Effect of Soaking Time in Lime Solution and Try Dryer Drying on the Characteristics of Candied Dried Large Red Chili (Capsicum annuum L.)
Pengaruh Lama Perendaman dalam Larutan Kapur dan Pengeringan Try Dryer terhadap Karakteristik Manisan Kering Cabai Merah Besar (Capsicum annuum L.)
DOI:
https://doi.org/10.21070/ups.3409Keywords:
dried candied, soaking, drying, Cpsicum annuum L, DryingAbstract
This study aims to determine the effect of soaking and drying time on the characteristics of candied dried large red chilies. Using a factorial Randomized Block Design (RBD), namely soaking time (K) and drying time (P). Analyzed by analysis of variance. If it shows a significant difference then it is continued with the Honest Significant Difference test (BNJ) at a significant level of 5%, determining the best treatment using the effectiveness index method. The duration of soaking and drying had a significant effect so that there was a significant interaction with the parameters of reducing sugar and vitamin C. Soaking time had a significant effect on the parameters of water content, reducing sugar and vitamin C. Drying time had a significant effect on the parameters of reducing sugar and vitamin C. The best treatment calculation results were the K1P3 treatment (2 hours of soaking and 5 hours of drying).
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