Kinetika Pengaruh Kalsium Klorida dan Kelembaban Relatif terhadap Kualitas Cabai Merah (Capsicum annum L.)

  • Ni Wayan Arya Utari Program Studi Teknik Biosistem, Institut Teknologi Sumatera, Lampung, Indonesia
DOI: https://doi.org/10.35472/jsat.v5i1.393

Abstract

Penanganan pasca panen cabai merah yang masih sangat minim dan kurangnya pengetahuan petani terhadap teknologi pasca panen akan memicu resiko kemunduran kualitas cabai merah yang lebih tinggi dan tingkat penerimaan oleh konsumen. Salah satu metode pasca panen yang dapat diterapkan yaitu dengan perlakuan kalsium klorida dan pengkondisian RH penyimpanan. Tujuan umum penelitian ini adalah untuk mengetahui pengaruh penerapan kalsium klorida dan kelembaban relatif terhadap perubahan kualitas dan umur simpan cabai merah. Penelitian ini menggunakan rancangan percobaan Completed Randomized Design (CRD) dengan variasi konsentrasi kalsium klorida (CaCl2) yaitu 0% , 1%, dan 4%, dan variasi kelembaban relatif (RH) yaitu 85% dan 65%. Analisis perubahan kualitas yang diukur adalah susut bobot, tekstur, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa konsentrasi CaCl2 berpengaruh signifikan (<0.05) terhadap susut bobot, dan tekstur, sedangkan kondisi ruang penyimpanan (RH) berpengaruh signifikan (<0.05) terhadap susut bobot, tekstur, dan Total padatan terlarut. Interaksi antara konsentrasi CaCl2, RH, dan hari penyimpanan berpengaruh terhadap susut bobot. Konsentrasi 4% CaCl2 dan 85% RH merupakan perlakuan terbaik yang dapat diaplikasikan untuk cabai merah. 

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Published
2021-03-11
How to Cite
UTARI, Ni Wayan Arya. Kinetika Pengaruh Kalsium Klorida dan Kelembaban Relatif terhadap Kualitas Cabai Merah (Capsicum annum L.). Journal of Science and Applicative Technology, [S.l.], v. 5, n. 1, p. 30-37, mar. 2021. ISSN 2581-0545. Available at: <https://journal.itera.ac.id/index.php/jsat/article/view/393>. Date accessed: 16 may 2024. doi: https://doi.org/10.35472/jsat.v5i1.393.
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Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
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Articles
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