Open AccessPenambahan Natrium Metabisulfit (Na2S2O5) terhadap Vitamin C dan Warna pada Proses Pengeringan Cabai Merah (Capsicum annuum L.) dengan Tunnel Dehydrator
Author(s) -
Hisworo Ramdani,
Reki Wicaksono,
Muchammad Agus Fachruddin
Publication year - 2019
Publication title -
jurnal agronida
Language(s) - English
Resource type - Journals
eISSN - 2579-3225
pISSN - 2407-9111
DOI - 10.30997/jag.v4i2.1572
Subject(s) - sodium metabisulfite , vitamin c , ascorbic acid , blanching , chemistry , capsicum annuum , food science , horticulture , completely randomized design , sodium , pepper , biology , organic chemistry
The purpose of this study was to investigate the effect of increasing Na2S2O5 towards vitamin C and color red chili (Capsicum annuum L.) dried in dehydration process with tunnel dehydrator. The research had been performed using factorial randomized design with two factors, i.e.: natrium metabisulfite concentrates (A1 = 0.1%, A2 = 0.2%, and A3 = 0.3%) and soak’s time (B1 = 5 minute, B2 = 10 minute, and B3 = 15 minute). Parameters analyzed were vitamin C (Jacobs, 1958) and color of red chili dry (Hunter scale). Natrium metabisulfite concentrated had significant effect on vitamin C (α=0.05), and had no significant effect on color red chili dried. Soak’s time natrium metabisulfite and the interaction both of them had no significant on vitamin C and color red chili dried. The best treatment of natrium metabisulfite concentrate A1 (concentrate = 0.1%) is the most significant effect. The best treatment of soak’s time natrium metabsiulfite is B1 (5 minute). The best interactions both of them is A1B1 (concentrate = 0.1% and 5 minute). Keywords: drying process, tunnel dehydrator, capsicum, red chili