PENGARUH KONSENTRASI BAWANG PUTIH SEBAGAI PENGAWET ALAMI TERHADAP UMUR SIMPAN DAN MUTU CABAI MERAH BESAR (Capsicum annuum L.)

This study aims to determine the effect of concentration of garlic as a natural preservative on the shelf life and quality of large red chili (Capsicum annuum L). This research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Indonesian Muslim University, Makassar. Using a completely randomized design (CRD) consisting of 5 treatments, namely a concentration of 0% (without garlic, only with distilled water) with a concentration of 25% (75 grams of garlic). 50% concentration (150 grams of garlic), 75% concentration (150 grams of garlic), 100% concentration (300 grams of garlic) in 300 ml of distilled water. The results of this study indicate that large red chilies with garlic have a significant effect on parameters, weight loss, color, texture, and shelf life. Large red chilies soaked in garlic with a concentration of 100% (300 grams/ 300 ml of distilled water) resulted in the lowest weight loss with a value of 46.56%, color with a score of 5.17%, and texture 4.3% with a shelf life of 21 days. And the damage to big red chilies was caused by the fungus Colletotrichum sp. Giving garlic with a concentration of 100% (300 grams of garlic/300 ml of distilled water) can extend and maintain the quality of big red chilies for 21 days.
Key words: big red chili ; shelf life; garlic; natural preservative