TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN

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dc.contributorICAPRD MINISTRY OF AGRICULTUREen-US
dc.creatorAsgar, Ali
dc.creatormusaddad, d
dc.creatorSetyabudi, Dondy A
dc.creatorHasan, Zahirotul H
dc.date2015-06-01
dc.descriptionThe study aimed to determine the effect of storage temperature and ozonered chillies freshness Kencana. The study was conducted from October-DeLembang. The study was conducted using a randomized block design with a smain plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 pcolor, freshness, and appearance of red chili with treatment storage temperatreatment in terms of color, freshness and appearance and panelists preferred.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3421
dc.identifier10.21082/jpasca.v12n1.2015.20-26
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3421/2901
dc.rightsCopyright (c) 2016 Jurnal Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 12, No 1 (2015): Jurnal Penelitian Pascapanen Pertanian; 20-26en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectOzonization, characteristic, red chili, storageen-US
dc.titleTEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANANen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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