PENGARUH TEMPERATUR DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK FISIKO-KIMIA PASTA CABAI (Capsicum annuum)
Abstract: This research aimed
to study the effect of storage temperatures and durations on the
physico-chemical characteristics of chilli (Capsicum annuum) puree.The storage
was done by using laminated aluminium foil at the storage temperature 5, 28 and
45oC for 10 weeks of storage. The characteristics observed during storage were
pH, water activity and Capsaicinoid content of chilli puree. Based on the
results, it can be concluded that different storage temperatures gave
significant effect on water activity and Capsaicinoid content of chilli puree,
storage duration gave significant effect on pH, water activity and Capsaicinoid
content of chilli puree. The combination of storage temperatures and durations
gave significant effect on the pH and water activity but not on the
Capsaicinoid content of chilli puree.
Penulis: Ermina Sari
Kode Jurnal: jpbiologidd140111
