* Corresponding Author
Rancang Bangun Hypobaric storage Sebagai Alat Penyimpanan Cabai Rawit (Capsicum frutescens L.)
https://doi.org/10.22146/agritech.37230 Dewi Maya Maharani(1*), Anang Lastriyanto(2), Vibi Rafianto(3), Sonia Verent Yudi Santo Putri(4), Kharimatul Khasanah(5)
(1) Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
(2) Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
(3) Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
(4) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
(5) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
(*) Corresponding Author
Abstract
Chili is a superior commodity that is much needed by Indonesian people. This commodity is susceptible to damages such as weight loss, decreased vitamin C content, color fades, and decay, which causes reduced shelf life. An improper storage process accounts for about 30% damage to chili. The objective of the research was designing a chili storage tool based on the hypobaric system which can decrease the respiration rate and ethylene gas, thus expending the shelf life. This tool consisted of several components, namely storage room, reservoir tank, vacuum pump, control panel, and a table. The research method included design and instrument, also pepper quality testing. Hypobaric storage used a pressure of -60 (-55) kPa, and a temperature of 22.9 °C. The results showed that the hypobaric storage design, instrument automation ran well, and the chili with hypobaric storage had minimal weight loss, water content, and vitamin C degradation, at 3.28%, 1.05%, and 12.91%. Parameters alteration based on entitlement with refrigerator were 6.66%, 6.8%, and 48.61%, whereas with room temperature the results were 9.7%, 15.98%, and 52.17%. Hypobaric storage for Chili was able to keep the chili quality better than room temperature and refrigerator.
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Arifin dan Ihsanul. 2010. Pengaruh cara dan lama penyimpanan terhadap mutu cabai rawit (Capsicum frutencens L var. cengek). Malang: Universitas Islam Negeri Maulana Malik Ibrahim.
Asgar A, Darkam M, dan Rahmat S. 2017. Pengaruh Ozonisasi dan Kemasan untuk Mereduksi Residu Pestisida dan Mempertahankan Karakteristik Kesegaran Cabai Merah dalam Penyimpanan. Jurnal Hort 27(2): 241 -252.
Asgar, A., Musaddad, D., Setyabudi, D.A., dan Hassan, Z.H. 2015. Teknologi Ozonisasi untuk Mempertahankan Kesegaran Cabai Cultivar Kencana Selama Penyimpanan. J. Penelitian Pascapanen Pertanian 12(1):20-26.
Cantwel, M. 2009. Recommendations for Maintaining Postharvest Quality. Davis: Postharvest Technology University of California.
Chen, H., Yang, H., Gao, H., Long, J., Tao, F., Fang, X., dan Jiang, Y. 2013. Effect of Hypobaric storage on Quality, Antioxidant Enzyme and Antioxidant Capability of the Chinese Bayberry Fruits. Chemistry Central Journal. 7(4): 1-7.
Chitravathi, K., Chauhan, O. P., and Raju, P. S. 2016. Shelf Life Extension of Green Chillies (Capsicum annuum L.) Using Shellac-Based Surface Coating in Combination with Modified Atmosphere Packaging. Journal Food Science Technology 53(8): 3320-3328.
Farid, M dan Subekti, NA. 2012. Tinjauan Terhadap Produksi, Konsumsi, Distribusi, dan Dinamika Harga Cabe di Indonesia. Buletin Ilmiah Perdagangan. 6(2): 211-233.
Gayathri V, Shruthy Rk, dan Shiburaj S. 2016. Purification and Characterization of Carboxymethyl Cellulase (CMCase) from Penicillium ochrochloron isolated from Forest Soil of Neyyar Wild Life Sanctuary, India. International Journal of Biotechnology and Biochemistry (12): 131 – 144.
Goyal MR, dan Sivanappan K. 2017. Engineering Practices for Agricultural Production and
Water Conservation: An Interdisciplinary Approach. New York: CRC Press
Hameed, R., Malik. A. U., Khan, A. S., and Imran, M. 2015. Evaluating the Effect of Different Storage Conditions on Quality of Green Chillies (Capsicum annuum L.). Tropical Agricultural Research 24(4): 391-399.
Pangidoan S, Sutrisno, Purwanto YA. 2013. Simulasi Transportasi dengan Pengemasan untuk Cabai Merah Keriting Segar. JTEP ISSN 2338-8439 Vol. 27 April 2013.
Pradita, N. 2012. Perubahan kimia dan Umur Simpan Cabai Merah (Capsicum Annum Var.Longum) dalam Penyimpanan Dinamis Udara-CO2. Bandar Lampung: Universitas Lampung.
Purwadaria HK. 1992. Sistem Pengangkutan Buah-buahan dan Sayuran. PAU Pangan dan Gizi: Bogor.
Rochayat, Y dan Munika, VR. 2015. Respon Kualitas dan Ketahanan Simpan Cabai Merah (Capsicum annuum L.) dengan Penggunaan Jenis Bahan Pengemas dan Tingkat Kematangan Buah. Jurnal Kultivasi. 14(1): 65-71.
Saraswati, IGAE., Pharmawati, M., dan Junitha, IK. 2012. Karakter Morfologi Tanaman Cabai Rawit (Capsicum frustescens L.) yang Dipengaruhi Sodium Azida pada Fase Generasi M1. Jurnal Biologi. 16(1): 23-26.
Sudarmadji, S., Bambang, H., dan Suhardi. 2003. Analisis Bahan Makanan dan Pertanian. Yogyakarta : Liberty.
Thompson AK. 2016. Fruit and Vegetable Storage: Hypobaric, Hyperbaric and Controlled Atmosphere. London: Springer.
Umam, K. 2017. Respon Kualitas Cabai Rawit Merah (Capsicum frutescens L.) Terhadap Suhu Penyimpanan. Bogor: Institut Pertanian Bogor
Zapotoczny, P. dan Markowski, M. 2014. Influence of Hypobaric storage on the Quality of Greenhouse Cucumbers. Bulgarian Journal of Agricultural Science. 20(6): 1406-1412.
DOI: https://doi.org/10.22146/agritech.37230
Article Metrics
Abstract views : 3645
| 
views : 6444
Refbacks
- There are currently no refbacks.
Copyright (c) 2019 Dewi Maya Maharani, Anang Lastriyanto, Vibi Rafianto, Sonia Verent Yudi Santo Putri, Kharimatul Khasanah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.