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Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

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@article{IJASEIT12132,
   author = {Tri Marwati and Yeyen Prestyaning Wanita and Titiek F. Djaafar and Retno Utami Hatmi and Erni Apriyati and Siti Dewi Indrasari},
   title = {Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {3},
   year = {2021},
   pages = {1001--1006},
   keywords = {Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.},
   abstract = {Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 – 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12132},
   doi = {10.18517/ijaseit.11.3.12132}
}

EndNote

%A Marwati, Tri
%A Wanita, Yeyen Prestyaning
%A Djaafar, Titiek F.
%A Hatmi, Retno Utami
%A Apriyati, Erni
%A Indrasari, Siti Dewi
%D 2021
%T Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili
%B 2021
%9 Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.
%! Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili
%K Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.
%X Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 – 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12132
%R doi:10.18517/ijaseit.11.3.12132
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 3
%@ 2088-5334

IEEE

Tri Marwati,Yeyen Prestyaning Wanita,Titiek F. Djaafar,Retno Utami Hatmi,Erni Apriyati and Siti Dewi Indrasari,"Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 3, pp. 1001-1006, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.3.12132.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Marwati, Tri
AU  - Wanita, Yeyen Prestyaning
AU  - Djaafar, Titiek F.
AU  - Hatmi, Retno Utami
AU  - Apriyati, Erni
AU  - Indrasari, Siti Dewi
PY  - 2021
TI  - Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 3
Y2  - 2021
SP  - 1001
EP  - 1006
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.
N2  - Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 – 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12132
DO  - 10.18517/ijaseit.11.3.12132

RefWorks

RT Journal Article
ID 12132
A1 Marwati, Tri
A1 Wanita, Yeyen Prestyaning
A1 Djaafar, Titiek F.
A1 Hatmi, Retno Utami
A1 Apriyati, Erni
A1 Indrasari, Siti Dewi
T1 Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 3
YR 2021
SP 1001
OP 1006
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.
AB Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 – 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12132
DO  - 10.18517/ijaseit.11.3.12132