?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PERUBAHAN+KIMIA+DAN+UMUR+SIMPAN+CABAI+MERAH%0D%0A(Capsicum+annum+var.+longum)+DALAM+PENYIMPANAN%0D%0ADINAMIS+UDARA+-+C02&rft.creator=0714071015%2C+Nina+Pradita&rft.subject=+&rft.description=Abstrak%0D%0A%0D%0ACabai+merah+(Capsicum+annum+var.+longum)+merupakan+salah+satu+jenis+sayuran%0D%0Apenting+yang+bersifat+mudah+rusak%2C+menyusut%2C+dan+cepat+membusuk.+Cepatnya%0D%0Akerusakan+pada+cabai+merah+dipicu+oleh+proses+respirasi.+Penyimpanan+dinamis%0D%0Audara-C02+diduga+sebagai+salah+satu+cara+untuk+memperpanjang+umur+simpannya.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+suhu+penyimpanan+dengan%0D%0Akomposisi+udara-C02+yang+berbeda+terhadap+nilai+total+padatan+terlarut%2C+total%0D%0Aasam%2C+dan+umur+simpan.%0D%0APenelitian+ini+diharapkan+dapat+memberikan+informasi+tentang+penanganan%0D%0Apascapanen+cabai+merah+dengan+melakukan+penyimpanan+dinamis+udara-C02%2C%0D%0Aserta+memberikan+informasi+dasar+untuk+pengembangan+penelitian+penyimpanan%0D%0Adinamis+udara-CC%3E2+lebih+lanjut.%0D%0APenelitian+ini+menggunakan+perlakuan+komposisi+gas+yang+berbeda%2C+yaitu+%3B+A+(O2%0D%0A5%25%3AC02+5%25)%2C+B+(02+10%25%3ACO2+5%25)%2C+C+(02+5%25%3AC02+10%25)%2C+dan+D+(02+10%25%3ACO2%0D%0A10%25)+dalam+penyimpanan+suhu+ruang+(29%C2%B0-32%C2%B0C)+dan+suhu+dingin+(10%C2%B0C).%0D%0AParameter+yang+diukur+adalah+laju+respirasi%2C+TPT%2C+total+asam%2C+dan+umur+simpan.%0D%0AHasil+yang+diperoleh+menunjukkan+bahwa+penyimpanan+dalam+suhu+10%C2%B0C+yang%0D%0Adikombinasikan+dengan+penyimpanan+dinamis+udara-C02+dapat+menekan+nilai+laju%0D%0Arespirasi+cabai+merah.+Sehingga+cabai+merah+memiliki+potensi+umur+simpan+yang%0D%0Amasih+layak+untuk+dikonsumsi+selama+32-38+hari%2C+tiga+kali+lipat+dari+umur+simpan%0D%0Acabai+merah+dalam+suhu+penyimpanan+29-32%C2%B0C+yang+memiliki+potensi+umur%0D%0Asimpan+selama+10+hari.+Nilai+TPT+pada+suhu+penyimpanan+10%C2%B0C+relatif+stabil%0D%0Adibandingkan+dengan+nilai+TPT+cabai+merah+yang+disimpan+dalam+suhu+29-32%C2%B0C%0D%0Ayang+cenderung+menurun.+Nilai+total+asam+pada+suhu+penyimpanan+10%C2%B0C+menuran%0D%0Asecara+perlahan+dan+nilai+total+asam+pada+suhu+penyimpanan+29-32%C2%B0C+mengalami%0D%0Apenurunan+yang+lebih+cepat.+Buah+cabai+merah+kontrol+(disimpan+tanpa+perlakuan%0D%0Akomposisi+gas)+dalam+kedua+suhu+penyimpanan%2C+memiliki+nilai+TPT+yang+jauh%0D%0Alebih+tinggi+dibandingkan+dengan+buah+cabai+merah+yang+disimpan+dengan%0D%0Aperlakuan+komposisi+gas+serta+mengalami+perubahan+yang+signifikan+selama%0D%0Apenyimpanan.+Selain+itu+cabai+merah+kontrol+mengalami+penurunan+nilai+total%0D%0Aasam+yang+sangat+cepat.%0D%0AKata+kunci+%3A+cabai+merah%2C+penyimpanan+dinamis+udara-C02%2C+respirasi%2C+total+padatan%0D%0Aterlarut%2C+total+asam%2C+umur+simpan.%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0ARed+chili+pepper+(Capsicum+annum+var.+Longum)+is+one+of+the+important%0D%0Avegetables+which+has+high+economic+value.+Red+chili+pepper+is+easily+damage%2C%0D%0Ashrink%2C+and+rapidly+decay.+The+damage+are+triggered+by+the+process+of+respiration.%0D%0ADecreasing+the+respiration+rate+during+storage+can+affect+its+shelf+life.+Dynamic%0D%0Astorage+of+air-CCL+supposes+to+be+a+good+way+to+extend+the+shelf+life+of+red+chili%0D%0Apepper+to+which+keeps+it+in+fresh+and+good+conditions.%0D%0AThe+aims+of+this+research+were+to+study+the+effect+of+storage+temperatures+and%0D%0Avariation+in+gas+compositions+(air-C02)+to+the+changes+of+total+soluble+solid%2C+total%0D%0Aacid%2C+and+shelf+life+of+red+chili+pepper.+This+research+is+expected+to+provide%0D%0Ainformation+about+the+red+chili+peppers+postharvest+handling+by+using+dynamic%0D%0Astorage+ofair-C02%2C+and+to+give+basic+information+in+developing+the+research+in+the%0D%0Adynamic+storage+ofair-C02.%0D%0AThe+gas+compositions+used+in+this+research+were%3A+A+(02+5%25%3AC02+5%25)%2C+B+(02%0D%0A10%25%3ACO2+5%25)%2C+C+(02+5%25%3AC02+10%25)%2C+and+D+(02+10%25%3ACO2+10%25)+with+two+levels%0D%0Astorage+temperatures+(29%C2%B0-32%C2%B0C+and+10%C2%B0C).+The+parameters+measured+were%0D%0Arespiration+rate%2C+total+soluble+solid+(TPT)%2C+total+acid%2C+and+shelf+life.+Those%0D%0Aparameters+were+measured+periodically+once+in+two+days+until+the+samples+reached%0D%0Asenescence.%0D%0AThe+results+showed+that+the+combination+of+dynamic+storage+of+air-C02+with%0D%0Astorage+temperature+of+10%C2%B0C+reduced+the+chili+peppers%E2%80%99s+respiration+rate.%0D%0AConseguently%2C+the+chili+shelf+life+increase+reaching+about+32-38+days%2C+three+times%0D%0Athe+shelf+life+of+chili+keeped+in+the+room+temperature+(29-32%C2%B0C)+.+The+TPT+ofchili%0D%0Astored+in+cold+temperature+(10%C2%B0C)+was+relatively+stable+compared+to+the+TPT%0D%0Astored+in+room+temperature+(29-32%C2%B0C)+which+was+likely+declined.+Total+acid+of%0D%0Achili+stored+at+10%C2%B0C+decreased+gradually+and+at+29-32%C2%B0C+the+total+acid+dropped%0D%0Arapidly.+The+control+(chili+stored+without+dynamic+gas+compotitions)+in+both%0D%0Astorage+temperatur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