Pengaruh Konsentrasi dan Waktu Aplikasi (NaCl) Terhadap Hasil dan Mutu Cabai Merah (Capsicum annum L.)
DOI:
10.25047/agriprima.v2i1.81Issue:
Vol. 2 No. 1 (2018): MARCHKeywords:
Cabai, Capsaicin, NaCl, Waktu AplikasiArticles
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Abstract
Cabai (Capsicum annum L.) merupakan tanaman penting di Indonesia. Dalam 100 gram cabai segar mengandung sekitar 0,1-1,5% capsaicin yang merupakan tingkat kualitas cabai. Salah satu faktor yang mempengaruhi kadar capsaicin adalah kondisi stres salinitas. Kami mengamati efek salinitas dan waktu aplikasi pada hasil dan kandungan capsaisin. Tujuan dari penelitian ini adalah untuk mengetahui respon tanaman cabai dengan penambahan konsentrasi dan waktu aplikasi NaCl terhadap cabai dan kualitas. Penambahan konsentrasi NaCl sampai 9000 ppm dan waktu penerapan fase vegetatif NaCl dapat meningkatkan variabel kualitas kadar capsaicin dibandingkan dengan perlakuan kontrol.
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Author Biographies
Febby Mardhiana, Jember University
Sigit Soeparjono, Jember University
Lektor Kepala IIID
Tri Handoyo, Jember University
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Copyright (c) 2018 Febby Mardhiana, Sigit Soeparjono, Tri Handoyo
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