Effect of Preservatives and Pasteurization Time on Physicochemical Characteristics of Ground Red Chili

Abstract

Red chili (Capsicum annum) is one of many kinds of vegetables produced in Indonesia. Red chili has high moisture content so it is easy to be rotten and decay. Red chili can be processed to be preserved-ground chili to maintain its shelf life and ease of use. The objective of this research was to understand the physicochemical character of ground red chilli, when during the production was used preservatives and pasteurization. The design of this research was completely randomized design with three treatments including a control. The treatment was preservative types (5% salt; 5% salt + 0.05% potassium sorbate and control), while pasteurization were 20 and 30 minutes. Parameters observed were moisture content, ash content, Total Soluble Solid (TSS), pH, water activity, chroma, dietary fiber, fat, protein, vitamin C and crude fiber. The results showed that the type of preservative had significantly effect on moisture, ash, dietary fiber, crude fiber, fat, protein, vitamin C content, TPT, pH and Aw. The moisture, dietary fiber, crude fiber and protein content, Aw, pH were decreased with the using of preservatives. Vitamin C, TPT, ash and protein content increase with the use of preservatives. Pasteurization time significantly effects on the decrease of dietary and crude fiber, The best ground chilli is obtained from a combination of 5% salt and 20 minute pasteurization that has characteristics 68.46% moisture content, 5,79% ash content, 2.13% fat content, 2.78% protein content, 171.83 ppm vitamin C, crude fiber 12.51%, 2.62% dietary fiber, 20.57° Brix TSS, 4.61 pH, and 0.92 Aw..