MUTU CABAI RAWIT (CAPSICUM FRUTESCENS L) PADA TINGKAT KEMATANGAN DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN
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.
Penulis: Desi Natalia Edowai,
Stella Kairupan, Handry Rawung
Kode Jurnal: jppertaniandd160925
