Pengaruh Berbagai Jenis Kemasan Standing Pouch Terhadap Kualitas Puree Cabai Merah Selama Penyimpanan
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Institusion
Universitas Jambi
Author
Rifdah, Novia Alya
Subject
L Education (General)
Datestamp
2024-01-05 01:53:08
Abstract :
Abstrak ? Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan standing pouch terhadap kualitas puree cabai merah selama penyimpanan dan untuk mendapatkan jenis kemasan standing pouch yang terbaik yang menghasilkan kualitas puree cabai merah yang terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan pola faktorial yang terdiri dari 2 faktor yaitu jenis kemasan standing pouch dan lama penyimpanan dengan masing-masing faktor perlakuan dibuat 2 kali ulangan sehingga diperoleh 70 satuan percobaan. Parameter yang diamati yaitu kadar air, pH, total padatan terlarut, kadar vitamin C, dan warna. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) taraf 5% dan 1%, apabila data menunjukkan hasil sangat berbeda nyata maka dilakukan uji lanjut yaitu uji Duncan?s New Multiple Range (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan berbagai jenis kemasan standing pouch berpengaruh terhadap kadar air, total padatan terlarut, kadar vitamin c, dan warna pada puree cabai merah, akan tetapi tidak berpengaruh terhadap pH puree cabai merah. Standing pouch yang menghasilkan kualitas puree cabai merah terbaik yang disimpan selama 6 minggu yaitu standing pouch paper kraft kombinasi aluminium foil dengan kadar air 84,76%, pH 4,43, total padatan terlarut 8,3°Brix, kadar vitamin C 101,86 mg/100 gram, warna L* 34,3; a* 38,3; b* 44 dan ?E 9,77. Kata kunci: Cabai merah; kualitas; penyimpanan; puree; standing pouch Abstract ? This study aims to determine the effect of various types of standing pouch packaging on the quality of red chili puree during storage and to obtain the best type of standing pouch packaging that produces the best quality of red chili puree. This study used a Complete Randomized Design with a factorial pattern consisting of 2 factors, namely the type of standing pouch packaging and storage duration with each treatment factor made 2 replications so that 70 experimental units were obtained. The parameters observed are moisture content, pH, total soluble solids, vitamin C content, and color. The data obtained were analyzed using Analysis of Variance (ANOVA) at the level of 5% and 1%, if the data showed significantly different results, then a further test was carried out, namely Duncan's New Multiple Range (DNMRT) test at the level of 5%. The results showed that various types of standing pouch packaging affected the moisture content, total soluble solids, vitamin C content, and color in red chili puree, but did not affect the pH of red chili puree. Standing pouch that produces the best quality of red chili puree stored for 6 weeks is standing pouch paper kraft combination aluminum foil with moisture content 84.76%, pH 4.43, total soluble solids 8.3°Brix, vitamin C content 101.86 mg/100 gram, color L* 34.3; a* 38.3; b* 44 and ?E 9.77. Keywords: Puree; quality; red chili; standing pouch; storage
Abstrak ? Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan standing pouch terhadap kualitas puree cabai merah selama penyimpanan dan untuk mendapatkan jenis kemasan standing pouch yang terbaik yang menghasilkan kualitas puree cabai merah yang terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan pola faktorial yang terdiri dari 2 faktor yaitu jenis kemasan standing pouch dan lama penyimpanan dengan masing-masing faktor perlakuan dibuat 2 kali ulangan sehingga diperoleh 70 satuan percobaan. Parameter yang diamati yaitu kadar air, pH, total padatan terlarut, kadar vitamin C, dan warna. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) taraf 5% dan 1%, apabila data menunjukkan hasil sangat berbeda nyata maka dilakukan uji lanjut yaitu uji Duncan?s New Multiple Range (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan berbagai jenis kemasan standing pouch berpengaruh terhadap kadar air, total padatan terlarut, kadar vitamin c, dan warna pada puree cabai merah, akan tetapi tidak berpengaruh terhadap pH puree cabai merah. Standing pouch yang menghasilkan kualitas puree cabai merah terbaik yang disimpan selama 6 minggu yaitu standing pouch paper kraft kombinasi aluminium foil dengan kadar air 84,76%, pH 4,43, total padatan terlarut 8,3°Brix, kadar vitamin C 101,86 mg/100 gram, warna L* 34,3; a* 38,3; b* 44 dan ?E 9,77. Kata kunci: Cabai merah; kualitas; penyimpanan; puree; standing pouch Abstract ? This study aims to determine the effect of various types of standing pouch packaging on the quality of red chili puree during storage and to obtain the best type of standing pouch packaging that produces the best quality of red chili puree. This study used a Complete Randomized Design with a factorial pattern consisting of 2 factors, namely the type of standing pouch packaging and storage duration with each treatment factor made 2 replications so that 70 experimental units were obtained. The parameters observed are moisture content, pH, total soluble solids, vitamin C content, and color. The data obtained were analyzed using Analysis of Variance (ANOVA) at the level of 5% and 1%, if the data showed significantly different results, then a further test was carried out, namely Duncan's New Multiple Range (DNMRT) test at the level of 5%. The results showed that various types of standing pouch packaging affected the moisture content, total soluble solids, vitamin C content, and color in red chili puree, but did not affect the pH of red chili puree. Standing pouch that produces the best quality of red chili puree stored for 6 weeks is standing pouch paper kraft combination aluminum foil with moisture content 84.76%, pH 4.43, total soluble solids 8.3°Brix, vitamin C content 101.86 mg/100 gram, color L* 34.3; a* 38.3; b* 44 and ?E 9.77. Keywords: Puree; quality; red chili; standing pouch; storage
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