Open AccessThe Potential of Chili Varieties as Powder Raw Material
Author(s) -
Darkam Musaddad,
Rinda Kirana,
I R Sa’adah,
. Harmanto,
Muhammad Thamrin,
Waryat,
Muhammad Taufiq Ratule
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/985/1/012044
Subject(s) - raw material , food science , chili pepper , mathematics , horticulture , biology , ecology , pepper
Selection Chili powder is one of chili product diversification form that can be a solution to solve the problems when chili production is abundant. This study aimed to test the potential of The Indonesian Agency for Agricultural Research and Development (IAARD’s) chili varieties as chili powder raw material. The research was conducted at IVEGRI from September to December 2020. A completely randomized design was applied with 10 treatments and 3 replications. The treatments consisted of 10 registered IAARD’s varieties. The results showed that there were two main components that influenced the diversity between tested varieties, the first main component (powder yield, moisture content, spiciness level, fruit diameter, thickness of fruit skin and weight per fruit) were 62.7% and the second main component (levels of vitamin C and fruit length) were 15.7%. The chili varietes that have the best yield of powder and spiciness were Lembang-1, Kencana, and Pancanaka. Meanwhile, Branang had a goodlevels of flour, spiciness, and vitamin C. By considering the parameters that are closely related to chili powder production, the potential varieties as chili powder raw material are Lembang-1, Kencana, Pancanaka and Branang. Further research is still needed to test the potential chili varieties as other processed.