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PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C CABAI RAWIT (Capsicum frutescens L)
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ABSTRAK
PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR
VITAMIN C CABAI RAWIT (Capsicum frutescens L)
Peneliti : Maisyarah
Pembimbing : Haitami, Nurlailah
Cabai rawit merupakan tanaman perdu yang sangat disukai masyarakat
sebagai bahan pangan utama dan makan pendamping sehari-hari. Cabai rawit
mengandung banyak mineral dan vitamin. Keberadaan vitamin C pada cabai
kurang diketahui karena vitamin C identik dengan rasa yang asam, sedangkan
cabai terkenal dengan rasa khasnya yaitu pedas. Cabai rawit mengandung vitamin
C yang cukup besar yaitu 70 mg dalam 100 g cabai rawit. Penelitian ini bertujuan
untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kadar vitamin
C cabai rawit. Jenis penelitian ini adalah quasi experiment dengan rancangan acak
lengakp (RAL) faktorial dengan 2 faktor. Metode penelitian yang digunakan
adalah analisis kuantitatif dengan mengukur kadar vitamin C pada cabai
menggunakan spektrofotometri UV-Vis. Hasil penelitian didapatkan rata-rata
kadar vitamin C cabai rawit sebelum perlakuan (1,6191 mg/g), hari ketiga suhu
dingin (1,2123 mg/g) dan suhu ruang (1,1575 mg/g), hari keenam suhu dingin
(1,0076 mg/g) dan suhu ruang (0,9463 mg/g), hari kesembilan suhu dingin
(0,8288 mg/g) dan suhu ruang (0,6413 mg/g). Berdasarkan hasil uji Regresi Linier
Berganda didapatkan nilai signifikasi < α (0,000 < 0,05), sehingga dapat
disimpulkan ada pengaruh suhu dan lama penyimpanan terhadap kadar vitamin C
cabai rawit. Peneliti selanjutnya disarankan menggunakan sampel yang sama
namun dengan variabel yang berbeda seperti penambahan variasi suhu
penyimpan. Saran kepada konsumen sebaiknya menyimpan cabai rawit pada suhu
dingin tidak lebih dari 9 hari untuk menjaga kualitas dan nilai gizi cabai.
Kata kunci : Cabai Rawit, Vitamin C, Suhu, Lama Penyimpanan
ABSTRACT
THE INFLUENCE OF TEMPERATURE AND STORAGE LONG ON
VITAMIN C LEVELS OF Cayenne Pepper (Capsicum frutescens L)
Author : Maisyarah
Mentor : Haitami, Nurlailah
Cayenne pepper is a herbaceous plant that is very popular with the
community as the main food ingredient and daily companion meal. Cayenne
pepper contains many minerals and vitamins. The presence of vitamin C in chili is
less known because vitamin C is synonymous with a sour taste, while chili is
famous for its distinctive taste, namely spicy. Cayenne pepper contains vitamin C
which is quite large, which is 70 mg in 100 g of cayenne pepper. This study aims
to determine the effect of temperature and storage time on vitamin C levels of
cayenne pepper. This type of research is quasi-experimental with a factorial
completely randomized design (CRD) with 2 factors. The research method used is
quantitative analysis by measuring the levels of vitamin C in chili using UV-Vis
spectrophotometry. The results showed that the average vitamin C levels of
cayenne pepper before treatment (1.6191 mg/g), on the third day cold
temperatures (1,2123 mg/g) and room temperature (1.1575 mg/g), on the sixth day
cold temperatures (1.0076 mg/g) and room temperature (0.9463 mg/g), the ninthday cold temperature (0.8288 mg/g) and room temperature (0.6413 mg/g). Based
on the results of the Multiple Linear Regression test, the significance value was <
(0.000 < 0.05), so it can be concluded that there is an effect of temperature and
storage time on vitamin C levels of cayenne pepper. Further researchers are
advised to use the same sample but with different variables such as the addition of
variations in storage temperature. Suggestions to consumers should be to store
cayenne pepper at cold temperatures for no more than 9 days to maintain the
quality and nutritional value of chili.
Keywords : Cayenne Pepper, Vitamin C, Temperature, Storage Time
Detail Information
| Item Type | |
|---|---|
| Penulis |
Maisyarah - Personal Name
H. Haitami, M.Sc - Personal Name Dra. Nurlailah, Apt., M.Si. - Personal Name H. Akhmad Muntaha, S.Pd., MM - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2022 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK/ 20 SKP 2022
|
| Copyright | |
| Doi |