Diversifikasi Produk Olahan Cabai Merah Keriting Sebagai Alternatif Penanganan Pasca Panen Cabai Merah Di Kecamatan Curup Utara Kabupaten Rejang Lebong

Kesumawati, Neti; Hayati, Rita

doi:10.33369/dr.v14i2.2614

Cited by 3 publications

(3 citation statements)

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“…Mitra dapat mengatasi permasalahan ini dengan mengolahnya menjadi produk lain. Mitra dapat mengolahnya menjadi cabai bubuk yang awet, mudah disimpan dan memiliki harga yang cukup tinggi serta relatif stabil (Kesumawati & Hayati, 2016).…”

Section: Pelatihan Pengolahan Cabai Pasca Panenunclassified

Optimalisasi Keuntungan Usaha melalui Pelatihan Pembudidayaan Varietas Cabai Unggul yang Tahan Organisme Pengganggu Tanaman dan Pengelolaan Pasca Panen

Febriantoko

Tunggal²,

Putra³

2023

Pengabdianmu J Ilmiah Pengabdian Masyarakat

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Growing vegetables is a support to the family economy for farmers. The living conditions of fellow farmers are still far from good. The purpose of the Community Science and Technology Application in empowering Independent Advanced Farmer Groups is to provide solutions to problems in the aspects of production, management, marketing, management and post-harvest management. Thus, it has an impact in increasing the empowerment of partners. The methodology used in the application of community science and technology is training and direct practice in the field. Pre-Community Service and post Community Service results, Farmers in this activity experience increased knowledge up to 90.34%. The highest increase in knowledge results lies in the knowledge achievement indicator related to Understanding Superior Variety Seeds, while the lowest percentage increase is in the knowledge achievement indicator Understanding Post-Harvest Processing, which is 78.67%. The average level of improvement in the achievement of knowledge indicators is 45.23% of the knowledge previously possessed. The conclusion of this community service is the improvement of partners from various aspects such as the understanding of seeds of superior varieties, knowledge of planting techniques, the ability to install agricultural tools, understanding of post-harvest processing, knowledge of digital promotion and the ability to prepare financial reports.

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Section: Pelatihan Pengolahan Cabai Pasca Panenunclassified

Optimalisasi Keuntungan Usaha melalui Pelatihan Pembudidayaan Varietas Cabai Unggul yang Tahan Organisme Pengganggu Tanaman dan Pengelolaan Pasca Panen

Febriantoko

Tunggal²,

Putra³

2023

Pengabdianmu J Ilmiah Pengabdian Masyarakat

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“…Farmers' limited knowledge and skills have caused them to be unable to process fresh chili into various chili products with added value and longer shelf life [27]. Therefore, the technical guidance and training for KWTs and individual farmers need to be enhanced because the capacity building is essential in increasing farmers' income [28][29][30]. The challenge on the consumers' side is that they still prefer to consume fresh chili than processed ones.…”

Section: Efforts and Challenges To Gain The Added Value Of Chilimentioning

confidence: 99%

Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java

Purba¹,

Ariningsih²,

Septanti

et al. 2022

E3S Web Conf.

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Processing fresh chili into various chili products can generate added value. This study aims to assess the added value gained by processing fresh chili into its products and its challenges. Primary data was obtained through interviews using a structured questionnaire with the management of KWT Intan in Ciwidey, Bandung, which processes fresh chili into dried chili, chili powder, and chili sauce (sambal). This research was conducted in October 2019. Added value was calculated quantitatively using the Hayami method. The results show that the added value generated from processing fresh chili into dried chili is 17,743 IDR/kg, chili powder is 71,053 IDR/kg, and sambal is 326,128 IDR/kg. The results indicate the greatest added value obtained by processing fresh chili into sambal, which is a final product. However, developing the added value of chili products faces some challenges. The utilization of facility assistance and human resource skills is still limited, while consumers still prefer to consume fresh chili than processed ones. In an effort to increase the added value of chili and improve farmers' income, the government is expected to provide relevant regulations and assistance in the form of processing facilities and infrastructure as well as training, socialization, and promotion.

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“…Kurniati and Hidayatullah [7] used raw materials such as cayenne pepper skin, garlic, shrimp, salt, and seasoning. According to Kesumawati et al [8] the components required for preparing shredded chilies encompass red chilies, cayenne pepper, garlic, red onion, coriander, brown sugar, salt, and flavoring. The nutritional quality and flavor acceptance of food products might vary depending on the specific raw ingredients used.…”

Section: Introductionmentioning

confidence: 99%

A study of the organoleptic and chemical characteristics of spiced shredded chili

Sunarmani,

Agustinisari,

Setyadjit

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Chili are horticultural commodities with a high economic value and fluctuating prices. A large harvest of chilis is usually not followed by sufficient demand for the product in the market; therefore, the selling price is low. This commodity is also susceptible to damage after harvesting. Processing chili shredded is an effort to increase its value and utilization. The purpose of this study was to determine the organoleptic and chemical characteristics of chili shredded and processed with the addition of spices. In this study, spiced chili shredded was processed with four treatments: chili shredded without the addition of spices (control), chili shredded with the addition of cinnamon, chili shredded with the addition of nutmeg, and chili shredded with the addition of cinnamon and nutmeg. Organoleptic assessment includes color, flavor, taste, appearance, spiciness, and level of preference. The chemical analysis carried out includes water, protein, fat, ash, and carbohydrate content. The results of the organoleptic assessment showed that chili shredded with the addition of nutmeg had the highest color value and level of spiciness and was the most preferred among other treatments. Chili shredded with nutmeg had a water content of 4.62%, protein content of 17.27%, fat content of 18.67%, ash content of 7.20%, and carbohydrate content of 52.25%.

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Diversifikasi Produk Olahan Cabai Merah Keriting Sebagai Alternatif Penanganan Pasca Panen Cabai Merah Di Kecamatan Curup Utara Kabupaten Rejang Lebong

Cited by 3 publications

References 0 publications

Optimalisasi Keuntungan Usaha melalui Pelatihan Pembudidayaan Varietas Cabai Unggul yang Tahan Organisme Pengganggu Tanaman dan Pengelolaan Pasca Panen

Optimalisasi Keuntungan Usaha melalui Pelatihan Pembudidayaan Varietas Cabai Unggul yang Tahan Organisme Pengganggu Tanaman dan Pengelolaan Pasca Panen

Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java

A study of the organoleptic and chemical characteristics of spiced shredded chili

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