Cabai rawit (Capsicum frutescens L.

Cabai rawit (Capsicum frutescens L.) merupakan tumbuhan perdu/semak yang memiliki batang bulat, halus dan bercabang banyak, daun berbentuk bulat telur bunga tunggal yang berbentuk bintang, buah bulat pendek dengan ujung runcing/berbentuk kerucut, berbiji banyak dan bulat pipih. cabai rawit memiliki nilai manfaat sebesar 0,10 dan kebanyakan cabai rawit hanya sebagai penyedap rasa. Bagian yang dimanfaatkan yaitu buah, dengan cara memotong cabai rawit menjadi ukuran kecil lalu dimasukkan ke dalam masakan atau bisa juga cabai rawit ditumbuk dengan bumbu lain misalnya bawang putih dan ditambahkan ke masakan contohnya tambahan masakan sayuran, rujak, sambal. Jika cabai dibelah, maka akan menemukan tangkai putih di dalamnya yang mengandung zat capsaicin yaitu senyawa seperti minyak dan menyengat sel-sel pengecap lidah. Zat inilah yang mengakibatkan cabai menjadi pedas dan panas di lidah ketika mengkonsumsinya serta membuat orang ketagihan atau kecanduan saat menyantap makanan (Prasetyawati, 2010). Capsaicin merupakan senyawa yang berfungsi sebagai antioksidan sehingga dapat menghambat perkembangan sel kanker, sebagai senyawa antimikroba yang dapat menghambat pertumbuhan mikroorganisme. Di dalam Cabai rawit juga terdapat hormon endorphin yang membuat makanan terasa lebih nikmat (Nafiza, 2013).

Results (English) 1:

Cayenne Pepper (Capsicum frutescens l.) is an Evergreen shrub/scrub plants that have stems are round, smooth and branched, rounded egg-shaped leaves of the flower star shaped single, short rounded fruit with the tip of the cone-shaped, tapered/seed-bearing many flat and round. cayenne pepper has a value of 0.10 and most of the benefits of cayenne pepper just as a flavor enhancer. The part that exploited IE fruit, how to cut with cayenne pepper into a small size and then put into the dishes or cayenne pepper mixed with other herbs such as garlic and added to dishes for example additional vegetable dishes, Rojak, sambal. If the chili is torn, then it will find white stalks in it containing the substance capsaicin i.e. compounds such as oil and pungent taste cells of the tongue. It is this substance that resulted in the chili becomes spicy and hot on the tongue when consumption and get people hooked or addicted when eating food (Prasetyawati, 2010). Capsaicin is the compound that acts as an antioxidant that can inhibit the development of cancer cells, antimicrobial compounds that can inhibit the growth of microorganisms. In cayenne pepper is also the hormone endorphin that makes food taste more delicious (Nafiza, 2013).

Results (English) 2:

Cayenne (Capsicum frutescens L.) is a shrub / bush that has a round rod, smooth and branched, the leaves are egg-shaped single flowers are star-shaped, short rounded fruit with a pointed end / conical, seedy and round flat. cayenne having value of 0.10 and most cayenne only as a flavor enhancer. Parts used are fruit, by cutting the red pepper into small size and add to dishes or can be crushed chili sauce with other seasonings as garlic and added to dishes for example additional vegetable dishes, salad, chili. If chili is cleaved, it will find a white stalk in it containing capsaicin are compounds such as oils and pungent taste bud cells of the tongue. These substances lead to be hot and spicy chili on your tongue when taking it as well as make people addicted or addicted when eating food (Prasetyawati, 2010). Capsaicin is a compound that functions as an antioxidant that can inhibit the growth of cancer cells, as an antimicrobial compound that can inhibit the growth of microorganisms. Inside the Cayenne pepper also contained the hormone endorphin that makes food taste better (Nafiza, 2013).