Study of the quality of dried red chillies (Capsicum annuum L.) produced with different drying temperature

Английский. The experiment was carried out in the laboratory of Agricultural Processing, Division of Farm Mechanization, Faculty of Agriculture and the Central Laboratory of Food Science and Technology, Brawijaya University, Malang. Red chillies of Plumpung variety was used as sample and dried at 50 degrees C (A0) and 70 degrees C (A1). Descriptive method was applied for this study and this procedure was repeated 3 times. The experiment was to know the quality of dried red chillies produced with different drying temperature. The quality was measured in terms of the following parameters: water content, water activity (aw), vitamin C content, total carotenoid and rehydration ratio. The result of the quality analysis showed that: 1. dried red chillies from A0 treatment has moisture content: 16.21 percent, water activity : 0.48, vitamin C content: 74.34 mg/100 g, total carotenoid : 1340.72 microgram/g and ratio of rehydration : 57,23 percent. 2. dried red chillies from A1 treatment has moisture content : 15.49 percent, water activity : 0.48 vitamin C content : 68.25 mg/100 g, total carotenoid : 1222,24 microgram/g and ratio of rehydration: 58.57 percent

индонезийский. Penelitian ini telah dilakukan di laboratorium Mekanisasi, Fakultas Pertanian dan Laboratorium Sentral Ilmu dan Teknologi Pangan, Universitas Brawijaya, Malang. Dalam penelitian ini digunakan lombok merah varietas Plumpung, suhu pengeringan 50 derajat C (A0) dan 70 derajat C (A1). Metode yang digunakan adalah deskriptif. Semua pekerjaan diulang sebanyak 3 kali. Penelitian ini untuk mengetahui kualitas lombok merah kering yang dihasilkan dari suhu pengeringan yang berbeda. Pengujian kualitas meliputi beberapa karakteristik, yakni: kadar air, aktivitas, kadar vitamin C, total karotenoid dan rasio rehidrasi. Hasil analisis kualitas menunjukkan bahwa : Lombok merah kering dari perlakuan A0 mempunyai kadar air : 16,21 persen, aktivitas air : 0,48, kadar vitamin C: 74,34 mg/100 g, total karotenoid : 1340,72 mikrogram/g dan rasio rehidrasi : 57,23 persen. Lombok merah kering hasil dari perlakuan A1 mempunyai kadar air : 15,49 persen, aktivitas air : 0,478, kadar vitamin C : 68,25 mg/100g, total karotenoid : 1222,24 mikrogram/g dan rasio rehidrasi : 58,57 persen