PRE DESIGN OF CURLY RED CHILI STORAGE SYSTEM USING ZEER POT TECHNOLOGY: THE EFFECT OF ZEER POT STORAGE SYSTEM USING SAND COOLING MEDIA WITH THE ADDITION OF ACTIVATED CARBON ON THE QUALITY OF CURLY RED CHILI (CAPSICUM ANNUUM L.)

• Main Author: Nur Falah, Triana
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/61660
• Institution: Institut Teknologi Bandung

Curly red chili is often used as a spicy seasoning in a dish but chili has a fluctuating price. In addition, curly red chili is also a perishable fruit and has a short shelf life. The solution to this problem is storage by using zeer pot and the addition of activated carbon. This study aims to determine the effect of the storage of curly red chili using a zeer pot with sand as a cooling media and the addition of various forms of activated carbon (pellets, granules, and powder) on the quality of chili. The curly red chili used has gone through the sorting process with the selected chili conditions being chili that has the criteria of uniform red chili color, free of pests and pathogens, the stalk cannot be separated from the fruit, not deformed, and not damaged. Curly red chili is analyzed for quality using hedonic and hedonic quality assessment, weight loss rate, moisture content, respiration rate, vitamin C content, capsaicin content, and spiciness level. The result of this research is that the temperature of the zeer pot is in the range of 22.1oC-26.3oC and the relative humidity is 95%-99%. Curly red chili in storage treatment using zeer pot with sand cooling as a media and the addition of granular activated carbons had a good hedonic and hedonic quality assessment and the panelists were accepted the curly red chili until the 15th-day storage. This treatment also had the most stable values of respiration rate and vitamin C content. Activated carbon in the form of granules had the highest iodine absorption value so it was able to absorb many compounds. ethylene which causes an increase in respiration rate. In the analysis of weight loss and moisture content, curly red chili tends to be stable. This is due to the humid zeer pot storage space. The capsaicin content of curly red chili with the most stable decrease was storage treatment in a zeer pot with sand cooling as a media and the addition of pellet-activated carbon. The curly red chili used is a local variety of curly red chili with a slightly spicy level of spiciness. Storage using a zeer pot with sand cooling media and the addition of activated carbon in the form of granules was able to effectively slow down the decline in the quality of curly red chili.