Update Artikelilmiah: 48873

SISKA ANGGRAINI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan Hot Water Treatment (HWT), ozon, serta kombinasi keduanya terhadap mutu cabai rawit (Capsicum frutescens L.) selama penyimpanan. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu jenis perlakuan (kontrol, HWT, ozon, kombinasi HWT&ozon) dan lama penyimpanan (0, 4, 8, 12, 16, 20 hari). Variabel yang diamati meliputi susut bobot, tekstur (kekuatan kulit dan elastisitas), total mikroba, kadar air, dan kadar capsaicin. Analisis data dilakukan secara statistik menggunakan ANOVA dengan bantuan SPSS versi 27 dan dilanjutkan dengan uji DMRT. Hasil menunjukkan bahwa perlakuan dan lama penyimpanan memberikan pengaruh nyata terhadap sebagian besar variabel, kecuali kadar capsaicin. Perlakuan hot water treatment terbukti mempertahankan tekstur cabai rawit hingga hari ke-20, dengan kekuatan kulit mencapai 451,11 gforce dan elastisitas 4,67 mm. Perlakuan ozon efektif menekan pertumbuhan mikroba dengan hasil 5,95 log CFU/ml pada hari ke-16. Kombinasi hot water treatment dan ozon selama 16 hari menghasilkan cabai rawit dengan susut bobot 7,58%; skin strength 295,11 gforce; elastisitas 4,16 mm; total mikroba 7,55 log CFU/ml; kadar air 79,72%; dan capsaicin 0,58%.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of Hot Water Treatment (HWT), ozone, and their combination on the quality of bird’s eye chili peppers (Capsicum frutescens L.) during storage. A Completely Randomized Design (CRD) with two factors was used: type of treatment (control, HWT, ozone, and HWT-ozone combination) and storage duration (0, 4, 8, 12, 16, and 20 days). Observed variables included weight loss, texture (skin strength and elasticity), total microbial count, moisture content, and capsaicin level. Data were statistically analyzed using ANOVA with the aid of SPSS version 27, followed by Duncan's Multiple Range Test (DMRT). The results showed that both treatment type and storage duration had significant effects on most variables, except capsaicin content. HWT treatment effectively maintained the texture of chili peppers until day 20, with skin strength reaching 451.11 gforce and elasticity at 4.67 mm. Ozone treatment was effective in suppressing microbial growth, achieving 5.95 log CFU/ml on day 16. The combination of HWT and ozone after 16 days resulted in chili with 7,58% weight loss; 295,11 gforce skin strength; 4,16 mm elasticity; 7,55 log CFU/ml total microbial count; 79,72% moisture content; and 0,58% capsaicin content.

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