EFFECT OF OZONATION DURATION AND STORAGE TEMPERATURE VARIATIONS ON THE CHARACTERISTICS OF RED PEPPER (CAPSICUM ANNUUM L.VAR. GROSSUM)

• Main Author: Sulistyo Hanafi, Ryas
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67859
• Institution: Institut Teknologi Bandung

Ozone compounds can be used to sanitize horticultural products and increase their shelf life. Ozone has a strong oxidizing capacity (strong oxidizing agent) and high reactivity. With a redox potential of 2.07 V, ozone qualifies as one of the strongest and most reactive materials for the sanitization of bioproducts. This study aims to determine the effect of variations in the duration of ozonation and storage temperature on the characteristics of red peppers. The stages of testing in this study included optimizing the duration of ozonation (5, 10 and 15 minutes), testing the physicochemical and microbiological characteristics of red pepper on the best ozonation duration during storage at different temperatures (8 and 22 C). The study used a completely randomized design (CRD) with two stages of testing and three repetitions. The results showed that the best ozonation duration was 15 minutes which was able to reduce microbial colonies up to 99.5% and showed a decrease in pH. The combination of the 15 minute ozonation treatment and the difference in storage temperature showed a significant difference in the characteristics of red peppers. The rate of microbial growth at room temperature is 3,273 times higher than that at chiller temperature. Along with the increase in total dissolved solids at room temperature storage which is 1,102 times higher than chiller temperature storage. Overall, the 15 minute ozonation treatment and chiller temperature storage showed better characteristics than the 15 minute ozonation treatment and room temperature storage as indicated by the weight loss value (0.152 - 0.346%), water content (91.689 - 93.030%), total dissolved solids (2.73 - 2.96%), hardness (5.18 - 3.01 kg/cm2), pH (4.83 - 4.99), Vitamin C (23.183 mg/100 g), ?E (42, 71 - 45.73), and APC (1 - 33 CFU/g ). The results of the hedonic quality test showed that red peppers at both storage temperatures were still acceptable until the 15th day with an average quality value of 4.47 (room temperature) and 4.61 (chiller temperature).