Judul: Perubahan Mutu dan Masa Simpan Cabai Katokkon (Capsicum annuum var. chinensis) dalam Berbagai Suhu Penyimpanan
Abstrak: Cabai katokkon memiliki laju penurunan mutu yang tinggi akibat peningkatan proses respirasi dan transpirasi jika disimpan dalam suhu ruang. Alternatif penanganan diperlukan untuk menekan penurunan mutu selama penyimpanan. Alternatif yang dapat digunakan adalah penyimpanan dingin. Tujuan penelitian ini adalah menganalisis pengaruh suhu penyimpanan terhadap mutu dan umur simpan cabai katokkon. Tahapan penelitian terdiri dari persiapan sampel, penyimpanan dalam suhu 5 °C, 10 °C, 15 °C dan suhu ruang (27 – 31 °C), pengukuran parameter mutu, serta pendugaan umur simpan. Parameter mutu yang diukur yaitu kadar air, nilai kekerasan, perubahan warna, dan tingkat kerusakan. Pendugaan umur simpan dihitung menggunakan metode Arrhenius dengan persamaan k = 19717162,36 e^-5803,8(1/T). Hasil penelitian menunjukkan penyimpanan cabai katokkon dalam suhu 5 °C menghasilkan rata-rata nilai kadar air tertinggi (91,32 %), nilai kekerasan tertinggi (0,51 kgf), laju kerusakan terendah (1,25 %/hari), dan dapat mempertahankan warna dan kecerahan cabai katokkon paling baik. Penyimpanan suhu ruang menghasilkan rata-rata nilai kekerasan terendah (0,44 kgf), laju kerusakan tertinggi (7,94 %/hari) dan dapat mempertahankan warna dan kecerahan cabai katokkon paling buruk. Penelitian ini menunjukkan bahwa penyimpanan cabai katokkon dalam suhu 5 °C memberikan hasil terbaik dalam memperpanjang umur simpan, menekan laju kerusakan, penurunan kadar air, nilai kekerasan, dan perubahan warna., Katokkon chili has a high rate of deterioration due to an increase in the process of respiration and transpiration when stored at room temperature. Alternative treatment is needed to reduce quality loss during storage. An alternative that can be used is cold storage. The purpose of this study was to analyze the effect of storage temperature on the quality and shelf life of katokkon chili. The research stage consists of sample preparation, storage at temperatures of 5 °C, 10 °C, 15 °C and room temperature (27 – 31 °C), measurement of quality parameters, and estimation of shelf life. The quality parameters measured are water content, hardness value, color change, and rottenness level. Estimation of shelf life calculated using the Arrhenius method with the equation k = 19717162,36 e^-5803,8(1/T). The results showed that the storage of katokkon chili at a temperature of 5 °C resulted in the highest average water content value (91.32 %), the highest hardness value (0.51 kgf), the lowest rottenness rate (1.25 %/day), and can maintain the color and brightness of the katokkon chili the best. Storage at room temperature resulted in the lowest average hardness value (0.44 kgf), the highest rottenness rate (7.94 %/day) and the worst color and brightness of katokkon chilies were maintained. This study showed that the storage of katokkon chili peppers in a temperature of 5 °C provides the best results in extending shelf life, suppressing the rate of rottenness, decreased moisture content, hardness value, and color changes.
Keyword: katokkon chili, quality, shelf life, storage, temperature