Open AccessKadar Air dan Vitamin C pada Proses Pembuatan Tepung Cabai (Capsium annuum L)
Author(s) -
Nico Syahputra Sebayang
Publication year - 2018
Publication title -
biotik: jurnal ilmiah biologi teknologi dan kependidikan/biotik
Language(s) - English
Resource type - Journals
eISSN - 2549-1768
pISSN - 2337-9812
DOI - 10.22373/biotik.v4i2.1086
Subject(s) - vitamin c , food science , vitamin , chemistry , capsicum annuum , completely randomized design , air temperature , horticulture , biochemistry , biology , physics , pepper , atmospheric sciences
This study was conducted to determine the level of water and Vitamin C in the process of making chilli flour. The research used randomized completely design (RCD) with two factors, drying temperature (50 ° C , 60 ° C , 70 ° C , 80 ° C) and long drying (12 hours , 14 hours , 16 hours , 18 hours) , The results showed that the drying temperature had highly significant effect on the level of water and vitamin C; Long drying had a highly significant effect on the level of water and vitamin C; and the interaction of temperature and length of drying showed a significant different influence on the level of water and vitamin C.