TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN

  • Asgar A
  • Musaddad D
  • Setyabudi D
  • et al.
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Abstract

The study aimed to determine the effect of storage temperature and ozone<br />red chillies freshness Kencana. The study was conducted from October-De<br />Lembang. The study was conducted using a randomized block design with a s<br />main plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-<br />without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 p<br />color, freshness, and appearance of red chili with treatment storage tempera<br />treatment in terms of color, freshness and appearance and panelists preferred.<br /><br />

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APA

Asgar, A., Musaddad, D., Setyabudi, D. A., & Hasan, Z. H. (2015). TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN. Jurnal Penelitian Pascapanen Pertanian, 12(1), 20. https://doi.org/10.21082/jpasca.v12n1.2015.20-26

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