Wijaya, Nattashya Febiola and Marpaung, Abdullah Muzi and Rahmawati, Della (2019) The Effect Of Chilli Storage On The Post-Processing Organoleptics And Capsaicinoid Content. Bachelor thesis, Swiss German University.

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Abstract

Chilli (Capsicum annum) has considerable effects on the Indonesian economy and culture, and especially in recent times where the chilli industry is experiencing massive growth and turnover. After storage, chilli peppers were freeze-dried, grounded and extracted using ultrasound-assisted extraction (UAE). Analytes were evaluated using high-performance liquid chromatography (HPLC) for capsaicinoid analysis. At the same time, stored chilli peppers underwent sensory evaluation with 32 panelists in the form of ranking test to test for differences in spiciness. Overall results showed that storage allowed for the slight differences in heat levels of the chilli peppers from refrigerated and frozen treatment (54385.37

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	HPLC ; Chilli ; Capsaicin
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Maria Lamury
Date Deposited:	25 Apr 2020 11:18
Last Modified:	25 Apr 2020 11:18
URI:	http://repository.sgu.ac.id/id/eprint/34

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