<p>Untuk memperpanjang masa simpan cabai giling yang diperdagangkan, perlu dilakukan pengemasan sebaik mungkin sehingga tidak terkontaminasi mikroba. Di samping itu diperlukan informasi masa simpan untuk menjamin bahwa cabai giling sampai di tangan konsumen belum mengalami kerusakan dan masih layak dikonsumsi. Salah satu cara untuk menduga umur simpan secara cepat adalah dengan metode Accelerated Shelf Life Testing (ASLT), melalui pendekatan Arrhenius. Penelitian bertujuan menduga umur simpan cabai giling melalui pendekatan Arrhenius. Penelitian dilaksanakan di Laboratorium Pascapanen BPTP Sumatra Barat pada bulan Mei sampai dengan Oktober 2018. Penyimpanan dilakukan menggunakan kemasan botol plastik Polyethylene Terephthalate (PET) dan kantong plastik PP 0,8 mm pada suhu 3ºC, 29ºC, dan 35ºC. Hasil penelitian menunjukkan bahwa reaksi kinetika penurunan mutu cabai giling mengikuti ordo satu. Pendugaan umur simpan paling lama diperoleh pada perlakuan pemanasan cabai giling selama 25 menit kemudian dikemas dengan botol PET, disimpan pada suhu 3°C, yaitu 211,41 hari, dengan model matematika penurunan mutu Lnk =14,883-7154,67(1/T). Jika disimpan pada suhu 29˚C dan 35˚C masing-masing umur simpan hanya 53,26 hari dan 27,21 hari.</p><p><strong>Keywords</strong></p><p>Umur simpan; Pengolahan; Cabai giling</p><p><strong>Abstract</strong></p><p>To extend the shelf life of traded ground chilies, good packaging is necessary in order not to be contaminated by microbes. In addition, information on shelf life is needed to ensure that the ground chillies that arrive at consumers have not been damaged and are still fit for consumption. One way to quickly estimate shelf life is by using the Accelerated Shelf Life Testing (ASLT) method, through the Arrhenius approach. The research aimed to estimate the shelf life of ground chillies through the Arrhenius approach. The research was conducted at the Postharvest Laboratory of BPTP West Sumatra from May to October 2018. Storage was carried out using Polyethylene Terephthalate (PET) plastic bottles and 0.8 mm PP plastic bags at temperatures of 3ºC, 29ºC, and 35ºC. The results showed that the reaction kinetics of quality deterioration of ground chillies followed order 1. The longest estimated shelf life was obtained in the heating treatment of ground chilies for 25 minutes then packed with PET bottles, stored at 3°C, that is 211.41 days, with a mathematical model of quality degradation Lnk = 14.883-7154.67 (1/T). If stored at 29oC and 35oC, the shelf life is only 53.26 days and 27.21 days, respectively.</p>
Kinetics of the adsorption of textile disperse dye to modified polyethylene terephthalate
