Main Article Content
Abstract
The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.
Keywords
Article Details
Authors who publish in this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
- Badan Perencanaan Pembangunan Nasional [BAPPENAS]. 2013. Studi Pendahuluan : Rencana Pembangunan Jangka Menengah Nasional (RPJMN) Bidang Pangan dan Pertanian 2015 – 2019. Direktorat Pangan dan Pertanian. BAPPENAS. Jakarta
- Gomez. K.A dan A.A. Gomez. Statistical Procedures For Agricultural Re- search, 2nd Edition. John Wiley dan sons, Inc. Diterjemahkan oleh Sjamsuddin, Edan Baharsjah, J.
- Prosedur Statistik untuk Penelitian Pertanian. UI-Press. Jakarata
- Kartika, B., D.K. Adi, P. Didik dan I. Dyah. 1998. Petunjuk Evaluasi Produk Industri Hasil Pertanian. UGM. Yogyakarta
- Setiadi. 2006. Bertanam Cabai. Penebar Swadaya. Jakarta
- Sudarso, Y. dan D.A. Ratriningsih. 1997. Pengeringan Cabai. Penebar Swadaya. Jakarta.
- Tjiptono. 1982. Pengaruh Perlakuan Kimia, Cara Pengeringan dan Waktu Simpan terhadap Mutu Lombok Merah (Capsicum annuum L. var. Longum L. Sendt)
- Variyar, P.S., M.B. Penddharkar, A. Banerje, and C. Bandyopadhyay. 1988. Blackening in green pepper berries. Phytochemistry. 27 (3) : 715 – 717.
- Winarno, F.G. 1993. Pangan Gizi, Teknologi dan Konsumen. Penerbit PT. Gramedia Pustaka Utama. Jakarta.
References
Badan Perencanaan Pembangunan Nasional [BAPPENAS]. 2013. Studi Pendahuluan : Rencana Pembangunan Jangka Menengah Nasional (RPJMN) Bidang Pangan dan Pertanian 2015 – 2019. Direktorat Pangan dan Pertanian. BAPPENAS. Jakarta
Gomez. K.A dan A.A. Gomez. Statistical Procedures For Agricultural Re- search, 2nd Edition. John Wiley dan sons, Inc. Diterjemahkan oleh Sjamsuddin, Edan Baharsjah, J.
Prosedur Statistik untuk Penelitian Pertanian. UI-Press. Jakarata
Kartika, B., D.K. Adi, P. Didik dan I. Dyah. 1998. Petunjuk Evaluasi Produk Industri Hasil Pertanian. UGM. Yogyakarta
Setiadi. 2006. Bertanam Cabai. Penebar Swadaya. Jakarta
Sudarso, Y. dan D.A. Ratriningsih. 1997. Pengeringan Cabai. Penebar Swadaya. Jakarta.
Tjiptono. 1982. Pengaruh Perlakuan Kimia, Cara Pengeringan dan Waktu Simpan terhadap Mutu Lombok Merah (Capsicum annuum L. var. Longum L. Sendt)
Variyar, P.S., M.B. Penddharkar, A. Banerje, and C. Bandyopadhyay. 1988. Blackening in green pepper berries. Phytochemistry. 27 (3) : 715 – 717.
Winarno, F.G. 1993. Pangan Gizi, Teknologi dan Konsumen. Penerbit PT. Gramedia Pustaka Utama. Jakarta.