Kandungan karotenoid, antioksidan, dan kadar air dua varietas cabai rawit pada tingkat kematangan berbeda dan deteksi non-destruktif

Cabe rawit umumnya berwarna hijau, jingga dan merah. Tiap tingkat kematangan memiliki kualitas yang berbeda. Teknologi non-destruktif visible/near infrared spectroscopy (Vis/NIRS) telah banyak digunakan untuk memprediksi secara cepat akurat serta tidak merusak. Penelitian bertujuan mengetahui kandungan kadar air, total karotenoid antioksidan dua varietas buah cabai dengan berbeda menggunakan Vis/NIRS. dilakukan di Laboratorium Hortikultura, Fakultas Pertanian, Universitas Padjadjaran. disusun dalam rancangan acak lengkap (RAL) 6 perlakuan yaitu ‘Manik’ ‘Domba’, dipanen pada 20 hari setelah bunga mekar (HSBM), 40 HSBM 60 HSBM, diulang 5 kali. Data dianalisis analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa and ‘Domba’ air tertinggi sedangkan meningkat matang. Model kalibrasi uji validasi silang karotenoid, mendapatkan nilai Rkal ≥ 0,87 Rval 0,84. Berdasarkan hasil tersebut, maka terbesar hijau Vis/NIRS dapat mendeteksi rawit. Generally, cayenne pepper is coloring in green, orange, red. Each maturity level has a different quality. A non-destructive technology, (Vis/NIRS), been widely used to predict the quality quickly accurately without causing damage. The study aimed determine water content, carotenoids, antioxidant of two varieties with levels non-destructively using research was conducted at Horticulture Laboratory, Agriculture Faculty, arranged completely randomized design (CRD) treatments, namely harvested days after flowering (DAF), DAF DAF, replications analysis variance results showed that had highest content while carotenoids increased ripe fruit. calibration model cross-validation antioxidants obtained values Rcal 0.87 0.84. Based on these results, green pepper, were red pepper. can be detect