KARAKTERISTIK CABAI MERAH KERITING GILING (Capsicum annuum L.) SELAMA PENYIMPANAN DENGAN PENAMBAHAN ASAM-ASAM ORGANIK

PRIHASTINI, MAYA and Wijaya, Agus and Syaiful, Friska (2017) KARAKTERISTIK CABAI MERAH KERITING GILING (Capsicum annuum L.) SELAMA PENYIMPANAN DENGAN PENAMBAHAN ASAM-ASAM ORGANIK. Undergraduate thesis, Sriwijaya University.

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Abstract

The research objective was to determine the effect of preservative on characteristics of with the following levels ground curly red chili (Capsicum annuum L.) during storage with addition of organic acids. The research were conducted at the Laboratory of Chemistry Agricultural Product and Laboratory of Microbiology, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya on Mei 2016 until January 2017. The research used a non factorial completely randomized design with one factor namely preservative agents: sodium benzoate (0.1%), starfruit (2.5%, 5%, 7.5%) and lime (2.5%, 5%, 7.5%). The observed parameters were physical characteristics (color measurement), chemical characteristics (water content, pH, total acid adn vitamin C) and microbiology characteristic (total microbial). The result showed that the addition preservative had a significant effect on water, pH, total acid, vitamin Cand total microbial during eight days of storage. The redness, yellowness, vitamin C and pH decreased after eight days of storage. However lightness, water, total acid and total microbial increased during eight days of storage. So far there is no standard about the content of the ground chili so in this study refers to the standard of chili sauce SNI 01-2976-2006 and Saleh et al (2002), maximum of total microbial 4 log CFU/g and maximum of water 83%. The shelf life of ground chili at room temperature storage without preservatives can last only two days so that with the addition of lemon and starfruit can extend the shelf life of ground chili for four days. The best treatment based on total microbial on SNI 01-2891- 1992 was from A4 (7.5% starfruit) with total microbial 3.39 CFU/g during four days of storage.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Sodium benzoate, starfruit, lime, grounded curly red chili
Subjects: S Agriculture > S Agriculture (General) > S589.7 Agricultural ecology (General)
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mrs Sri Astuti
Date Deposited: 20 Nov 2019 06:59
Last Modified: 20 Nov 2019 06:59
URI: http://repository.unsri.ac.id/id/eprint/17330

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