EFFECT OF BLANSIR METHOD ON THE QUALITY OF DRY RED CHILI (CAPSICUUM ANUUM)

• Main Author: Pasya Karuza, Naura
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67610
• Institution: Institut Teknologi Bandung

Curly red chili is one of the important horticultural commodities in Indonesia. Its high water content causes the quality of curly red chili to be easily damaged, one way to reduce the water content in chili is by drying. Blanching treatment before drying is done to maintain the quality of dried curly chili. The purpose of this study is to determine the changes due to certain Blanching treatments, namely low temperature long time (LTLT) which is carried out at a temperature of 60 oC for 20 minutes and high temperature short time (HTST) which is carried out at a temperature of 100 oC for 1.5 minutes with a combination of adding 1000 ppm sodium metabisulphite compound before the curly red chili is given drying treatment using a screen house. So knowledge is needed about the changes obtained due to the provision of these compounds on the quality of curly red chili. Tests based on quality indicators include moisture content, weight loss, vitamin C, and color carried out during drying. Organoleptic and hedonic testing to determine the liking of panelists was carried out before and after drying. The design used in this study was a Randomized Group Design with 5 treatments and 6 repetitions. The data were processed using one-way ANOVA method with DMRT (Duncan Multiple Range Test). Based on the results of the study, the drying process takes place faster in chili peppers treated with HTST with the addition of sodium metabisulphite with a drying time of 11 days with a moisture content of 11% according to SNI standards. Color quality did not change significantly in the HTST or LTLT treatment either with the addition or not of sodium metabisulphite. Based on the measurement of vitamin C value during the drying process, the chili without treatment with the highest average value remained, while according to organoleptic and hedonic assessment of hot temperature short time (HTST) with the addition of sodium metabisulphite gave the second highest level of liking under chili without treatment.