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Hasna Nurul Ain Hongi, Hasna Nurul Ain
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Agriculture, Biological Sciences & Forestry

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KOMPOSISI MIKROBA BERASOSIASI DENGAN TINGKAT KEPEDASAN DAN KESEGARAN CABE RAWIT (Capsicum frutescens) SELAMA PENYIMPANAN PADA SUHU RUANG Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

Tujuan penelitian ini untuk menganalisa komposisi mikroba dalam aspek total mikroba dan jenis mikroba yang berasosiasi dengan tingkat kepedasan dan kesegaran cabe rawit (Capsicum frutescens) selama penyimpanan pada suhu ruang. Metode yang digunakan adalah deskriptif komparatif dimana data diperoleh dari serangkaian hasil analisa laboratorium terhadap sampel uji yang meliputi analisa fisik dan kimia (uji kadar air, pH, Scoville Heat Unit (SHU)), uji fisiologis, dan uji mikrobiologis (total mikroba, isolasi, dan identifikasi isolate uji). Berdasarkan hasil yang diperoleh, dapat disimpulkan : sifat fisik kadar air dan sifat kimia pH, menurun sesuai penurunan tingkat kesegaran. Tingkat kepedasan cabe segar sebesar 1:10.000 SHU, tingkat kepedasan cabe agak segar sebesar 1:25.000 SHU, dan tingkat kepedasan cabe tidak segar sebesar 1:50.000 SHU. Total bakteri dan jamur meningkat seiring bertambahnya masa penyimpanan cabe, dan mikroba yang berasosiasi dengan tingkat kesegaran cabe yaitu bakteri Bacillus, sp dan 2 jenis jamur yaitu Rhizopus, sp dan Aspergillus, sp. Kata Kunci: kesegaran cabe rawit, komposisi mikroba, tingkat kepedasan, suhu ruang
Microbial Composition in association with Cayenne Pepper (Capsicum frutescens) Freshness and The Level of Spiciness During Storage at Room Temperature Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

The purpose of this study was to analyze the composition of microbes in total microbial aspects and types of microbes are associated with the level of spiciness and freshness cayenne (Capsicum frutescens) during storage at room temperature. The method is descriptive comparative, results of data derived from a series of laboratory analysis results for test samples covering physical and chemical analysis (moisture content test, pH, Scoville Heat Unit (SHU)), physiological test, and microbiological test (total microbes, isolation, and identification test isolates). Based on the results obtained, it can be concluded: The physical properties of the moisture content and chemical properties pH, decreased corresponding decrease in the level of freshness. Fresh chilli pungency level of 1:10.000 SHU, rather fresh chilli pungency level of 1:25.000 SHU and no fresh chilli pungency level of 1:50.000 SHU. Total bacteria and fungus increases with storage time of chilli, and microbes that associate with freshness chilli is bacteria Bacillus, sp and two types of fungi are Rhizopus, sp and Aspergillus, sp. Keywords : cayenne pepper freshness, microbial composition, the level of spiciness, room temperature
Co-Authors Christine Mamuaja Frans G. Ijong, Frans G.