Open AccessEffect type chilli and concentration of CMC toward vitamin c and dissolved solid of smoked fish chilli sauce
Author(s) -
Rieny Sulistijowati,
Muh. Tahir,
Nur K U
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/681/1/012011
Subject(s) - vitamin c , food science , chemistry , vitamin , titration , fish <actinopterygii> , total dissolved solids , biology , biochemistry , fishery , organic chemistry , environmental engineering , engineering
The purpose of this research was to observe the effect of type chilli and concentration of CMC toward Vitamin C and a solid total of smoked fish chilli sauce. The treatments were: A Type of chilli (A1 cayenne chilli, A2 cayenne, and curly chilli, A3 curly chilli; B concentration of CMC (B1 CMC 0.5%, B2 CMC 1%). The parameters analysed were, vitamin C used titration and dissolved solid used gravimetry method. The data were used Anova testing. The result showed that treatment chilli combination significantly influence to increased Vitamin C compared without combination. Vitamin C A2B1 2.38% and A2B2 2.46%. The concentration of CMC non-significant to Vitamin C. Type chilli and concentration CMC non-significant influence to dissolved solid. The all treatment value of total solid > 40 as standard of chilli. So A2B2 could be used as good formula smoked fish chilli sauce to increased vitamin C and dissolved solids.