Pengaruh Metode dan Lama Blanching Terhadap Mutu Bubuk Cabai Merah

(Capsicum annuum L.)

(The Effect of Method and Length of Blanching on Quality of Red Chili Powder
(Capsicum annuum L.))

E. V Sinaga1, D. Renate1, I. Gusriani1

1
Faculty of Agriculture, University of Jambi, Kampus Pondok Meja Jl Tribrata Km 11, Jambi, Indonesia E-mail:
eliaveronika1257@gmail.com

ABSTRAK — Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan lama blanching terhadap mutu
bubuk cabai merah dan mengetahui metode dan lama blanching yang terbaik pada cabai merah sebelum dijadikan cabai
bubuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) menggunakan 8 perlakuan kombinasi metode dan
lama waktu blanching yaitu: direbus (selama 5, 10, 15, 20 menit) dan dikukus (selama 5, 10, 15, 20 menit) diulang
sebanyak 3 kali sehingga diperoleh 24 satuan percobaan. Hasil penelitian menunjukkan bahwa metode dan lama
blanching berpengaruh terhadap kadar air dan vitamin C bubuk cabai merah. Metode dan lama blanching tidak
berpengaruh terhadap rendemen bubuk cabai merah, kadar abu bubuk cabai dan warna (nilai L, a dan b) bubuk cabai.
Metode blanching terbaik adalah dengan cara dikukus (steam blanching) selama 10 menit dengan nilai rendemen
20,12%, kadar air 7,33%, kandungan vitamin C 55,73 mg/100 g, kadar abu 6,83% dan tingkat kecerahan warna (L*)
38,20, nilai a* adalah 15,03 dan nilai b* adalah 28,57.

Kata kunci : Cabai merah; metode blanching; lama blanching; bubuk cabai

ABSTRACT- The purpose of this study was to Determine the effect of the method and duration of blanching on the
quality of red chili powder and find out the best method and duration of blanching in red chili before being made into
chili powder. This study used a completely candomized design using 8 combination treatment methods and blanching
time: boiled (for 5, 10, 15, 20 minutes) and steamed (for 5, 10, 15, 20 minutes) repeated 3 times so that 24 experimental
units were Obtained. The results Showed that the method and duration of blanching affected the water content and
vitamin C of red chili powder. The method and duration of blanching did not Affect the yield of chili powder, the ash
content of chili powder and color (values of L, a and b) chili powder. The best blanching method is steaming (steam
blanching) for 10 minutes with a yield value of 20.

Keywords : Red chili pepper; blanching method; time of blanching; chili powder

I. Introduction

Red chili pepper (Capsicum annuum L.) is
one of the foods that are easily found in everyday
life. The need for this chili is increasing every
year, it is supported by data from BPS (2015) that
the production of fresh chili with stalk in 2014
amounted to 1.075 million tons, higher than in
2013, an increase in production of 61.73 thousand
tons (6, 09 percent). In the period 2013-2014, an
increase in the production of large chili occur on a
quarterly basis, the first quarter amounted to
17.97 thousand tons (6.77 percent), the second
quarter amounted to 5.33 thousand tons (1.86
percent), the third quarter amounted to 23.11
thousand tons (9.02 percent), and the fourth
quarter amounted to 15,33 thousand tons (7.51
percent). Jambi, including horticulture chili seed,
it can be seen from the extensive plantations is
that 4,487 hectares (Jambi in Figures, 2009) is
highest among horticultural crops (especially
vegetables) others, with production reaching 232-
374 tons. So that these commodities are highly
prospective and potential to be developed to
support agribusiness and agro as well as the
development of the agricultural sector, because it
has a very important role in growing the regional
economy.
The chili is easy to be damaged. Such
damage can come from factors within and outside
factors. Chili is a horticultural plant has a water
content is high enough, then it is very susceptible
to damage by bacteria and other microorganisms.
This causes the price to be low when the abundant
harvest season for farmers to sell all cabainya
(Barus, 2009). So when this chili is not only
necessary and traded in a fresh state, but has
become a wide variety of processed forms a more
practical and have a higher resale value, such as
dried chilli, chilli powder, chilli powder, chilli
sauce, etc.other. Chili powder chili is one
processed by drying in order to survive in a
longer period of time (Setiawan, 2014).
Drying is an activity undertaken with the
aim of reducing the amount of water contained in
the material to a specific restriction of acceptable

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materials. Drying red chili used in this research
that for 20 hours referred to a study (Supriatna,
2018) that the drying rate of red chilli reached
constant after 19 hours. According Fahroziet al.,
(2017) whole red chillies drying takes 20-25
hours. To obtain high quality results previously
performed drying blanching process that aims to
stop or slow down the activity of the enzyme so
that unwanted changes can be prevented, killing
some spoilage microorganisms, stop the process
of respiration, and rnempercepat drying.
In the daily habits treatment blanching
better known and commonly performed method is
boiled, so needs assessment process of blanching
the steamed method. The advantage of steam
blanching is a missing component for a little more
water soluble while hot water blanching cheaper
and more energy efficient (Sari, 2010). Therefore
the authors conducted a study entitled Effect of
Method And Quality Of Blanching Old Crushed
Red Chili (Capsicum annuum L.) with the aim
offor determine the effect of the method and
duration of blanching on the quality of red chili
powder and know the methods and duration of
blanching the best on red pepper before being
made chili powder.
II. RESEARCH METHODOLOGY
a. Materials and tools
The main raw material used in this study is
a fresh red chilli derived from Kabupatan Muaro
Jambi Province, water, sodium metabisulfite
(Na2S2O5), distilled water (BRATACO) and
materials for the purposes of analysis, ie 0.01 N
iodine solution and 1% starch indicator.
While the tools used are basins, scales,
glass tools, water bath, Pans, trays, aluminum
foil, dryer (oven), blender, sieve of 60 mesh,
packaging, labeling and analysis tools that buret
and stative, a pipette, a porcelain cup.
b. Research design and Statistical Analysis
Research using completely randomized
design (CRD) 8 treatment using a combination of
methods and the duration of blanching that is:
boiled (for 5, 10, 15, 20 minutes) and steamed
(for 5, 10, 15, 20 minutes) is repeated 3 times in
order to obtain 24 units of trial. Data were
analyzed using analysis of variance on the real
level of 1% and 5% and if significantly different
then continued with Duncan's New Multiple
Range Test (DNRMT) at 5% level.
c. Research procedure
blanching Fresh Red chillies
1. Method boiled (hot water blanching) (Iswari et
al, 2004) were modified.
A total of 300 grams of red pepper thrown
into the pot containing 450 ml of distilled water
which had been given by sodium metabisulfite
0.2% of the amount of distilled water and in
blanchingat a temperature of 80 ° C. The
temperature is measured with a thermometer and
maintained so constant. This process is carried
out based on the length of time the blanching
established that at 5, 10, 15 and 20 minutes.
2. The method of steamed (steam blanching)
(Igbokwe et al, 2017) modified
A total of 300 grams of fresh red chili
peppers soaked in 450 ml of water which has
been given sodium metabisulfite 0.2% of the
amount of water for 30 minutes and then steamed
to a temperature of 80oC in a water bath evenly
(temperature measured with a thermometer and
kept so constant). This process is carried out
based on the length of time the blanching
established that at 5, 10, 15 and 20 minutes.
Red chili drying After Blanching (Pure and
Hartati, 2010).
Chili that has been in blanching
subsequently drained quickly then immediately
dried chili. The drying process can be carried out
with the oven method. The drying temperature is
set not to exceed 75ºC, and the best is 60ºC.
Drying is done in an oven for 20 hours or until the
water level has reached less than 9% (6-8%),
where it will feel dry when squeezed by hand and
easily broken.
Preparation of Red Chili Powder
The dried red chili subsequently milled /
crushed. Smoothing process is done by using a
blender. And then sieved using a sieve so that the
level of smoothness evenly. Hole sieve used to
make chili powder is 60 mesh in order to obtain a
smooth red chili powder evenly.Milling is done
when the water content of dried chilli has reached
6-8%.
d. Parameter analysis
The yield (Setyawibawa et al., 2018)
The yield of chili powder obtained by
weighing the fresh red chilli and expressed as the
weight of the initial product, then having acquired
chili powder, weighed and expressed as the
weight of the end product. The yield of the
product is calculated with the following formula:
berat cabai kering
The yield (%) = x 100%
berat cabai merah segar
Oven Method of Water Content (Sudarmadji et al,
1997)
Chili powder weighed 2 grams in a cup
that is dried and known weight. Chili powder then
put in an oven at 105oC for 3-5 hours. Further
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cooled in a desiccator until it reaches room
temperature, and then weighed. Chili powder is
reheated in the oven for 30 minutes, cooled in a
desiccator and weighed. This treatment is
repeated several times until it reaches a constant
weight. The water content of the powder is
calculated by the formula:
B−C
The water content = x 100%
B−A
Information :
A = weight of the cup (g)
B = weight of dish and sample before drying (g)
C = weight of dish and sample after drying (g)
Abu levels (Sudarmadji, et al. 1997)
Chili powder weighed 2 grams in a
porcelain cup that had been drained and known
weight. Chili powder then put in a furnace at a
temperature of 600oC. Ash content analysis
process carried out for ± 6 hours until a whitish
gray. Furthermore diabukan chili powder that has
been cooled in a desiccator for 30 minutes. Once
cool, weighed and the ash content is calculated
using the formula:
Berat abu (g)
Levels Abu = x 100%
Berat sampel (g)
Vitamin C iodometry method (Nafisafallah, 2015)
Chili powder weighed 10 grams to 100 mL
flask and add distilled water up to the mark and
calibration. Then the mixture is filtered to
separate the filtrate. After the filtrate was taken 5
mL chili powder and put in a 125 mL erlemeyer.
Plus 2 mL of 1% starch indicator and 20 mL of
distilled water and then titrated with a 0.01 N
iodine solution until a dark blue. The percentage
of vitamin C was calculated using the formula:
Levels of Vitamin C (mg / 100 g) = x
mL iod x 0,88 x FP
100
berat bahan
Information :
ml of iodine = The volume of iodine used
FP = Dilution Factor
degrees Color (Andarwulan et al., 2011)
Chili powder color measurements using
color readerParameters were observed brightness
(L *), the intensity of the red color (a *) and the
intensity of the yellow color (b *). L * brightness
values expressed by a range of 0-100, where the
value 0 indicates black and white color value of
100 states. The value of a * and b * has a range of
-100 to +100, for the value of a * declared green,
+ a red states, while b * states blue and yellow
color + b states.
III. RESULTS AND DISCUSSION
1. Characteristics of red chili
Characterization of red chili aims to
determine the quality and nutritional value of
early red chili, so that it can be seen how the
proper handling and quality changes when done
processing. The largest component is contained in
a red chili the water content of 86.96% and total
solids have a sizeable amount of as much as
13.04%. A high water content resulted in fresh
red chili quickly damaged by water is one of the
nutrients that support the growth of
microorganisms.
Table 1. Characteristics of curly red chili peppers
(Capsicum annuum L.) fresh
characteristics total
Water Content (% w / w) 86,96
Levels of Vitamin C (mg / 176
100g)
Abu levels (% w / w) 1.5
Characterization of materials (red chili)
aims to determine the quality and nutritional
value of early red chili, so that it can be seen how
the proper handling and quality changes when
done processing. The difference between the
library with the results of analysis in this study is
suspected because of differences in varieties,
climate, fertilizer, and soil conditions at planting
time.
2. Parameter Red Chili Powder
a. The yield
Based on the results of analysis of
variance, and the old methods blanching did not
significantly affect the yield of red chili powder.
The yield of red chili powder can be seen in Table
2.
The reduced weight of the material after
being processed into chili powder resulting from
the use of dried chili for rehydration ratio
analysis. In addition during the milling process
using a blender dried chili, there is still a small
portion of chilli powder contained in the surface
of the blender is difficult to collect.
Chartblanching method and timing relationship to
the yield blanching chili powder can be seen in
Figure 1 below.
3

Figure 1. Relationships and Old Methods to yield
Blanching Red Chili Powder
On Picture 1showed that the yield of red
chili powder tends to decrease over the longer
time blanching. The yield is directly proportional
to the water content it contains, where the lower
the moisture content of the material then the yield
will be lower. This is presumably because the
water is a compound that affects the accumulation
of heavy material.
skin (epidermis) is slightly hollow and shrink ,
allegedly because of contact of heat that resulted
in part the pores to be open and the time of the
drying process, the water contained in the chili
will be easier to unload.
The water content of chili powder
resulting from the study ranged from 7.0833% -
7.933% and has been qualified SNI 01-3709-1995
standards of quality requirements powdered spice
states that the maximum standard moisture
content spice powder is 12%.
c. Levels of Vitamin C
Based on the results of analysis of
variance, and the old methods
blanchingsignificant effect on vitamin C content
of red chili powder. Vitamin C content of red
chili powder can be seen in Table 2.

b. Water content
Based on the results of analysis of
variance, and the old methods blanching
significant effect on water content of red chili
powder. The water content of red chili powder
can be seen in Table 2. The water content of chilli
powder with steam blanching method (steamed)
Figure 3. Relationships and Old Methods Blanching
was lower compared to the hot water blanched
against Vitamin C Powder Chili
(boiled)
Vitamin C is a group that is readily
soluble in water and can be easily damaged by
oxidation, heat and alkali (Winarno, 1992).
Decreased vitamin C is the most abundant in
water blanching method. Allegedly decrease the
vitamin C content of the material due to direct
contact with water so that the loss of a substance
or substances which are sensitive to damage the
heating process more (Nafisafallah, 2015).

Figure 2. Correlation Method and Old Blanching

against Chili Powder Moisture Content

The results showed that the longer the

time blanching The second method of blanching
is done then the water content of chili powder
tends to decrease. Presumably because the
blanching process resulted in increased cell wall
permeable nature, so as to facilitate evaporation
of water out of the chili while drying. The longer
the time blanching then allegedly cell wall
permeable nature will tend to continue to rise.
Material that is softer will be much evaporate the
water during the drying process so that the
product will dry faster and have a moisture
content lower (Saputo, et al (2016). The chili
fresh in blanching will result in the surface of the

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 Table 2. Average yield, moisture content, vitamin C content, ash content and color of red chilli powder
Blanching Blanching The Water Levels of Abu Color
methods long yield content Vitamin C levels L* a* b*
(minutes) (%) (%) (mg / 100 g) (%)
boiled 5 20.31 7,93 d 49,87cd 6.83 38.47 +14.83 +28.23
10 20.18 7,70 c 46,93bc 6,67 38.13 +14.33 +28.00
15 20.15 7,60 c 38,13ab 6.50 38.23 +14.73 +28.00
20 19.97 7.62 c 35,20a 6.50 38.40 +14.60 +28.13
steamed 5 20.43 7.57 c 58,67e 7.00 38.33 +15.07 +28.53
10 20.12 7,33b 55,73de 6.83 38.20 +15.03 +28.57
15 20.11 7,18a 41,07ab 6,67 38.23 +14.63 28.30
20 20.05 7,08a 38,13ab 6.50 38.13 +14.73 28.13

content of banana chips. A decrease in ash

Steam blanching method is able to maintain the
content of vitamin C, but blanched by means of
steaming product uniformity difficult to get
(Fellows, 1990). The content of vitamin C, the
better method of steam blanching allegedly
caused by the steam blanching method of
penetration in a liquid medium faster than the
vapor penetration into the material (Arifin, 2005).
The content of vitamin C in the study
ranged 35.20% -58.67% and provisions by the
Ministry of Health for dried chilli was 40.2 mg /
100 g of 86 mg / 100 g of material. From this
provision, it is known that there is a combination
of methods and blanching time that does not
qualify namely blanching method of hot water for
15 minutes and 20 minutes, and the method of
steam blanched for 20 minutes with each value is
38.13%, 35 , 20% and 38.13%.
d. Abu content
The ash content is also known as mineral
elements or organic substances. In the process of
combustion, burning of organic materials but
inorganic substances do not, because that'scalled
ash content (Winarno, 1992). Based on the results
of analysis of variance, and the old method of
blanching no significant effect on the ash content
of red chili powder. The ash content of red chili
powder can be seen in Table 2.
Figure 4. Relationships and Old Methods Blanching
against Abu Kadar chili powder
Based on the results the longer time
blanching the ash content of chili powder
decreases. In harmony with Ulfa study (2012) that
the blanching treatment can reduce the ash
content thought to be caused when blanching
most minerals contained in the water-soluble red
chili. However, according to Susanto (1994) in
(Suprapto, 2004) revealed that the ash content is
not affected by physical or chemical treatment
and only lost about 3% part of the cooking
process foodstuffs.
The ash content in the study ranged from
6.50% -7.00% and statutes SNI 01-3709-1995 for
quality requirements spice powderis a maximum
of 7%. From these provisions, it can be seen that
the combination of the method and time of
blanching still qualify predetermined.
e. Color
Based on the results of analysis of
variance, and the old methods blanchingdid not
significantly affect the color values L*, a* and b*.
The color values L, a and b of red chili powder
can be seen in Table 2.
The value of a* indicates the brightness
of colors from green to red. Value a* highest in
the methodsteam blanching (Steamed) for 5
minutes is +15.07, while the value of a* lowest
for the method of hot water blanched (boiled) for
10 minutes is +14.33. So it is known that the
natural color red on red pepper can still be
maintained when it became chili powder product.
The red color of a food product derived from
carotenoids. Carotenoids are natural pigments
found in plants.
The value of b* indicates the brightness
of colors from blue to yellow. b* value is highest
in the methodsteam blanching (Steamed) for 10
minutes is +28.57, while the b* value was lowest
for the method of hot water blanched (boiled) for
10 and 15 minutes which is +28. The resulting
value of b* is positive, indicating the color of
chili powder blanching method of hot water
(boiled) and steam blanching (steamed) produced
close to the color yellow. However, visually
yellow color is not very visible, because the more
predominant color is red. The yellow color of a
food product also come from carotenoids.
Carotenoids are natural pigments found in plants.

5
 Based on research data on Table 2 it can
be seen that the value of L * (brightness) at a
higher powder is the method of hot water
blanched (boiled). This is in line with peneletian
Saputro, et al (2016), that boiling the water
medium can increase the brightness of color,
nutrients and texture of dry matter. This is
because of sulfite can inhibit the browning
reaction catalyzed fenolase enzymes and
compounds can block the formation reaction of
hydroxyl methyl furfural 5 of D-glucose causes
brown color (Fenema, 1996).
Table 3. Figure red chili powder processing
results with the treatment method and
duration of blanching
Blanching old boiled Steamed
5 minutes
10 minutes
15 minutes
20 minutes
IV. CONCLUSIONS AND
RECOMMENDATIONS
a. Conclusion
Based on the research that has been done
can be concluded that:
1. Method and duration of blanching effect on
water and vitamin C content of red chili
powder. Method and duration of blanching no
effect on the yield of dried chilli, chilli
powder ash content and color (values L, a and
b) chili powder.
2. The method is best blanched by steaming
(steam blanching) for 10 minutes with the
value of the yield 20.12%, 7.33% water
content, vitamin C content of 55.73 mg / 100
g, ash content of 6.83% and a color brightness
(L *) 38.20, the value is 15.03 and the a * b *
value was 28.57.
b. Suggestion
Suggested blanching process hot water
(boiled) using the red chili pot volume adjusted
for the number of red chili, which is the ratio of 1:
1.5 between red chili and water. The chili used
should have a uniform shape and need to be
assessed shelf life of red chili powder produced.
Thank-you note
The authors thank Mrs. Dr. Ir. Hj. Dharia
Renate, M. Sc and Mrs. Ika Gusriani, S. TP., M. P
that have been willing to help, guide, and provide
a very useful science.
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