PENGARUH TEMPERATUR DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK FISIKO-KIMIA PASTA CABAI (Capsicum annuum)

Abstract

Abstract - This research aimed to study the effect of storage temperatures and durations on the physico-chemical characteristics of
chilli (Capsicum annuum) puree.The storage was done by using laminated aluminium foil at the storage temperature 5, 28 and 45o
C
for 10 weeks of storage. The characteristics observed during storage were pH, water activity and Capsaicinoid content of chilli puree.
Based on the results, it can be concluded that different storage temperatures gave significant effect on water activity and Capsaicinoid
content of chilli puree, storage duration gave significant effect on pH, water activity and Capsaicinoid content of chilli puree. The
combination of storage temperatures and durations gave significant effect on the pH and water activity but not on the Capsaicinoid
content of chilli puree.
Keywords : Capsicum annuum, Capsaicinoid, storage