Edible Coating Berbasis Pati Sagu dan Vitamin C Untuk Meningkatkan Daya Simpan Paprika Merah (Capsicum Annum Var. Athena)
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Bogor Jl. Tentara Pelajar 12. Bogor 16114 | en-US |
| dc.contributor | Depanemen Teknologi lndustri Universitas Padjajaran Bandung Jl. Cisangkuy No.62 Bandung 40115. | en-US |
| dc.creator | Miskiyah, nFN | |
| dc.creator | Widaningrum, nFN | |
| dc.creator | Winarti, Christina | |
| dc.date | 2018-11-23 | |
| dc.date.accessioned | 2019-10-09T09:43:51Z | |
| dc.date.available | 2019-10-09T09:43:51Z | |
| dc.description | Paprika merah berpotensi dalam perdagangan baik pasar lokal maupun ekspor. Paprika merah mempunyai daya simpan terbatas, sehingga diperlukan teknologi penanganan pascapanen untuk mempertahankan kesegarannya. Salah satunya adalah penggunaan edible coating. Tujuan penelitian adalah mengetahui pengaruh penggunaan edible coating berbasis pati sagu dan asam askorbat pada paprika merah selama penyimpanan. Rancangan penelitian yaitu rancangan acak lengkap pola faktorial yang terdiri dari 3 faktor, yaitu faktor A:konsentrasi vitamin C (A0:0%; A1:0,5%; dan A2:1,0%); faktor B:lama pencelupan (B1 =3 menit dan B2=5 menit); dan faktor C:suhu penyimpanan (C1 :20°C dan C2:8°C). Parameter yang diukur susut bobot, warna, dan kekerasan yang dilakukan setiap tiga hari sekali, serta vitamin C dan kadar air yang dilakukan seminggu sekali. Pengamatan dilakukan hingga paprika mengalami kerusakan, Adapun parameter kerusakan yang dimaksud adalah kisut, adanya kapang, dan lepasnya hagian batang. Hasil menunjukkan bahwa kombinasi 3 perlakuan penelitian yaitu konsentrasi asam askorbat, lama pencelupan, dan suhu penyimpanan hanya berpengaruh terhadap susut bobot. Sedangkan suhu mampu mempertahankan kekerasan dan warna paprika merah. Penambahan asam askorbat efektif untuk meningkatkan kandungan Vitamin C paprika merah selama penelitian. Sehingga berdasarkan hasil analisis terhadap seluruh parameter yang diamati, maka kombinasi perlakuan asam askorbat 0,5%, lama pencelupan 3 menit, dan suhu penyimpanan pada 8°C memberikan hasil terbaik. Edible Starch Coating with Vitamin C to Prolong the Storage Life of Red Paprika (Capsicum annum var. Athena).Red paprika is highly marketable locally and internationally. However, it has a limited storage life and hence it requires appropriate postharvest treatments to maintain its freshness during storage and distribution. The aim of this study was to investigate the influence of edible starch coating with vitamin C (ascorbic acid) on quality and storage life of red paprika. The present study was arranged in a completely randomized design with three types of treatments, (a) concentration of vitamin C (0%, 0.5%, and 1.0%), (b) dipping time (3 min and 5 min), and (c) storage temperature (20°C and 8°C). Weight loss, color, and hardness of treated red paprika was determined every three days, while vitamin C and moisture content were determined weekly. The experiment and observation were stopped when red paprika decayed. The result showed that combination of the three treatments (concentration of ascorbic, dipping time, and storage temperature) influenced the weight loss, but not the other quality parameters. The storage temperature applied could maintain the color and hardness of red paprika. The addition of ascorbic acid increase vitamin C content of red paprika. The best quality and storage life of red paprika was obtained when the edible starch coating was applied with 0.5% ascorbic acid, 3 min dipping time, and 8°C storage temperature. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9658 | |
| dc.identifier | 10.21082/jpasca.v8n1.2011.39-46 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/8066 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9658/8133 | |
| dc.rights | Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian; 39-46 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | asam askorbat; edible coating; paprika merah; pati sagu; ascorbic acid; red paprika; sago starch. | en-US |
| dc.title | Edible Coating Berbasis Pati Sagu dan Vitamin C Untuk Meningkatkan Daya Simpan Paprika Merah (Capsicum Annum Var. Athena) | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |