Assessment of drying method and pretreatment size on characteristic of dried chilli powder

Abstract

The aim of this assessment was to investigate the characteristic of dried chilli powder with different drying methods and pretreatmen size before dried. Chilli was cutted half and sliced before dried using solar drying or gas oven and then grind dried red chilli in a blender to produce chilli powder. The pretreatments is to make drying time shorter therefore can get better colour and vitamin C. The characteristic parameters were moisture content, colour (L∗, a∗, b∗ values), ash and vitamin C content. The results showed that the colour and vitamin C of dried chilli powder using solar drying was higher than that using oven. In addition, the sensory evaluation of abon cabe using the best quality of dried chilli mixture with fried shallots, fried garlic powder, andaliman powder, roasted teri and terasi were observed.