POST-HARVEST HANDLING EVALUATION OF RED CHILI ALONG THE SUPPLY CHAIN IN SUKABUMI

Laras Putri Wigati; Sutrisno Suro Mardjan; Emmy Darmawati

doi:10.21107/agrointek.v14i2.5992

POST-HARVEST HANDLING EVALUATION OF RED CHILI ALONG THE SUPPLY CHAIN IN SUKABUMI

Laras Putri Wigati, Sutrisno Suro Mardjan, Emmy Darmawati

Abstract

Red chili is a horticultural product commonly used by people in their daily lives. Horticulture products have a long handling process until they reach consumers. The postharvest handling generally must be carried out are collecting, sorting, grading, packaging, transporting, distributing. This study was conducted to analyze the suitability of postharvest handling from each actor in the supply chain according to the standard operational procedure (SOP) of postharvest handling in red chili. This study used purposive and snowball sampling as the methods of selecting respondents. The percentage of the suitability of postharvest toward SOP was obtained with a simple data calculation. This study found that the supply chain of red chili in the Perbawati village of Sukabumi has two types of chains. Postharvest handling of red chili had done were sorting and packaging while another postharvest handling such as collecting, grading, cleaning had not done by the farmers. For the farmers and middleman handling practices compare to the standard operational procedure of postharvest red chili, was 45.56% of post-harvest handling that suitable with the SOP.

Keywords

Handling, Post-harvest, SOP, Sukabumi, Red chili

Full Text:

PDF

References

Ashilenje, D.S., 2013. Learn how to grow Peppers, 1st ed. Phoenix Publishers, Nairobi.

Awole, S., Woldetsadik, K., Workneh, 2011. Yield and storability of green fruits from hot pepper cultivars (Capsicum spp.). African J. Biotechnol. 10, 12662–12670. https://doi.org/10.5897/AJB10.1661

Hailu, G., Derbew, B., 2015. Extent, Causes and Reduction Strategies of Postharvest Losses of Fresh Fruits and Vegetables-A Review. J. Biol. Agric. Healthc. 5, 51–64.

Hamid, A.A., Risikat, A., Abdulmumeen, H.A., Risikat, A.N., Sururah, A.R., 2012. Food: Its preservatives, additives and applications. IJCBS 1, 36–47. https://doi.org/10.13140/2.1.1623.5208

Kementerian Pertanian Direktorat Jenderal Hortikultura Direktorat Budidaya dan Pacapanen Sayuran dan Tanaman Obat, 2013. Standar Operasional Prosedur (SOP) Pascapanen Cabai Merah. Kementerian Pertanian, Jakarta.

Olayemi, F., Adegbola, J., Bamishaiye, E., Daura, A., 2011. Assessment of post-harvest challenges of small scale farm holders of tomotoes, bell and hot pepper in some local government areas of Kano State, Nigeria. Bayero J. Pure Appl. Sci. 3. https://doi.org/10.4314/bajopas.v3i2.63217

Rodoni, L.M., Hasperué, J.H., Ortiz, C.M., Lemoine, M.L., Concellón, A., Vicente, A.R., 2016. Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage. Postharvest Biol. Technol. 117, 168–176. https://doi.org/10.1016/j.postharvbio.2015.11.016

Samira, A., Woldetsadik, K., Workneh, T.S., 2013. Postharvest quality and shelf life of some hot pepper varieties. J. Food Sci. Technol. 50, 842–855. https://doi.org/10.1007/s13197-011-0405-1

Sinha, A., Petersen, J., 2011. Caribbean Hot Pepper Production and Post Harvest Manual. Food and Agriculture Organization of the United Nations (FAO) Caribbean Agriculture Research and Development Institute (CARDI).

Somantri, R.U., Syahri, 2016. Kajian pengaruh berbagai jenis kemasan terhadap hasil cabai selama pengangkutan. Prosiding Seminar Nasional Lahan Suboptimal, Palembang, pp. 576–583.

Wigati, L.P., Sutrisno, Darmawati, E., 2019. Losses and waste of tomato and red chilli along the supply chain, in: IOP Conference Series: Earth and Environmental Science. Institute of Physics Publishing. https://doi.org/10.1088/1755-1315/230/1/012001

Wulandari, S., Bey, Y., Tindaon, K.D., 2012. Pengaruh jenis bahan pengemas dan lama penyimpanan terhadap kadar vitamin C dan susut berat cabai rawit (Calcium frutescens L.). J. Biog. 8, 23–30