Electronic Theses and Dissertation

Cabai merah (Capsicum annuum L.) merupakan komoditas hortikultura yang berperan penting bagi kebutuhan masyarakat. Namun, tingkat kesegarannya sulit untuk dipertahankan sehingga tidak dapat bertahan lama. Alternatif untuk problematika ini dengan mengolahnya menjadi bubuk melalui proses pengeringan sehingga memiliki daya simpan lama. Tujuan penelitian ini untuk mengetahui pengaruh suhu pengeringan, lama pengeringan, dan interaksi antara keduanya terhadap kualitas cabai merah bubuk. Penelitian dilaksanakan di Laboratorium Hortikultura, Laboratorium Ilmu dan Teknologi Benih, Laboratorium Pemuliaan Tanaman dan Laboratorium Analisis Pangan dan Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala sejak bulan Mei hingga Juni 2023. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3x3 dengan 3 ulangan, terdapat 9 kombinasi perlakuan, 27 satuan percobaan. Faktor pertama yaitu suhu pengeringan dengan 3 taraf (60, 65, dan 70˚C) dan faktor kedua yaitu lama pengeringan dengan 3 taraf (20, 23, dan 26 jam). Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata terhadap rendemen, kadar air, kadar vitamin C, kadar capsaicin, kadar abu, kadar lemak, warna, dan uji organoleptik. Kualitas cabai merah bubuk terbaik terdapat pada suhu terbaik 60˚C. Lama pengeringan berpengaruh sangat nyata terhadap rendemen, kadar air, kadar vitamin C, kadar capsaicin, kadar abu, kadar lemak, dan warna (a dan b) serta berpengaruh nyata terhadap warna (L) dan uji organoleptik (aroma). Kualitas cabai merah bubuk terbaik terdapat pada lama pengeringan terbaik 20 jam. Terdapat interaksi sangat nyata antara suhu dan lama pengeringan terhadap rendemen, kadar air, kadar capsaicin, kadar abu, dan uji organoleptik (aroma) serta terdapat interaksi yang nyata terhadap kadar vitamin C, warna (L), dan uji organoleptik (tekstur). Kualitas cabai merah bubuk terbaik terdapat pada kombinasi perlakuan terbaik suhu 60˚C dengan lama pengeringan 20 jam.

Red chili (Capsicum annuum L.) is a horticultural commodity that plays an important role for the community. However, the level of freshness is difficult to maintain so it cannot last long. An alternative to this problem is to process it into powder through a drying process so that it has a long shelf life. The purpose of this study was to determine the effect of drying temperature, drying time, and the interaction between the two on the quality of red chili powder. The research was conducted at the Horticulture Laboratory, Seed Science and Technology Laboratory, Plant Breeding Laboratory and Food and Agricultural Product Analysis Laboratory, Faculty of Agriculture, Syiah Kuala University from May to June 2023. This study used a Completely Randomized Design (CRD) 3x3 factorial pattern with 3 replications, There were 9 treatment combinations, 27 experimental units. The first factor is drying temperature with 3 levels (60, 65, and 70˚C) and the second factor is drying time with 3 levels (20, 23, and 26 hours). The results showed that drying temperature had a very significant effect on yield, water content, vitamin C content, capsaicin content, ash content, fat content, color, and organoleptic tests. The best quality of red chili powder is found at the best temperature of 60˚C. Drying time has a very significant effect on yield, water content, vitamin C content, capsaicin content, ash content, fat content, and color (a and b) and has a significant effect on color (L) and organoleptic tests (aroma). The best quality of red chili powder is found in the best drying time of 20 hours. There was a very significant interaction between temperature and drying time on yield, water content, capsaicin content, ash content, and organoleptic tests (aroma) and there was a significant interaction with vitamin C levels, color (L), and organoleptic tests (texture). The best quality of powdered red chili is found in the best treatment combination with a temperature of 60˚C with a drying time of 20 hours.