| Abstrakt: |
Research has been carried out on the effect of medium dose gamma ray irradiation on the physico-chemical and microbiological properties of dried chili. The purpose of this study was to determine changes in physico-chemical and microbiological properties that occurred in dried chili after irradiation at medium doses and physico-chemical changes during storage. Dried chili samples were prepared and weighed with a weight of 20g each in PE plastic packaging and then vacuum packed. After being packaged, it is put in the secondary Styrofoam packaging with a size of 20 cm x 35 cm x 20 cm as many as 20 packages. Samples were irradiated with gamma rays at absorption doses of 3, 5 and 8 kGy at a dose rate of 1.2 kGy/hour. After irradiation, the samples were stored at room temperature. Immediately after irradiation, the samples were analyzed for physico-chemical and microbiological properties consisting of fat content, FFA, crude fiber, dietary fiber, minerals (Fe, Mn, Pb, Na, Hg, As and Mg), amino acid content and fatty acids. In samples stored for up to 1 month storage, analysis of water content, ash content, water activity (Aw), pH and color was carried out. The test results on the sample immediately after irradiation showed that irradiation affected the fat content, FFA, crude fiber, dietary fiber, minerals (Fe, Mn, Pb, Na, Hg, As and Mg), amino acid content and fatty acids. Fat and mineral content were relatively stable, there was an increase in FFA and dietary fiber and a decrease in fiber content and significantly reduced microbial content up to 3 log cycles which gave a stable effect during dry chili storage. This can be seen from the results of testing water content, ash content, water activity (Aw), pH and color which are quite stable during storage up to 1 month. These findings indicate that moderate doses of gamma ray irradiation can improve the hygienic quality and maintain the quality of dried chilies during storage. [ABSTRACT FROM AUTHOR] |
