Pengaruh Jumlah Lubang Perforasi dan Lama Penyimpanan Terhadap Warna dan Total Padatan Terlarut Cabai Merah

Abstract

Abstrak, Produk hortikultura seperti cabai merah mengalami kemunduran kualitas yang dicirikan dengan perubahan warna dan berkurangnya kandungan gizi yang cepat, untuk mempertahankan mutu selama penyimpanan perlu pengemasan dan penyimpanan yang tepat. Penelitian ini bertujuan untuk mengetahui hubungan jumlah lubang perforasi kemasan dan lama penyimpanan terhadap warna dan jumlah total padatan terlarut cabai merah. Response surface methodology dengan Central Composite Design (CCD) digunakan untuk memperoleh model matematis yang menggambarkan hubungan antara jumlah lubang perforasi kemasan (X₁) dan lama penyimpanan (X₂), terhadap warna hue (Y₁) dan total padatan terlarut (Y₂) cabai merah. Hasil penelitian menunjukkan bahwa jumlah lubang perforasi kemasan dan lama penyimpanan tidak berpengaruh nyata terhadap perubahan warna dan kadar total padatan terlarut.

The Effect of Number of Perforation Holes and length of Storage on The Color and Total of Dissolved Solids In Red Chili

Abstract. Horticultural products such as red chilies experience a decline in quality which is characterized by color changes and rapid loss of nutritional content, to maintain quality during storage, proper packaging and storage are needed. This study aims to determine the relationship between the number of perforations in the packaging and storage time on the color and total dissolved solids of red chili. Response surface methodology with Central Composite Design (CCD) was used to obtain a mathematical model that describes the relationship between the number of packaging perforations (X₁) and storage time (X₂), the hue color (Y₁) and total dissolved solids (Y₂) of red chili. The results showed that the number of perforations in the packaging and storage time did not significantly affect the color change and the total dissolved solids content.