H. Ramdani, B. Tamam
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引用次数: 0

摘要

摘要本研究旨在通过分析红辣椒的色度、维生素C含量、水分含量和糖含量等参数的取值,得到甜红辣椒干燥过程中温度和时间因素的最佳条件。采用响应面法(RSM)进行研究。第一个因素是干燥温度,最小限制为50℃,最大限制为80℃;第二个因素是干燥时间,最小限制为2小时,最大限制为5小时。这两个因素的组合导致13个单位的实验,两个重复。获得的最佳条件为干燥温度73.36℃,干燥时间2.54 h,色度值为21,22,维生素C含量为5,8 mg/100 g,含水量为10.56%,糖含量为49.82 o白利度。关键词:红辣椒,增甜,优化,隧道脱水,RSM
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimasi Suhu dan Waktu pada Proses Pengeringan Manisan Cabai Merah (Capsicum annuum L.) Menggunakan Tunnel Dehydrator
ABSTRACT The research aimed to obtain the optimal conditions of temperature and time factor in the drying process sweetened red chili based on the value of the parameters analyzed, namely the levels of colour (chroma value), vitamin C content, water content, and sugar content.  The study was conducted by using Response Surface Methodology (RSM).  The first factor is the drying temperature with minimal limit of 50 °C and maximal limit of 80 o C.  The second factor is the drying time with minimal limit 2 hours and maximal limit 5 hours.  The combination of these two factors resulted in 13 units of the experiment with two replications.  Optimal conditions sweetened dried red chili achieved resulting in the combination of drying temperature 73.36 °C and drying time 2,54 hours with a chroma value of 21,22, vitamin C content of 5,8 mg/100 g, water content of 10,56 %, and sugar content of 49,82 o Brix. Keywords : red chili, sweetened, optimization, tunnel dehydrator, RSM
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