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Assessment of Drying Method on Characteristic of Dried Temper Chilli Producing Abon Cabe
N.D.M.Romauli (a*), Hendri F. Purba (b), Tommy Purba (b) and Himsar Ambarita (c)

a) Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No 3 Kampus USU, Medan 20155, Indonesia
*nauas.hutabarat[at]gmail.com
b) Post Harvest Division, BPTP Sumatera Utara, Jl. Jend. Besar A.H. Nasution no 1B, Medan 20143, Indonesia
c) Sustainable Energy and Biomaterial Centre of Excellent, Universitas Sumatera Utara, Jl. AlmamaterKampus USU, Medan 20155, Indonesia


Abstract

Abstract. Temper chilli is a local chilli variety of Karo District in North Sumatera. The aim of this assessment was to investigate the characteristic of dried Temper Chilli with different drying methods on producing abon cabe. Chilli was cutted half and sliced before dried using solar drying and oven. The pretreatments is to make drying time shorter therefore can get better color and vitamin C. The characteristic parameters were moisture content, colour (L*,a*,b* values), ash and Vitamin C content. The results showed that the colour and vitamin C of dried chilli powder using solar drying was higher than that using oven. In addition, the sensory evaluation of abon cabe using the best quality of dried Temper chilli were observed.

Keywords: temper chilli; drying process; chilli powder

Topic: AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/jEXcMNGJ6UZg

Conference: INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY (ICGAB 2019)

Plain Format | Corresponding Author (Nauas Domu Marihot Romauli)

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