DOI: https://doi.org/10.14710/baf.7.1.2022.27-34

Penyimpanan Cabai Rawit (Capsicum frutescens L.) dengan Pelapisan Nanokitosan pada Suhu Rendah

Program Studi Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro, Jl. Prof. Soedarto, SH Tembalang, Semarang 50275, Indonesia, Indonesia

Open Access Copyright 2022 Buletin Anatomi dan Fisiologi (Bulletin Anatomy and Physiology)

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Abstract

Kerusakan cabai rawit (Capsicum frutescens L.) pascapanen dapat menurunkan kualitas sehingga dapat mempersingkat masa simpan cabai rawit. Cara untuk mempertahankan kualitas cabai rawit dapat menggunakan nanokitosan. Nanokitosan memiliki kemampuan membentuk lapisan tipis di permukaan produk segar dan antimikroba. Salah satu pembuatan nanokitosan adalah menggabungkan kitosan dan STPP dengan perbandingan tertentu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh nanokitosan terhadap kadar air dan tekstur cabai rawit dan rasio kitosan dan STPP optimum dalam mempertahankan kualitas cabai rawit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu P0 (kontrol), P1 (perlakuan nanokitosan 0,2% rasio 1:3) dan P2 (perlakuan nanokitosan 0,2% rasio 1:5). Cabai rawit digunakan yang dipanen usia 90 hari setelah tanam, memiliki warna warna oranye kemerahan dengan panjang kurang lebih 6 cm, lebar 0,90 cm dan bebas dari penyakit. Penelitian ini dilakukan selama 16 hari pada suhu 10oC dengan variabel penelitian kualitas cabai rawit kadar air, tekstur, dan letak kerusakan. Data dianalisis menggunakan uji ANOVA dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa nanokitosan dapat mempertahankan kualitas cabai rawit yaitu kadar air, tekstur, dan dapa mengurangi kerusakan. Rasio kitosan dan STPP optimum untuk mempertahankan kualitas cabai rawit setelah panen adalah nanokitosan 0,2% (rasio kitosan:STPP 1:5).

 

Damage of postharvest chili pepper (Capsicum frutescens L.) can reduce the quality and it can shorten the shelf life of chili pepper. To maintain the quality of chili pepper can by using nanochitosan. Nanochitosan has the ability to form a thin layer on the surface of fresh produce and is antimicrobial. One of the manufactures of nanochitosan is to combine chitosan and STPP with a certain ratio. The purpose of this study was to determine the effect of nanochitosan on the moisture content and texture of chili pepper and the optimum ratio of chitosan and STPP in maintaining the quality of chili pepper. This study used a completely randomized design (CRD) method with three treatments, P0 (control), P1 (0.2% nanochitosan treatment ratio 1:3), and P2 (0.2% nanochitosan treatment ratio 1:5). Chili pepper is harvested 90 days after planting, has a reddish-orange color with a length of approximately 6 cm, a width of 0.90 cm, and is free from disease. This research was conducted for 16 days at a temperature of 10oC, with research variables of chili pepper quality, moisture content, texture, and location of the damage. Data were analyzed using the ANOVA test and continued with the DMRT test. The results showed that nanochitosan was able to maintain the quality of chili pepper, namely water content, texture, and can reduce damage. The optimum ratio of chitosan and STPP to preserve the quality of chili pepper after harvest is 0.2% nanochitosan (ratio of chitosan: STPP 1:5).

 

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Keywords: Cabai rawit; Nanokitosan; Pascapanen; Penyimpanan
Funding: Fakultas Sains dan Matematika Universitas Diponegoro under contract 2711 /UN7.5.8.2/PP/2021

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