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PENGARUH BAHAN PENGISI TERHADAP SIFAT FISIK KIMIA DAN SENSORIS CABAI MERAH KERITING (Capsicum annuum L.) BLOK

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The objective of this research was to study effect of type and concentration of filler on physicochemical and sensory characteristics of curly red chili peppers (Capsicum annuum L.) blocks. The research was conducted in December 2020 to September 2021 at the Laboratory of Chemical Agricultural Products, and Laboratory of Processing of Agricultural Products, the Faculty of Agriculture, Sriwijaya University. This research used a Factorial Completely Randomized Design (RALF) method with two factors. Factor A was type of filler (tapioca and sago) and factor B was concentration of filler (1%; 2%; 3%). Each treatment was repeated 3 times. The observed parameters were physical characteristics (rehydration and color), chemical characteristics (moisture content, and vitamin C) and sensory characteristics (appearance, texture, aroma and color). The results showed that the type of filler (factor A), filler concentration (factor B) significantly affected the increase in color (L*, a*, b*) and rehydration. Based on the highest value of rehydration (396,43%) and water content (9,28%), the best treatment of dry block curly red chili was A2B3 (dry block curly red chili with the addition of 3% sago).

Availability
Inventory Code Barcode Call Number Location Status
2107003770T58028T580282021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T580282021
Publisher
Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
x, 39 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
668.607
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Perikanan
Teknologi Bahan Kimia
Specific Detail Info
-
Statement of Responsibility
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No other version available

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