PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM

Authors

  • Dharia Renate Staf Pengajar Fakultas Pertanian Universitas Jambi

DOI:

https://doi.org/10.23960/jtihp.v14i1.80%20-%2089
Abstract View: 7079

Abstract

This research was aimed to find the best type of plastic packaging to prolong the shelf life of chilli (Capsicum annuum L.) puree in the vacuum packaging system.  The research was done in the laboratorium of Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Jambi.  The types plastic use were thick polypropilen, thin polypropilen, and high density polyetilen. The storage time was 60 days.  The samples were analyzed for their water content, vitamin C, total soluble solid, pH, capsaicin content and total microba every 15 days (0, 15, 30, 45, 60).  The results show that the type of plastic packaging significantly affected the quality of the chilli puree stored for 60 days.  The best treatment was found in chilli puree vacuumly packed in thick polypropylene and stored for 2 months.  The puree has the characteristic of 79,10% water content, 36 mg/100 gr of vitamin C and pH of 4,14.

Keywords:  red chilli, vacuum packaging, polypropilene

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Published

2012-12-20

How to Cite

Renate, D. (2012). PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 14(1), 80–89. https://doi.org/10.23960/jtihp.v14i1.80 - 89

Issue

Vol. 14 No. 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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