@thesis{thesis,
		author={Atni Primanadini (030811019)  AP and Lisa Andina (1123038303)  LA and Septi Andea Merianto  SAM},
		title ={HUBUNGAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C PADA CABAI
RAWIT (Capsicum frutescens L.) BERDASARKAN SUHU PENYIMPANAN},
		year={2014},
		url={http://repo.stikesborneolestari.ac.id/523/},
		abstract={HUBUNGAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C PADA CABAI
RAWIT (Capsicum frutescens L.) BERDASARKAN SUHU PENYIMPANAN
RELATIONSHIP OF PROLONGED STORAGE THE LEVELS OF VITAMIN C IN THE
CAYENNE PEPPER (Capsicum frutescens l.) BASED ON THE TEMPERATURE OF
STORAGE
Septi Andea Merianto1 Lisa Andina2 Atni Primanadini1
(1) Akademi Analis Kesehatan Borneo Lestari Banjarbaru
Akademi Analis Kesehatan Borneo Lestari Banjarbaru Kalimatan Selatan
Jalan H. Mistar Cukrokusumo Komplek Kelapa Sawit 8 Bumi Berkat No. 1 RT. 2 RW. 1
Banjarbaru, Kalimantan Selatan
Email: septiandea@gmail.com
ABSTRACT
The spice of chili pepper kitchen which has a prospective business opportunities. Chili fruit
contained in some vitamins, one vitamin in fruit chili is vitamin C. Vitamin C is a vitamin that most easily
damaged. The research was carried out to determine the influence of storage temperatures on the vitamin
C padai small cayenne pepper (Capsicum frutescens l.), samples taken in purposive sampling, the samples
taken from the farm in Chili farmers Gg .55 in filage LiangAnggang sub-district Bati-Bati, Tanah Laut
Regency, South Kalimantan. Given the treatment temperature the temperature of the freezer 8}
		}