KADAR AIR DAN VITAMIN C PADA PROSES PEMBUATAN TEPUNG CABAI (CAPSIUM ANNUUM L)
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.
Penulis: Nico Syahputra
Sebayang
Kode Jurnal: jpbiologidd160718
