Judul: Effect of pretreatments on the drying of red chili (capsicum annuum l.) by dryer rack type (tray dryer)
Abstrak: Chili is a perishable fruit, so it needs to be done post-harvest processing such as pickling in order to minimize the damage and to ensure its availability when there is shortage. It can increase the value-added and income for people, especially farmers and entrepreneurs. This study was conducted to investigate the effect of pretreatments on the drying of red chili by tray dryer. Pretreatments of the red chili were subjected to different cleavages, such as: blanching, without cutting chili (A1); blanching, cutting at the base of chili (A2); blanching, cutting at the tip of chili (A3); blanching, cleavage of the longitudinal direction of chili (A4); blanching, cutting at the tip, at the base, and cleavage of the longitudinal direction of chili (A5). As a control, used chili without blanching and cutting chili (A0). The parameters of this study is the rate of drying, water content (AOAC, 1984), vitamin C (Jacobs, 1958), total acid (AOAC, 1990), carotenoids (Ranggana, 1977), and organoleptic of color and spicy. Experiments showed that pretreatments affect the rate of drying, carotenoids, and organoleptic of color, but did not affect water content, vitamin C, total acid, and organoleptic of spicy (α=0.05 and α=0.01). The results of the drying rate suggest A5 is the most significant effect. The results of the carotenoids suggest A3 is the most significant effect. The results of the organoleptic of color suggest A3 is the best treatments for panelist.
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Judul: Characteristic of chili drying (Capsicum annum L.) as a natural dyeing cosmetic
Abstrak: Chilli (Capsicum sp.) contains carotenoids, which are a group of natural pigments consist of red, orange or yellow color. Carotenoids can be dissolved in lipid so that they can be applied to oil-based cosmetic ingredients. Therefore, chilli is potential to be developed as cosmetic colorants. However, pungency of red chili needs to be removed because it is irritating and it provides stinging sensation to skin. Red chilli was investigated as a potent material for a cosmetic colourant in this research because it has a nice uniform red color and has a pungency level less than cayenne pepper. The purpose of this research was to investigate the influence of blanching on drying characteristics of red chilli using a tray dryer, determine the proper time of chili blanching in sodium bisulfite solution, examine color changes stability of red chili powder as a cosmetic dye, and analyze the effect of oleoresin extraction on color and pungency level of red chili powder. The results showed that blanching could affect the drying characteristics. Blanching the chilli for 9 minutes prior drying could speed up the drying rate of chilli and thus the drying time, therefore, the chilli achieved the desired moisture content fast. Sodium bisulfite solution of 0.2%, used as the blanching media, could maintain the color well. However, longer time of blanching might cause several pigments soluble in the blanching media. Blanching the chilli for 9 minutes was able to maintain red color after the stability tested and after extraction of oleoresin. Therefore, blanching red chilli in a solution of 0.2% sodium bisulfite for 9 minutes prior drying is concluded as the best treatment to retain the color of red chilli powder
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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