Influence of Blanching with the Addition of Sodium Metabisulfite on the Characteristics of Red Chili Powder Ika Gusriani (a)*, Elna Novtiana (b) and Mursalin (b)
(a) Department of Agricultural Industrial Technology, Faculty of Agriculture, University of Bengkulu, Bengkulu City, Indonesia
*ikagusriani[at]unib.ac.id
(b) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi City, Indonesia
Abstract
The characteristics of red chilies have a high water content value, making the product vulnerable to damage and spoilage. This problem can be overcome by turning fresh red chilies into red chili powder so that it is more durable, easy in further process, and more practical in distribution. Before being processed into red chili powder, a blanching process is carried out. Blancing aims to inactivate enzymes that can cause damage to food ingredients. Blanching with the addition of Sodium Metabisulfite is anticipated to preserve the red color of the produced chili peppers. This research employed a Completely Randomized Design with 3 replications and 8 treatments of blanching with and without the addition of Sodium Metabisulfite. The study resulted in a vitamin C content of approximately 0.27 mg/g in the red chili powder produced. Blanching treatment with the addition of Sodium Metabisulfite yielded a moisture content ranging around 6.03%. The optimal concentration of 0.2% Sodium Metabisulfite addition showed a vitamin C content of 0.25 mg/g- moisture content of 6.07- color brightness of 40.28- redness of 15.20- and yellowness of 28.74.
Keywords: Blanching, Red Chili Powder, Sodium Metabisulfite
