| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.advisor | WIDYASTUTI, TITIEK | |
| dc.contributor.author | FERI, FERI | |
| dc.date.accessioned | 2018-01-18T07:11:36Z | |
| dc.date.available | 2018-01-18T07:11:36Z | |
| dc.date.issued | 2018-01-05 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/16981 | |
| dc.description | Penelitian yang berjudul Pengaruh Blanching Terhadap Kualitas Cabai
Merah (Capsicum annum, L) ini bertujuan mengetahui pengaruh blanching
terhadap kualitas dan kesegaran buah cabai merah (Capsicum annum, L). Dengan
perlakuan water blanching dan steam blanching. Penelitian ini dilakukan pada
bulan Maret 2017 di Laboraturium Pasca Panen Fakultas Pertanian UMY.
Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL)
faktor tunggal dengan 6 perlakuan, P1 = water blanching suhu 450C dengan waktu
3 menit (30 cabai merah), P2 = water blanching suhu 500C dengan waktu 4 menit
(30 cabai merah), P3 = water blanching suhu 550C dengan waktu 5 menit (30 cabai
merah), P4 = steam blanching suhu 450C dengan waktu 3 menit (30 cabai merah),
P5 = steam blanching suhu 500C dengan waktu 4 menit (30 cabai merah), P6 =
steam blanching suhu 550C dengan waktu 5 menit (30 cabai merah) dan semua
perlakuan diulang tiga kali.
Hasil menunjukan bahwa blanching tidak berpengaruh terhadap kualitas
cabai merah. | en_US |
| dc.description.abstract | The research entitled Blanching Effect on Quality of Red Chilli (Capsicum
annum, L) aims to know the effect of blanching on the quality and freshness of red
chili (Capsicum annum, L). With water blanching and steam blanching treatment.
This research was conducted in March 2017 at Post Harvest Laboratory of
Faculty of Agriculture UMY.
This research was conducted using completely Randomized Complete
Random (RAL) design with 6 treatments, P1 = water blanching temperature 400C
with time of 3 minutes (30 red chili), P2 = water blanching temperature 500C with
time 4 minutes (30 red peppers), P3 = water blanching temperature 550C with
time 5 minutes (30 red peppers), P4 = steam blanching temperature 450C with
time 3 minutes (30 hot peppers), P5 = steam blanching temperature 500C with
time 4 minutes (30 red peppers), P6 = steam blanching a temperature of 550C
with a time of 5 minutes (30 red peppers) and all treatments repeated three times.
The results show that blanching does not effect the quality of red chilli. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | water blanching, steam blanching, quality and red chilli. water blanching, steam blanching, kualitas dan cabai merah | en_US |
| dc.title | PENGARUH BLANCHING TERHADAP KUALITAS CABAI MERAH | en_US |
| dc.title.alternative | Capsicum annum, L | en_US |
| dc.type | Thesis
SKR
F P
009 | en_US |
