KARAKTERISTIK SAUS CABAI MERAH (Capsicum annum L). DENGAN PENAMBAHAN SARI BUAH NANAS DAN KITOSAN

SARI, RINI PERMATA and Syaiful, Friska (2025) KARAKTERISTIK SAUS CABAI MERAH (Capsicum annum L). DENGAN PENAMBAHAN SARI BUAH NANAS DAN KITOSAN. Undergraduate thesis, Sriwijaya University.

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Abstract

RINI PERMATA SARI. Characteristics of Red Chili (Capsicum annum L.)Sauce with the Addition of Pineapple Juice and Chitosan (Supervised by FRISKA SYAIFUL). This study aimsed to determine the effect of pineapple juice and chitosan concentrations on the physical, chemical, and sensory characteristics of red chili sauce. The study was conducted from April 2025 to July 2025 at the Agricultural Products Chemistry Laboratory, Agricultural Products Processing Laboratory, Agricultural Product Sensory, and Agricultural Products Microbiology Laboratory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya. This study employed a Complete Randomized Factorial Design (CRFD) consisting of two treatment factors and three replications. The first factor was pineapple juice concentration (10%, 20%, and 30%), and the second factor was chitosan concentration (2% and 3%). The parameters observed included physical characteristics (color and viscosity), chemical characteristics (moisture content, pH, and total acidity), microbiological characteristics (total microorganisms), and sensory characteristics (taste, color, and texture). The results showed that the addition of pineapple juice and chitosan concentrations had a significant effect on physical properties (viscosity and color) and chemical properties (pH, moisture content, and total acidity). The interaction of the two factors significantly affects microbiological testing (total microorganisms), organoleptic testing (color, taste, and texture), and moisture content and total acidity testing. The best treatment was selected based on sensory testing preferences, specifically A2B3 (20% pineapple juice concentration and 3% chitosan concentration), with hedonic scores of 3.20 for taste, 3.64 for color, and 3.52 for texture (categories preferred by the panelists). The best treatment had the following values: lightness 33.73%, redness 22.47, yellowness 17.10, viscosity 8107.67 mPa.S, pH 4.03, moisture content 85.29%, and total acidity 1.59% and total microorganisms of 4.87 LOG CFU/mL. Keywords : red chili sauce, Capsicum annum, pineapple juice, chitosan, concentration.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	saus cabai merah, Capsicum annum, jus nanas, kitosan, konsentrasi.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rini Permata Sari
Date Deposited:	11 Sep 2025 03:05
Last Modified:	11 Sep 2025 03:05
URI:	http://repository.unsri.ac.id/id/eprint/183798

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