PENGEMASAN VAKUM CABAI RAWIT (Capsicum frutescens L) PADA TINGKAT KEMATANGAN YANG BERBEDA

Abstract

ABSTRACT

This study aims to measure changes in moisture content, change in weight, change in
color and texture which is vacuum packed in the refrigerator to maintain the quality of cayenne
pepper. This study used a descriptive method, with vacuum packaging treatment at two levels of
maturity, namely red chili and green bird's eye chilies with 3 repetitions for 17 days at
temperature (6-13oC). The results showed that the initial moisture content in the vacuum
packaging of red chili peppers was 49.70% and green chili was 67.21% and the end of the
observation after 17 days in red chili was 50.70% and 82.74% in green bird's eye chilies. The
change in weight of green chili which was vacuum packed during 17 days of storage was 0.02%.
There was a change in color at the end of storage, in green bird's eye chilies, namely dark (green
yellow) and changes in red bird's eye chilies, namely dark brown (red). The texture of green
bird's eye chilies can be better preserved during 17 days of cold storage at 6-13 oC with the base
5.47 mm / N, the middle 4.33 mm / N, and the tip 5.37 mm / N
Keywords: Cayenne pepper, vacuum packaging, level of maturity, cold storage