Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Journal of Food and Life Sciences
Pamulanti, Anjar
Unknown Affiliation
Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effects of Preateatment Process with Organic Acids (Averrhoa bilimbi L.) and Japansche Citroen (Citrus limonia Osbeck) Juice on Quality of Chili Powder (Capsicum frutescens) Kusnadi, Joni; Pamulanti, Anjar
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.05

Abstract

Preservation process like drying is needed to extend the shelf life of hot chili. However, the drying process lead much quality degradation, such as loss the nutritions. The chili need treatment with blanching and soaking with organic acid such as Japansche citroen and Averrhoa bilimbi L juice. The aim of this research is to know the effects of (Japansche citroen) and (Averrhoa bilimbi L.) juice in soaking process on quality of dried chili (Capsicum frutescens). Factorial Randomized Block Design was used in this research with 2 factor. The first factor was type of fruit juice of Japansche citroen and Averrhoa bilimbi L. The second factor was level of fruit juice concentration (5%, 10%,15%). The best result of this study is acquired from soaking with Japansce citroen with 15% of concentration. It obtains a* value 51,77±0,16, total color 174,88 ±7,78 ASTA, total phenolic content 8,51±1,11 mg GAE/g, total flavonoid content 22,86±1,24 mg QE/g, capsaicin content 1156322,498 ±95263,46 SHU, ascorbic acid content 0,6427±0,00 mg/g and antioxidant activity IC50 126,8081716 ±3,68 ppm. 
Co-Authors Joni Kusnadi