Analisa Terapan Teknologi Pengeringan Higienis pada Cabai Rawit Kering untuk Stabilitas Pasokan di Luar Panen Raya

Ardana Putri Farahdiansari, Meilisa Rusdiana Surya Effendi, Rizky Stighfarrinata, Amalia Ma'rifatul Maghfiroh

Abstract

This study aims to analyze the application of hygienic design to utilize the excess supply of cayenne pepper during the peak harvest season, where many harvests are not absorbed into the market. Meanwhile, during the harvest in the off-season, the amount of chili harvest is unable to meet market demand, resulting in a spike in the price of cayenne pepper. The spike in the price of cayenne pepper has quite high variability, where the lowest price is IDR 15,000.00 but the highest price can reach IDR 100,000.00. With the implementation of the use of the DrySter Eco House drying house, farmers can store excess harvest results when prices drop and process them as dried cayenne pepper supplies and then sell them when the supply of fresh cayenne pepper on the market is low and the selling price is high. The DrySter Eco House greenhouse system relies on solar energy as the main source. This approach utilizes a greenhouse structure equipped with temperature and humidity control technology, as well as air circulation assistance that utilizes energy from solar panels to maintain optimal conditions during the drying process. By using greenhouse technology, the water content of cayenne pepper can be reduced significantly in a shorter time compared to conventional open drying methods. The use of renewable energy not only reduces operational costs, but also supports environmental sustainability and is able to maintain the quality of dried cayenne pepper. This study includes trials and measurements of several variables, such as temperature and drying time, to compare the results of conventional drying with drying using the DrySter Eco House prototype. With the supply of cayenne pepper from prospective harvest waste, farmers can stabilize the supply of chili during the off-season while also obtaining additional income from the sale of dried chili.

Full Text:

PDF

References

A. Nidya Angga Sari, “Analisis Pemasaran Komoditas Cabai Rawit Merah di Desa Brajan, Kecamatan Prambanan, Kabupaten Klaten (Marketing Analysis for Red Cayenne Pepper in Brajan Village, Prambanan Sub-District, Klaten District),” Jurnal Ilmu Pertanian Indonesia (JIPI), Oktober, vol. 25, no. 4, pp. 524–532, 2020, doi: 10.18343/jipi.25.4.524.

A. Fauzi et al., “PENGARUH MENINGKATNYA HARGA CABAI TERHADAP PERMINTAAN DAN PENAWARAN DI INDONESIA,” 2023.

W. Herlina, H. Risnawati, I. Q. Nada, and I. Murweni, “INDIKASI INFLASI PADA ELASTISITAS HARGA CABAI RAWIT DOMBA DAN CABAI RAWIT HIJAU DI KECAMATAN TAROGONG KALER KABUPATEN GARUT,” 2024.

Dahlia Nauly, “FLUKTUASI DAN DISPARITAS HARGA CABAI DI INDONESIA,” 2015.

I. Marina, D. Sukmawati, E. Juliana, and Z. N. Safa, “Dinamika Pasar Komoditas Pangan Strategis: Analisis Fluktuasi Harga Dan Produksi,” Paspalum: Jurnal Ilmiah Pertanian, vol. 12, no. 1, p. 160, Apr. 2024, doi: 10.35138/paspalum.v12i1.700.

F. Y. Wehfany, N. R. Timisela, and J. M. Luhukay, “Analisis Faktor Yang Mempengaruhi Pendapatan Usahatani Cabai Rawit (Capsicum frutescens L.),” JURNAL AGRICA, vol. 15, no. 2, pp. 123–133, Oct. 2022, doi: 10.31289/agrica.v15i2.7314.

T. DJARWANINGSIH, “Capsicum spp. (Chilli): Origin, Distribution, and Its Economical Value,” Biodiversitas, vol. 6, no. 4, pp. 292–296, Oct. 2005, doi: 10.13057/biodiv/d060417.

A. P. Farahdiansari, “Rancang Bangun Oven Pengering Buah Salak dengan Metode QFD (Quality Function Deployment) dan Pertimbangan Aspek Ergonomis Pengguna,” Jurnal Teknik Industri Terintegrasi, vol. 6, no. 4, pp. 1328–1335, Oct. 2023, doi: 10.31004/jutin.v6i4.20697.

W. Zam, “PENERAPAN TEKNOLOGI PASCAPANEN UNTUK MENINGKATKAN NILAI JUAL CABAI DI TANATORAJA,” Jurnal Dedikasi Masyarakat, vol. 2, no. 2, 2019.

P. Putu, A. Santoso, I. Sanubary, and D. D. Mahmuda, “PEMBUATAN ALAT PENGERING CABAI DENGAN SISTEM EFEK RUMAH KACA BERBASIS PANEL SURYA,” Jurnal CRANKSHAFT, vol. 6, no. 3, 2023.

Ida Nurjannah and Sri Mulyani, “Analysis of Vitamin C, Calcium and Phosphorus Levels in Cayenne Pepper (Capsicum frustescens L.) of Preservation Result,” 2018.

Winda Andini, Siti Kumala Zahra, Muhammad Abdurrahman, and Veralianta Br Sebayang, “Analisis Fluktuasi Harga Terhadap Faktor-Faktor Yang Mempengaruhi Produktivitas Usaha Tani Cabai Merah di Indonesia,” Jurnal Riset dan Inovasi Manajemen, vol. 2, no. 2, pp. 162–172, May 2024, doi: 10.59581/jrim-widyakarya.v2i2.3526.

Anna Sulistyaningrum and Darudriyo, “PENURUNAN KUALITAS CABAI RAWIT SELAMA PENYIMPANAN DALAM SUHU RUANG,” 2018.

St. Sabahannur, “Penggunaan NaCL dan Asam Sitrat untuk Memperpanjang Umur Simpan dan Mutu Cabai Rawit (Capsicum frutescens L.),” JURNAL GALUNG TROPIKA, vol. 9, no. 1, pp. 31–40, Apr. 2020, doi: 10.31850/jgt.v9i1.546.

J. A. Gultom, M. Silitonga, A. Sitohang, D. Tetap, A. Teknik, and D. Serdang, “ANALISIS PENGOLAHAN TEKNOLOGI UNTUK CABE MERAH MENJADI CABE BUBUK DI KABUPATEN DAIRI,” 2021.

K. H. Murti, “Pengaruh Suhu Pengeringan Terhadap Kandungan Vitamin C Buah Cabai Keriting Lado F1 (Capsicum Annuum L),” 2017.

A. P. Farahdiansari and F. Ashari, “PENGGUNAAN OVEN PENGERING BUAH SALAK UNTUK PENINGKATAN EFISIENSI PRODUKSI KURMA SALAK DI UMKM MUBAROK DESA WEDI KECAMATAN KAPAS KABUPATEN BOJONEGORO,” vol. 7, no. 3, 2023.

Kasma Iswari, “INOVASI TEKNOLOGI PENGOLAHAN CABAI MENDUKUNG PENGEMBANGAN INDUSTRI OLAHAN DI SUMATERA BARAT,” 2022.

D. Amalia Sukma Rahayu et al., “Peningkatan Ekonomi Pada Sektor Pertanian Cabai di Dusun Jenggeran,” 2023, doi: 10.18196/ppm.62.1214.

DOI: https://doi.org/10.31284/j.senopati.2025.v7i1.7793

Refbacks

  • There are currently no refbacks.