Update Artikelilmiah: 35136

ANGGITA FRETTY L TORUAN

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Abstrak (Bhs. Indonesia)

Cabai merah (Capsicum annum L.) merupakan salah satu jenis tanaman sayuran yang mempunyai nilai ekonomi tinggi karena komoditi ini merupakan jenis sayuran yang setiap harinya banyak dikonsumsi. Pembudidayaan cabai di Indonesia sebagian besar dihasilkan oleh pertanian rakyat, dalam skala besar maupun kecil. Cabai biasanya digunakan dalam bentuk segar maupun kering, untuk bahan bumbu dapur, ramuan obat, kebutuhan industri pangan, dan industri rumah tangga.
Penelitian dilaksanakan di Laboratorium Teknik Pengolahan Pangan dan Hasil Pertanian, Jurusan Teknologi Pertanian, Universitas Jenderal Soedirman Purwokerto. Metode penelitian yang digunakan adalah metode experimental. Penyimpanan dilakukan selama 4 hari atau sampai cabai merah mengalami kebusukan  pada suhu ruang dan suhu pendingin evaporatif. Variabel yang diamati adalah efektifitas pendingin, suhu, kelembaban relatif, kadar air, susut bobot, kekerasan, kadar brix, perubahan warna (Lab). Data hasil pengamatan dianalisis dengan menggunakan analisis varian (anova) dan uji lanjut duncan apabila ditemukan pengaruh nyata.
Hasil penelitian menunjukkan suhu rata-rata pada penyimpanan suhu ruang  sebesar 29,07oC dengan nilai RH 74,50% dan untuk penyimpanan suhu pendingin evaporatif sebesar 27,57oC dengan nilai RH sebesar 76,98 %. Pengukuran efisiensi pendinginan diperoleh hasil sebesar 70,58 %. Berdasarkan laju perubahan sifat fisik cabai merah, perlakuan penyimpanan pendingin evaporatif dapat mempertahankan mutu susut bobot, kadar air, kadar brix,kekerasan dan warna (a+, b dan L) pada cabai merah.. Dari hasil penelitian dapat diperoleh bahwa cabai merah dapat bertahan selama 4 hari pada suhu ruangan sementara pada pendingin evaporatif dapat bertahan hingga 8 hari.

Abtrak (Bhs. Inggris)

Red chili (Capsicum annum L.) is one type of vegetable crop that has high economic value, because this commodity is a type of vegetable that is consumed a lot every day. Chili cultivation in Indonesia is mostly produced by people's agriculture, on a large and small scale. Chili peppers are usually used in fresh and dried form, for kitchen spices, medicinal herbs, food industry needs, and household industries.
The  research was carried out at the Laboratory of Food Processing and Agricultural Products, Department of Agricultural Technology, Jenderal Sudirman University, Purwokerto. The research method used is an experimental method. Storage is carried out for 4 days or until the red chilies rot at room temperature and the temperature of the evaporative cooler. The variables observed were cooling effectiveness, temperature, relative humidity, moisture content, weight loss, hardness, brix content, color change (Lab). Observational data were analyzed using analysis of variance (ANOVA) and Duncan's further test if a significant effect was found. 
The results showed that the average temperature for storage at room temperature was 29.07 oC with an RH value of 74.50% and for storage at an evaporative cooler it was 27.57 oC with an RH value of 76.98%. Measuring the effectiveness of cooling obtained results of 70.58%. Based on the rate of change of physical properties of red chilies, evaporative cooling storage treatment can maintain the quality of weight loss, moisture content, brix content and color (a+ ,b+ and L), red chili. From the results of the study, it can be seen that red chili can last for 4 days at room temperature while in an evaporative cooler it can last up to 8 day.

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