{"id":395,"date":"2019-06-18T08:36:48","date_gmt":"2019-06-18T08:36:48","guid":{"rendered":"https:\/\/teachingindustry.undip.ac.id\/?p=395"},"modified":"2019-06-18T08:36:49","modified_gmt":"2019-06-18T08:36:49","slug":"effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation","status":"publish","type":"post","link":"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/","title":{"rendered":"Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation"},"content":{"rendered":"\n<p>E Sasmita<sup>1<\/sup>,&nbsp;M Restiwijaya<sup>1<\/sup>,&nbsp;E Yulianto<sup>1<\/sup>,&nbsp;Yuliani<sup>1<\/sup>,&nbsp;F Arianto<sup>1,2<\/sup>,&nbsp;A W Kinandana<sup>1<\/sup>&nbsp;and&nbsp;M Nur<sup>1,2<\/sup><\/p>\n\n\n\n<p><sup>1<\/sup>Center for Plasma Research, Faculty of Science and Mathematics, Diponegoro University, Semarang<br><sup>2<\/sup>Physics Department, Faculty of Science and Mathematics, Diponegoro University, Semarang<\/p>\n\n\n\n<p>Corresponding author: sasmitaeva@gmail.com<\/p>\n\n\n\n<p>Abstract<\/p>\n\n\n\n<p style=\"text-align: justify;\">Research on the application of ozone technology to red cayenne pepper had been done. The purpose of this research was to determine the changes in the physical characteristic, i.e. TPA (Texture Profile Analysis) and color parameters (L, a*, b*) of red cayenne pepper by treated with ozone technology. The research method was red cayenne pepper were not sprayed with ozonated water then stored in room temperature, air-conditioner room temperature, cold storage, cold storage dedicated ozone (R0, A0, C0, and Z0) and red cayenne pepper were sprayed with ozonated water then stored in room temperature, air-conditioner room temperature, cold storage, cold storage dedicated ozone (R1, A1, C1, and Z1). The storage times were five days, ten days, 15 days, 20 days, 25 days, and 30 days. During the storage period, the visual appearance, change in texture, color, and weight loss were measured. The results showed that ozone technology treatment and the length of storage time influenced the texture, color, and weight loss of red cayenne pepper as a conclusion the red cayenne pepper treated by sprayed with ozonated water and stored in cold storage dedicated ozone could maintain the quality of red cayenne pepper for 30 days.<\/p>\n\n\n\n<p>Read more at: <a href=\"https:\/\/iopscience.iop.org\/article\/10.1088\/1742-6596\/1217\/1\/012007\">https:\/\/iopscience.iop.org\/article\/10.1088\/1742-6596\/1217\/1\/012007<\/a><\/p>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/teachingindustry.undip.ac.id\/wp-content\/uploads\/2019\/06\/Sasmita_2019_J._Phys.__Conf._Ser._1217_012007.pdf\">Download file:<\/a><a href=\"https:\/\/teachingindustry.undip.ac.id\/wp-content\/uploads\/2019\/06\/Sasmita_2019_J._Phys.__Conf._Ser._1217_012007.pdf\" class=\"wp-block-file__button\" download>Download<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>E Sasmita1,&nbsp;M Restiwijaya1,&nbsp;E Yulianto1,&nbsp;Yuliani1,&nbsp;F Arianto1,2,&nbsp;A W Kinandana1&nbsp;and&nbsp;M Nur1,2 1Center for Plasma Research, Faculty of Science and Mathematics, Diponegoro University, Semarang2Physics Department, Faculty of Science and Mathematics, Diponegoro University, Semarang Corresponding author: sasmitaeva@gmail.com Abstract Research on the application of ozone technology to red cayenne pepper had been done. The purpose of this research was to determine [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation - Teaching Industry Universitas Diponegoro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation - Teaching Industry Universitas Diponegoro\" \/>\n<meta property=\"og:description\" content=\"E Sasmita1,&nbsp;M Restiwijaya1,&nbsp;E Yulianto1,&nbsp;Yuliani1,&nbsp;F Arianto1,2,&nbsp;A W Kinandana1&nbsp;and&nbsp;M Nur1,2 1Center for Plasma Research, Faculty of Science and Mathematics, Diponegoro University, Semarang2Physics Department, Faculty of Science and Mathematics, Diponegoro University, Semarang Corresponding author: sasmitaeva@gmail.com Abstract Research on the application of ozone technology to red cayenne pepper had been done. The purpose of this research was to determine [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/\" \/>\n<meta property=\"og:site_name\" content=\"Teaching Industry Universitas Diponegoro\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-18T08:36:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-18T08:36:49+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/#website\",\"url\":\"https:\/\/teachingindustry.undip.ac.id\/\",\"name\":\"Teaching Industry Universitas Diponegoro\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/teachingindustry.undip.ac.id\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/#webpage\",\"url\":\"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/\",\"name\":\"Effect of ozone technology applications on physical characteristics of red cayenne pepper (Capsicum frutescens L.) preservation - Teaching Industry Universitas Diponegoro\",\"isPartOf\":{\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/#website\"},\"datePublished\":\"2019-06-18T08:36:48+00:00\",\"dateModified\":\"2019-06-18T08:36:49+00:00\",\"author\":{\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/#\/schema\/person\/9d9b6d81bf44cf2f1adfd2684dd19ae1\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/teachingindustry.undip.ac.id\/index.php\/2019\/06\/18\/effect-of-ozone-technology-applications-on-physical-characteristics-of-red-cayenne-pepper-capsicum-frutescens-l-preservation\/\"]}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/#\/schema\/person\/9d9b6d81bf44cf2f1adfd2684dd19ae1\",\"name\":\"Andi Kinandana\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/teachingindustry.undip.ac.id\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/037beaa80c2074aa149556291ac88675?s=96&d=mm&r=g\",\"caption\":\"Andi Kinandana\"},\"sameAs\":[\"http:\/\/cpr.undip.ac.id\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/posts\/395"}],"collection":[{"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/comments?post=395"}],"version-history":[{"count":1,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/posts\/395\/revisions"}],"predecessor-version":[{"id":397,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/posts\/395\/revisions\/397"}],"wp:attachment":[{"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/categories?post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teachingindustry.undip.ac.id\/index.php\/wp-json\/wp\/v2\/tags?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}