| Abstrakt: |
Like other fresh fruits and vegetables, fresh pepper is perishable produce and deteriorates within a few days after harvest without proper storage or preservation measures. The perishable nature of pepper could lead to economic losses, further aggravated by storage and marketing problems and a lack of appropriate processing technologies. Blanching was considered a pretreatment or unit operation before freezing, canning, or drying in which fruits or vegetables are heated to inactivate enzymes; modify texture; preserving the colour, flavour, and nutritional value. This study aimed to determine the effect of the type of thickener and to blanch on the acceptance panel of the chilli sauce produced. The research was conducted from March to June 2022 in the Postharvest laboratory of the Assessment Institute for Agricultural Technology, South Sulawesi. This study used a completely randomized design with a factorial pattern with four replications. The first factor is the treatment of the thickening agent (cassava starch, corn starch, and cassava flour), and the second is the blanching treatment (blanching and non-blanching). Chilli sauce includes ash content, vitamin C, and organoleptic tests. The results showed that the best chilli sauce produced was chilli sauce in the treatment of cassava flour thickening agent with non-blanching treatment with the highest vitamin C (414.87 µg/g), the low ash (1.75%), with preferred colour (score 4.36), preferred flavour (score 3.93), desired texture (score 4.21), and slightly preferred taste (score 3.79). [ABSTRACT FROM AUTHOR] |
