UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

Jamilah, Maryam; Kadirman, Kadirman; Fadilah, Ratnawaty

doi:10.26858/jptp.v5i1.8200

Cited by 7 publications

(6 citation statements)

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“…Taste is an essential parameter in product acceptance. Chili powder is expected to have a distinctive taste to be accepted by consumers [7]. Capsaicinoids cause the hot taste of chili powder.…”

Section: Discussionmentioning

confidence: 99%

Consumer perceptions of edible packaging made of gelatin as chili powder packaging

et al. 2022

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Edible packaging is a massive trend product which production will influence new perceptions about packaging. There has not been much research on consumers’ perceptions of edible films, so it is necessary to determine the acceptance. Chili powder packaging is one of the edible film applications in the food industry. Edible packaging applications replacing chili powder plastic packaging can reduce plastic consumption, increase the feasibility and maintain chili powder quality. However, certain materials utilization can affect the perception, such as gelatin. Unsavory perception about gelatin edible packaging, such as its halal legality, will detain its production and development. Thus, this research aimed to analyze consumers’ perception of edible packaging made of gelatin as chili powder packaging. This research was conducted using a survey method by Google Forms questionnaire working 215 respondents and organoleptic preference test employing randomly selected 101 untrained panelists. Based on observations, most respondents have positive knowledge and perception about edible packaging made of gelatin as chili powder packaging. The panelists accepted the product color, viscosity, aroma, and taste, respectively 87%, 77%, 72%, and 69%. Taken together, the findings highlight the perception and acceptance of gelatin edible packaging to replace chilli powder undegradable packaging.

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Section: Discussionmentioning

confidence: 99%

Consumer perceptions of edible packaging made of gelatin as chili powder packaging

et al. 2022

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“…Penelitian ini akan menghasilkan data suhu yang tepat yang dapat mempertahankan karakter susut bobot, kadar air, kandungan vitamin C dan kandungan capsaicin pada pengeringan cabai rawit sesuai standar kualitas. Tujuan dari proses pengeringan tersebut adalah untuk menurunkan kadar air cabai rawit hingga mencapai kadar air standar SNI ( ± 11%) dengan demikian bahan yang dikeringkan dapat memiliki umur simpan yang lama (Jamilah et al, 2019).…”

Section: A Pendahuluanunclassified

The Effect of Different Drying Temperatures Using a Tray Dryer on the Physical and Chemical Characteristics of Cayenne Pepper (Capsicum frutescens L.)

Susilawati,

Tanggasari

2023

B.J

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Cayenne pepper (Capsicum frutescens L.) is a potential vegetable crop that has high economic value and has the potential to continue to be developed, but cayenne pepper is a type of fruit that is easily damaged, therefore proper post-harvest handling is needed, one of which is drying. The purpose of this study was to determine the effect of different drying temperatures on physical analysis (weight loss) and chemical analysis (moisture content, vitamin C and capsaicin content). The dryer used in this study was a tray dryer. The experimental design used was a one-factor Completely Randomized Design (CRD) with 3 treatments. The temperatures used in this study were 40, 50, and 55°C. Based on the results of the study, it was found that the best decrease in weight loss in drying cayenne pepper was at 55°C with a decrease in weight loss of 62.67%. The best decrease in water content for drying cayenne pepper was at 55°C with a total moisture content of 50.3%. The best vitamin C content was found at 45°C, which was 0.65%, and the best capsaicin content for drying cayenne pepper was found at 45°C, which was 244.4702 ppm with an SHU level of 730.776.

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“…Drying or reducing water content is done to preserve the product so that it can be stored longer without experiencing excessive damage, increasing the economic value of a product, and controlling the product to achieve the requirements desired by the next process [5]. The drying process can be done by drying (naturally with sunlight) or by artificial drying using a dryer [6]. The basic essence of drying is to reduce the moisture content of the product so that it is safe from damage within a certain period, which is termed the safe storage period [7].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of drying cayenne pepper (Capsicum frutescens L.) using a portable type of dryer

Longdong,

Matahari,

Tooy

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Agricultural materials need to be dried because they are perishable and overgrown by microbes. Sun drying is helpful because it is cheap and available, but it is often interrupted if the weather is cloudy or rainy. If the dryer is large, it will be difficult to move. In this study, a designed portable dryer was technically tested on cayenne pepper. The research method was carried out experimentally. The results showed that the temperature inside can reach 55.8 0 C-57.09 °C. The length of effective time for drying cayenne pepper using the portable dryer takes a range of 23-28 hours, with an average initial moisture content of 75.01% reaching the final moisture content of 9.05%. The drying rate time is 2.64% / hour. Further research suggests the presence of artificial airflow in the dryer so that the uniformity of water content reduction in each drying shelf can be achieved.

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UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

Cited by 7 publications

References 0 publications

Consumer perceptions of edible packaging made of gelatin as chili powder packaging

Consumer perceptions of edible packaging made of gelatin as chili powder packaging

The Effect of Different Drying Temperatures Using a Tray Dryer on the Physical and Chemical Characteristics of Cayenne Pepper (Capsicum frutescens L.)

Characteristics of drying cayenne pepper (Capsicum frutescens L.) using a portable type of dryer

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