| NIM | A1F021085 |
|---|
| Namamhs | NAUFAL HARITS IRWANTO |
|---|
| Judul Artikel | Pengaruh Siklus Pemberian Ozon Terhadap Laju Respirasi, Sifat Fisikokimia, dan Sifat Mikrobiologi Cabai Merah Keriting (Capsicum annum L.) Selama Penyimpanan |
|---|
| Abstrak (Bhs. Indonesia) | Cabai merah keriting (Capsicum annum L.) merupakan komoditas hortikultura yang bersifat perishable sehingga kualitasnya cepat menurun selama penyimpanan. Salah satu upaya untuk memperpanjang umur simpannya adalah melalui aplikasi ozon bersiklus. Penelitian ini bertujuan mengevaluasi pengaruh siklus ozon terhadap mutu cabai selama penyimpanan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dua faktor dengan empat ulangan, yaitu siklus ozon (0–5 kali) dan lama penyimpanan (0, 4, 8, 12, 16 hari). Ozon diberikan setiap 48 jam sekali dengan konsentrasi 5 ppm selama 1 jam, kemudian cabai disimpan pada suhu 20 ℃. Parameter yang diamati meliputi susut bobot, tekstur, warna, kadar air, respirasi, serta angka lempeng total (ALT) bakteri dan kapang khamir. Hasil menunjukkan bahwa siklus ozon berpengaruh nyata (P<0,05) terhadap susut bobot, elastisitas kulit, warna a*, b*, ΔE, kadar air, respirasi, dan populasi mikroba, tetapi tidak berpengaruh nyata terhadap kekuatan kulit, L*, dan ΔC. Perlakuan terbaik diperoleh pada 5 siklus ozon, dengan susut bobot 18,51%, elastisitas kulit 31,95 mm, kadar air 79,47%, serta menekan ALT bakteri (5,22 log CFU/g) dan kapang khamir (4,03 log CFU/g) hingga 16 hari penyimpanan. Dengan demikian, aplikasi ozon bersiklus efektif memperlambat kerusakan dan memperpanjang umur simpan cabai merah keriting. |
|---|
| Abtrak (Bhs. Inggris) | Curly red chili (Capsicum annum L.) is a perishable horticultural commodity that undergoes rapid quality deterioration during storage. Cyclic ozone application is a potential method to extend its shelf life. This study aimed to evaluate the effect of ozone cycles on chili quality during storage. A randomized block design (RBD) with two factors and four replications was applied: ozone cycles (0–5 times) and storage duration (0, 4, 8, 12, 16 days). Ozone was applied every 48 hours at 5 ppm for 1 hour, and samples were stored at 20 ℃. Observed parameters included weight loss, texture, color, moisture content, respiration, and microbial population (total plate count of bacteria and yeast-mold). The results indicated that cyclic ozone significantly (P<0.05) affected weight loss, skin elasticity, color values (a*, b*, ΔE), moisture content, respiration rate, and microbial load, but had no significant effect on skin strength, L*, and ΔC. The best result was obtained with 5 ozone cycles, yielding 18.51% weight loss, 31.95 mm skin elasticity, 79.47% moisture content, and reduced microbial counts to 5.22 log CFU/g (bacteria) and 4.03 log CFU/g (yeast-mold) after 16 days of storage. Therefore, cyclic ozone application effectively delays deterioration and extends the shelf life of curly red chili. |
|---|
| Kata kunci | cabai merah keriting, ozon, siklus ozon, pasca panen. |
|---|
| Pembimbing 1 | Condro Wibowo, S.TP., M.Sc., Ph.D. |
|---|
| Pembimbing 2 | Rima Kumalasari, S.TP., MM. |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2025 |
|---|
| Jumlah Halaman | 126 |
|---|
| Tgl. Entri | 2025-08-19 16:42:38.877095 |
|---|