Optimasi Suhu dan Waktu pada Proses Pengeringan Manisan Cabai Merah (Capsicum annuum L.) Menggunakan Tunnel Dehydrator

Abstract

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