?url_ver=Z39.88-2004&rft_id=1714051037&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENGGUNAAN+JENIS+CABAI+DAN+LAMA+PEMANASAN+TERHADAP+KARAKTERISTIK+SENSORI%2C+KIMIA+DAN+MIKROBIOLOGI+SAUS+CABAI&rft.creator=Dessy+Fatmawati+%2C+1714051037&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Cabai+rawit+dan+cabai+keriting+merah+mempunyai+karakteristik+yang+berbeda.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+jenis+cabai%2C+lama+pemanasan%0D%0Adan+interaksi+keduanya+terhadap+karakteristik+sensori%2C+kimia+dan+mikrobiologi%0D%0Asaus+cabai+yang+dihasilkan.+Cabai+rawit%2C+cabai+keriting+dan+kombinasi+keduanya%0D%0Adiproses+menjadi+saus+cabai+dengan+pemanasan+selama+15%2C30+dan+45+menit.+Saus%0D%0Acabai+yang+dihasilkan+dianalisis+sifat+sensori+(warna%2C+aroma%2C+rasa%2C+kekentalan)%0D%0Adengan+metode+skoring+dan+sifat+kimia+(kadar+air%2C+pH%2C+total+padatan+terlarut)+serta%0D%0Atotal+mikroba.+Data+yang+diperoleh+dilakukan+uji+Bartlett%2C+Tuckey%2C+Anara+dan+diuji%0D%0Alanjut+dengan+OP+OC.+Jenis+cabai%2C+lama+pemanasan+dan+interaksi+keduanya%0D%0Aberpengaruh+nyata+terhadap+saus+cabai+yang+dihasilkan.+Jenis+cabai+keriting+merah%0D%0Adengan+lama+pemanasan+selama+30+menit+menghasilkan+saus+cabai+dengan+skor%0D%0Awarna+3%2C93+(merah)%2C+aroma+3%2C87+(+khas+aroma+cabai)%2C+rasa+2%2C58+(agak+pedas)%2C%0D%0Akekentalan+4%2C4+(kental)%2C+kadar+air+63%2C46+%25+(sesuai+SNI)%2C+pH+5%2C85+(tidak+sesuai%0D%0ASNI)%2C+total+padatan+terlarut+20+%25+(sesuai+SNI)%2C+dan+total+mikroba+5x104+(log%0D%0ACFU%2FmL)+(sesuai+SNI).%0D%0AKata+kunci%3A+Saus+cabai%2C+cabai+rawit+merah%2C+cabai+keriting+merah%2C+lama+pemanasan%0D%0A%0D%0ACayenne+pepper+and+red+curly+chili+have+different+characteristics.+This+study+aims%0D%0Ato+determine+the+effect+of+chilitype%2C+heating+time+and+their+interaction+on+the%0D%0Achemical+and+sensory+characteristics+of+the+chili+sauce+produced.+Cayenne+pepper%2C%0D%0Acurly+chili+and+a+combination+of+both+are+processed+into+chili+sauce+by+heating+for%0D%0A15%2C30+and+45+minuts.+The+chili+sauce+produced+was+analyzed+for+sensory%0D%0Apropertied+(color%2C+aroma%2C+taste%2C+viscosity)+by+scoring+method+and+chemical%0D%0Aproperties+(moisture+content%2C+pH%2C+total+dissolved+solids)+and+total+microbes.+The%0D%0Adata+obtained+were+tested+by+Bartlett%2C+Tuckey%2C+Anara+and+further+tested+with+OP%0D%0AOC.+The+type+of+chili%2C+the+duration+of+heating+and+the+interaction+of+both+have+a%0D%0Asignificant+effect+on+the+chili+sauce+produced.+The+type+of+red+curly+chili+with+a%0D%0Aheating+time+of+30+minutes+produces+chili+sauce%2C+with+a+color+score+of+3.93+(red)%2C%0D%0Aaroma+3.87+(typical+chili+aroma)%2C+taste+2.58+(slightly+spicy)%2C+viscosity+4.4+(thick)%2C%0D%0Awater+content+63.46%25+(according+to+SNI)%2C+pH+5.85+(not+according+to+SNI)%2C+total%0D%0Adissolved+solids+20%25+(according+to+SNI)%2C+and+total+microbes+5x104+(log+CFU%2FmL)%0D%0A(according+to+SNI).%0D%0AKeywords%3A+Chili+sauce%2C+red+cayenne+pepper%2C+red+curly+chily%2C+long+heating&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-08-09&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66226%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66226%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66226%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Dessy+Fatmawati+%2C+1714051037++(2022)+PENGARUH+PENGGUNAAN+JENIS+CABAI+DAN+LAMA+PEMANASAN+TERHADAP+KARAKTERISTIK+SENSORI%2C+KIMIA+DAN+MIKROBIOLOGI+SAUS+CABAI.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F66226%2F