Kajian Berbagai Kemasan Standing Pouch Dengan Lama Penyimpanan Terhadap Kualitas Puree Cabai Merah

Sari, Rezki Fitria (2022) Kajian Berbagai Kemasan Standing Pouch Dengan Lama Penyimpanan Terhadap Kualitas Puree Cabai Merah. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK-Penelitian ini dilakukan untuk mengetahui pengaruh jenis kemasan standing pouch terhadap kualitas puree cabai merah selama penyimpanan, pengaruh lama penyimpanan terhadap kualitas puree cabai merah dan untuk mengetahui interaksi kombinasi perlakuan jenis kemasan standing pouch dan lama penyimpanan terhadap kualitas yang sesuai untuk mempertahankan mutu puree cabai merah selama penyimpanan serta untuk mengetahui jenis kemasan standing pouch terbaik dan lama penyimpanan yang mempengaruhi terhadap kualitas puree cabai merah selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan pola faktorial, yang terdiri dari 2 faktor yaitu jenis kemasan standing pouch (plastik, aluminium foil, komposit kertas dan plastik, dan kombinasi plastik dan aluminium foil) dan lama penyimpanan (0, 2, 4, dan 6 minggu). Masing-masing faktor dibuat 2 kali ulangan sehingga diperoleh 16 satuan percobaan. Hasil penelitian menunjukkan bahwa jenis kemasan berpengaruh nyata terhadap nilai L dan derajat ºHue. Lama penyimpanan berpengaruh nyata terhadap kadar air, pH, nilai L, Vitamin C dan derajat ºHue. Interaksi antara jenis kemasan dan lama penyimpanan berpengaruh nyata terhadap nilai L dan derajat ºHue. Kombinasi perlakuan terbaik terdapat pada jenis kemasan aluminium foil dan lama penyimpanan selama 6 minggu memiliki kadar air 87,2%, pH 3,44, TPT 7,6 nilai kecerahan L* 30,80, Vitamin C 77,44 mg/100g dan derajat ºHue 52,85. Kata kunci: Standing pouch, Kemasan, Lama Penyimpanan, Puree Cabai Merah. ABSTRACT- This study was conducted to determine the effect of standing pouch packaging type and storage time on the appropriate quality to maintain the quality of red chili puree during storage and to determine the combination and interaction of standing pouch packaging types and the best storage time for red chili puree storage. This study used a completely randomized design (RAL) method with a factorial pattern, which consisted of 2 factors, namely the type of standing pouch packaging (plastic, aluminum foil, paper coated, and a combination of plastic and aluminum foil) and storage time (0.2,4, 6 weeks). Each factor was replicated twice to obtain 16 experimental units. The results showed that the type of packaging significantly affected the L value, Vitamin C and the degree of Hue. Storage time has a significant effect on water content, pH, L value and Hue degrees. The interaction between the type of packaging and storage time significantly affected the L value and the degree of Hue. The best treatment combination was in the type of aluminum foil packaging and storage time for 6 weeks had a moisture content of 87.2%, pH 3.44, TPT 7.6, brightness value L* 30.80, Vitamin C 77.44 mg/100g and degrees Hue 52.85. Keywords: Standing Pouch, Packaging, Long Storage, Chilli Red Puree.

Type: Thesis (S1)
Uncontrolled Keywords: Standing Pouch, Packaging, Long Storage, Chilli Red Puree
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: SARI
Date Deposited: 15 Feb 2023 01:44
Last Modified: 15 Feb 2023 01:44
URI: https://repository.unja.ac.id/id/eprint/45056

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