Abstract: Red chillies
(Capsicum annuum L) are considerable horticultural crops widely grown in
Indonesia, which has a high value and demand in market. Besides it contains
higher vitamin C (ascorbic acid) and beta-carotene than other fruits such as
papaya, mango, pineapple and watermelon, red chillies has a very low
storability as it is susceptible to decay and the over-production of chili
resulting in postharvest decay. To prevent the decay, red chillies are
preserved using preservatives. Preservative used in this study is sodium
benzoate since it is claimed as an effective against fungi. This study aimed to
determine the effect of the concentration of sodium benzoate against storage
time of red chillies (Capsicum annuum L) and also to determine the effect of
the concentration of sodium benzoate levels towards vitamin C in preserved red
chili. The method used in this experiment was a laboratory experiment using a
visible spectrophotometry. The results showed that the use of sodium benzoate
as a preservative can extend the storability of red chillies and sodium
benzoate concentration also affect levels of vitamin C contained in red
chillies. The level obtains at the highest concentration of 1.5% which is 54
mg/100 g with 8 days of storability.
Keywords: Red Chilli (Capsicum
annuum L), Sodium Benzoate, Vitamin C and Spectrophotometry Rays Looks
(Visible)
Penulis: Yanti Oktoviana, Sitti
Aminah, Jamaluddin Sakung
Kode Jurnal: jpkimiadd120115
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