Year: 2018
Type: article
Abstract: This study was conducted to determine the level of water and Vitamin C in the process of making chilli flour. The research used randomized completely design (RCD) with two factors, drying temperature (50 ° C , 60 ° C , 70 ° C , 80 ° C) and long drying (12 hours , 14 hours , 16 hours , 18 hours) , The results showed that the drying temperature had highly significant effect on the level of water and vitamin C; Long drying had a highly significant effect on the level of water and vitamin C; and the interaction of temperature and length of drying showed a significant different influence on the level of water and vitamin C.
Author: Nico Syahputra Sebayang
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2593129434