Cabai Rawit (Capsicum frutescens) selama Penyimpanan Beku Ali, Dego Yusa; Imanukha, Aizahwa
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.6

Abstract

Abstract Bird’s eye chili (Capsicum frutescens) has high economic value in Indonesia, but fluctuating supply causes price instability and challenges for MSMEs. This study evaluated the effects of pre-cooling and soaking in CaCl₂, NaCl, and Ca(OH)₂ solutions on chili physicochemical properties during 30-day frozen storage. A two-factor Randomized Complete Block Factorial design was applied: pre-cooling (none, room temperature ≈26 °C, cold ≈5 °C) and soaking solution (none, CaCl₂, NaCl, Ca(OH)₂). Parameters observed included color change, hardness, vitamin C, weight change, and titratable acidity. Results showed that soaking solutions significantly affected all parameters, pre-cooling influenced color, hardness, and acidity, and their interaction was significant for vitamin C. The best treatment for MSMEs was cold pre-cooling (≈5 °C) followed by 8% Ca(OH)₂ soaking, yielding minimal color change, high vitamin C, good texture, and maintained acidity.   Abstrak Cabai rawit (Capsicum frutescens) memiliki nilai ekonomi tinggi di Indonesia, namun pasokannya yang fluktuatif memicu kenaikan harga dan menyulitkan UMKM yang bergantung padanya. Penelitian ini mengevaluasi pengaruh pre-cooling dan perendaman dalam larutan CaCl₂, NaCl, dan Ca(OH)₂ terhadap sifat fisikokimia cabai selama penyimpanan beku. Rancangan yang digunakan adalah Rancangan Kelompok Acak Faktorial dua faktor: pre-cooling (tanpa, air suhu ≈26 °C, dan air dingin ≈5 °C) serta jenis larutan perendaman (tanpa, CaCl₂, NaCl, Ca(OH)₂). Cabai disimpan pada freezer selama 30 hari. Parameter yang diamati meliputi perubahan warna, kekerasan, vitamin C, perubahan bobot, dan total keasaman tertitrasi. Hasil menunjukkan larutan perendaman berpengaruh signifikan pada seluruh parameter, pre-cooling berpengaruh pada warna, kekerasan, dan keasaman, sedangkan interaksi keduanya signifikan pada vitamin C. Perlakuan terbaik untuk UMKM adalah pre-cooling air dingin (≈5 °C) diikuti perendaman Ca(OH)₂ 8%, yang menghasilkan perubahan warna terendah, vitamin C tinggi, tekstur baik, dan keasaman tetap tinggi.  
Co-Authors Dego Yusa Ali