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±19512.07 SHU and 54807.74±12468.45 SHU) respectively compared to fresh chilli peppers (57260.52±14559.03 SHU). Statistical results show that the slight differences were not significant (p = 0.99746). Results of heat levels in the course of the experiment were found to be inconsistent. Sensory evaluations showed that human panelists could not differentiate the changes in the treatment (p = 0.5188).

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Chilli ; Capsaicin ; Capsaicinoids ; Sensory Evaluation ; HPLC
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	19 May 2020 12:51
Last Modified:	19 May 2020 12:51
URI:	http://repository.sgu.ac.id/id/eprint/517

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