The effect of citric acid on chemical and physical characteristics of andaliman (Zanthoxylum acanthopodium) chili paste in retort packaging

Andaliman chili paste is a condiment made from andaliman (Zanthoxylum acanthopodium) that widely consumed as traditional food in North Sumatera, Indonesia. With the aim to improve the shelf life of the products, this research was done as a preliminary evaluation to understand the effect of citric ac...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-07, Vol.537 (1), p.12031
Main Authors: Pangastuti, H A, Permana, L, Fitriani, V, Mareta, D T, Wahyuningtyas, A
Format: Article
Language:English
Subjects:
Acids
Citric acid
Color
Moisture content
pH effects
Physical characteristics
Physical properties
Sensory properties
Shelf life
Traditional foods
Water activity
Water content
Zanthoxylum
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Summary:Andaliman chili paste is a condiment made from andaliman (Zanthoxylum acanthopodium) that widely consumed as traditional food in North Sumatera, Indonesia. With the aim to improve the shelf life of the products, this research was done as a preliminary evaluation to understand the effect of citric acid concentration to chemical and sensory characteristics of andaliman chili paste packed in retort. The study design was completely randomized design with three citric acid concentration, such as 0,1%; 0,3%; and 0,5% (b/v) with chili paste without citric acid as a control. The chemical and physical properties measured were moisture content, pH, water activity, and color. The result showed that addition of citric acid did not significantly affected (P > 0.05) pH and water activity. However, it revealed that moisture content and color parameter were significantly different (P < 0.05) among all the samples.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/537/1/012031