@article{Sulistyaningrum_Darudryo_2019, title={Decreasing of Cayenne Pepper Quality During Storage in Room Temperature}, volume={4}, url={https://ojs.unida.ac.id/JAG/article/view/1566}, DOI={10.30997/jag.v4i2.1566}, abstractNote={<span class="fontstyle0">Cayenne pepper storage at room temperature will cause physical, mechanical,<br />chemical or microbiological damage in short time. In room terperature conditions cayenne<br />pepper can only survive for 2-3 days and finally will be decay. The use of packaging can<br />increase the small chilli storeability, because packaging can reduce the level of exposure to<br />environmental changes. This research aims to study the quality changes of cayenne pepper<br />during storage on room temperature. The results showed that losses of cayenne pepper weight<br />increased with increasing duration of storage. Cayenne pepper storaged for 8 days caused<br />weight loss of 24.25%. The use of perforated plastic packaging can reduce the weight loss by<br />16.82%, much lower than the control of 31.67%. The pH of chili during the 8-days decreased<br />with value of 6.55 while the control was 6.7. The pH experienced decreased of 2.23% from<br />the control (without packaged). While the number of colored cayenne pepper increased<br />during storage from 40% in control treatment and 60% in the packaging. The use of<br />perforated plastic packaging provides a higher organoleptic value with a total value of 18<br />which consists of 4.27 color parameters (close to green), texture 4.5 (very close to very hard),<br />4.6 appearance (near very smooth) and freshness 4.63 (approached very fresh).<br /></span><span class="fontstyle2">Keywords</span><span class="fontstyle0" style="color: #212121;">: chili, storage duration, weight loss, pH, packing</span>}, number={2}, journal={JURNAL AGRONIDA}, author={Sulistyaningrum, Anna and Darudryo, Darudryo}, year={2019}, month={Jan.} }