Pengaruh Variasi Suhu Dan Lama Blansing Pada Pengeringan Cabai Merah (Capcisum annum L) Dengan Menggunakan Dehidrator

Fikri, Nisa Nurul (2016) Pengaruh Variasi Suhu Dan Lama Blansing Pada Pengeringan Cabai Merah (Capcisum annum L) Dengan Menggunakan Dehidrator. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The objective of this study was to assess the effect of drying temperature and blansing time. This study was conducted in the laboratory on februari 2016 using a completely ran domized factorial design. The factor used in the experiment were temperature (80, 90 and 100◦C) and blansing time (2,5 : 5 and 10 minutes). The research showed that temperature and blansing time significantly affect the water content, vitamin C and rehidration ratio but not for rendemen, water activity (Aw) and color of dried red chili. It can be concluded that the condition of 100 ◦C of temperature and blansing time of 10 minute was the best threatment to make dried red chilli using dehydrator.

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