PENGARUH TEKNIK OZONISASI DAN DURASI PERLAKUAN TERHADAP KESEGARAN PRODUK HORTIKULTURA CABAI (Capsicum annum L.)
DOI:
https://doi.org/10.32663/ja.v21i1.3115Keywords:
chili, duration, ozon, post-harvestAbstract
Chili is a perennial plant of the Capsicum genus that can grow in both highland and lowland areas. It has a spicy taste due to the presence of capsaicin. The damage to chili products can be classified into mechanical and pathological damage. Steps used to minimize pathological damage include using irradiation and plasma techniques. Irradiation and plasma technologies can be applied by utilizing ozone on horticultural products. This research aims to determine the influence of ozone technique and treatment duration to preserve the freshness of chili horticultural products. The experimental design used in this research is a Randomized Complete Block Design with the treatment factors of ozone technique and treatment duration. The variables in this study include weight loss, changes in vitamin C content, texture, color, and aroma of chili. Ozone technique with ozone gas flow and a treatment duration of 30 minutes yielded the best results for all research variables.
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Syafarudin, A., & Novia. (2013). Produksi ozon dengan bahan baku oksigen menggunakan alat ozon generator. Jurnal Teknik Kimia, 19(2), 1–9.
Syahadat, R. M., Saleh, I., Putra, R. T., Ramadhan, R. R., Thoifur, D. M., Putra, I. S., Hestiningsih, H., Sukirno, S., & Putra, P. T. (2018). Pengaruh jenis kemasan terhadap kualitas pisang cavendish pada periode pascapanen. Agrosintesa Jurnal Ilmu Budidaya Pertanian, 1(2), 45. https://doi.org/10.33603/jas.v1i2.1923
Anderson, K. L., Whitlock, J. E., & Harwood, V. J. (2021). Persistence and differential survival of fecal incdicator bacteria in boukourdane waters. Environmental Science and Engineering, 71(6), 567–571. https://doi.org/10.1007/978-3-030-51210-1_89
Badan Pusat Statistik. (2021). Produksi Cabai Besar Menurut Kabupaten Kota di Provinsi Bengkulu Tahun 2019 - 2020. Produk Holtikultura BPS Bengkulu. https://bengkulu.bps.go.id/statictable/2021/12/20/746/produksi-cabai-besar-menurut-kabupaten-kota-di-provinsi-bengkulu-tahun-2019-2020.html
Chigoziri, E., & Ekefan, E. (2013). Seed borne fungi of Chilli Pepper (Capsicum frutescens) from pepper producing areas of Benue State, Nigeria. Agriculture and Biology Journal of North America, 4(4), 370–374. https://doi.org/10.5251/abjna.2013.4.4.370.374
Deak, T., & Farkas, J. (2013). Microbiology of Thermally Preserved Foods. DEStect Publication, Inc. https://www.destechpub.com/wp-content/uploads/2016/10/Deak-Canning-3-26-319-334.pdf
Garman, P. M., & Sherrington, K. B. (2013). The Science of Food: An Introduction to Food Science, Nutrition and Microbiology (Pergamon international library of science, technology, engineering, and social studies) (2nd ed.). Permagon.
Helmiyesi, Hastuti, R. B., & Prihastanti, E. (2008). Pengaruh lama penyimpanan terhadap kadar gula dan vitamin C pada buah jeruk siam ( Citrus nobilis var. microcarpa ). Anatomi Fisiologi, XVI(2), 33–37.
Kartasapoetra, A. G. (1994). Teknologi Penanganan Pasca Panen (1st ed.). Rineka Cipta.
Li, X., & Farid, M. (2016). A review on recent development in non-conventional food sterilization technologies. Journal of Food Engineering, 182, 33–45. https://doi.org/10.1016/j.jfoodeng.2016.02.026
Ma’ruf, A., Dewi, S. S., & Wardoyo, F. A. (2018). Waktu paparan gas ozon terhadap pertumbuhan bakteri Escherichia coli. Pendidikan, Sains, Dan Teknologi, 1–5.
Made, I. I., Utama, S., Ph, D., Pengkajian, P., Ppbt, B. T., & Udayana, U. (2006). Pengendalian Organisme Pengganggu Pascapanen Produk Hortikultura dalam Mendukung GAP. Pemberdayaan Petugas Dalam Pengelolaan OPT Hortikultura, October 2010, 1–13. https://www.researchgate.net/publication/265350553_Pengendalian_Organisme_Pengganggu_Pascapanen_Produk_Hortikultura_dalam_Mendukung_GAP/link/550077670cf2de950a6d84e7/download
Mushollaeni, W. (2022). Penanganan dan Rekayasa Produk Hasil Pertanian (1st ed.). Selaras.
Pantastico, E. B., & Kamariyani. (1989). Fisiologi pasca panen, penanganan dan pemanfaatan buah-buahan dan sayur-sayuran tropika dan sub tropika. Gadjah Mada University Press.
Prasetyaningrum, A., Kusumaningtyas, D. A., Suseno, P., & Ratnawati, R. (2019). Effect of pH and gas flow rate on ozone mass transfer of ?-carrageenan solution in bubble column reactor. Reaktor, 18(04), 177–182. https://doi.org/10.14710/reaktor.18.04.177-182
Rajvanshi, A. (2010). Bacterial Load on Street Vended Salads in Jaipur City, India. Internet Journal of Food Safety, 12, 136–139.
Sari, I. M., Prawanto, A., Sari, K. N., Hartawan, W., & Ansiska, P. (2021). Aplikasi ozonisasi dalam upaya pengawetan produk hortikultura tomat (Lycopersicum esculentum Mill.). Lansium, 3(1), 1–7.
Sutrisni, A. (2016). Uji Aktivitas Senyawa Bioaktif Kapang Gliocladium sp. Terhadap Fusarium oxysporum f.sp.capsici Penyebab Penyakit Layu Pada Tanaman Cabai Secara In-Vitro. .Skripsi. Jurusan Pendidikan Biologi (Issue 1981). Universitas Muhammadiyah Purwokerto.
Syafarudin, A., & Novia. (2013). Produksi ozon dengan bahan baku oksigen menggunakan alat ozon generator. Jurnal Teknik Kimia, 19(2), 1–9.
Syahadat, R. M., Saleh, I., Putra, R. T., Ramadhan, R. R., Thoifur, D. M., Putra, I. S., Hestiningsih, H., Sukirno, S., & Putra, P. T. (2018). Pengaruh jenis kemasan terhadap kualitas pisang cavendish pada periode pascapanen. Agrosintesa Jurnal Ilmu Budidaya Pertanian, 1(2), 45. https://doi.org/10.33603/jas.v1i2.1923
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2023-07-22
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