PENGARUH JENIS DAN KETEBALAN PLASTIK SERTA LAMA PENYIMPANAN TERHADAP KARAKTERISTIK PUREE LIMBAH CABAI YANG DISIMPAN PADA SUHU KAMAR

Citra Octapiani, 113020024 and Asep Dedy Sutrisno, DS and Ali Asgar, ds (2016) PENGARUH JENIS DAN KETEBALAN PLASTIK SERTA LAMA PENYIMPANAN TERHADAP KARAKTERISTIK PUREE LIMBAH CABAI YANG DISIMPAN PADA SUHU KAMAR. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

INTISARI Penelitian dilakukan untuk mengetahui pengaruh jenis dan ketebalan plastik serta lama penyimpanan puree cabai merah. Penelitian dilakukan di laboratorium penelitian UNPAS dan Laboratorium Balai Penelitian Sayuran Lembang (BALITSA) Lembang. Jenis plastik yang digunakan pada penelitian ini adalah Polipropilen (PP) dengan ketebalan 0,03mm, 0,05mm, 0,06mm dan 0,08mm. Plastik Low density polyethylene (LDPE) dengan ketebalan 0,03mm, 0,05mm, 0,06mm dan 0,08mm. Lama penyimpanan 2 hari, 4 hari dan 6 hari. Sampel dianalisis respon kadar air, total padatan terlarut, pH, total mikroba dan organoleptic atribut aroma, warna dan kenampakan. Hasil dari penelitian menunjukan bahwa lama penyimpanan memberikan pengaruh terhadap respon pH, total padatan terlarut, respon organoleptik atribut aroma dan kenampakan, Perlakuan terbaik didapatkan di dalam puree cabe merah yang dikemas dengan poli propilen ketebalan 0,08mm dengan lama penyimpanan 2 hari. Puree cabe merah tersebut memiliki karakteristik kadar air 81,1%, pH 3,363, total padatan terlarut 1,782 % brix, total mikroba 6,51 x 102 cfu/ml, organoleptik atribut warna 4,0918, atribut aroma 3,511 dan atribut kenampakan 4,158. Kata kunci : puree cabe merah, jenis dan ketebalan plastik, lama penyimpanan. ABSTRACT This research was determined the type, thickness of plastic and the storage time of red chili puree. This research was done in UNPAS laboratory and Vegetable Research Institute (BALITSA) laboratory Lembang. The types plastic use were PP 0,03mm, 0,05mm, 0,06mm and 0,08mm and LDPE 0,03mm, 0,05mm, 0,06mm and 0,08mm. The storage time of 2 days, 4 days and 6 days. The samples were analyzed for their water content, total soluble solid, pH, total microba and organoleptic attributes of aroma , colour and appearance every 2 days. The results show that storage time effect on the response of the pH, total dissolved solids, the response organoleptic attributes of aroma and appearance. The best treatment was found in chilli puree packed in polypropylene and stored for 2 days. The puree has the characteristic of 81.1% water content, pH 3.363, 1.782% brix total dissolved solids, total microbial 6.51 x 102 cfu/ml, organoleptic attributes of 4,0918 colors, 3,511aroma attributes and 4,158 appearance attribute. Key word : red chili puree, type and thickness of plastic, storage time

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	18 Apr 2016 06:59
Last Modified:	18 Apr 2016 06:59
URI:	http://repository.unpas.ac.id/id/eprint/3535

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