Quality improvement formulation of salak chili paste paste based on curly red chili (Capsicum annuum var. hailux) and pondoh salak (Salacca edulis reinw var. semeru) using sensory evaluation, activity evaluation of bioactive compounds and microbiological evaluation

Red Curly Chili (Capsicum annum) and Salak Pondoh (Salacca edulis Reinw) are one of Indonesia’s agricultural commodities that have high economic value. This research aims to determine the effect of salak chili paste paste formulation on its sensory properties, the effects of salak chili paste paste...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-07, Vol.1036 (1), p.12018
Main Authors: Kusnadi, Joni, Saputra, Arinta Julia Buwana, Wulan, Siti Narsito, Arumingtyas, Estri Laras
Format: Article
Language:English
Subjects:
Agricultural commodities
Antiinfectives and antibacterials
Antimicrobial activity
Antioxidants
Bioactive compounds
Biological activity
Capsaicin
Flavonoids
Microorganisms
Peppers
Phenols
Quality control
Salacca edulis
Sensory evaluation
Sensory properties
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Summary:Red Curly Chili (Capsicum annum) and Salak Pondoh (Salacca edulis Reinw) are one of Indonesia’s agricultural commodities that have high economic value. This research aims to determine the effect of salak chili paste paste formulation on its sensory properties, the effects of salak chili paste paste formulation on the levels of bioactive compounds (capsaicin, flavonoids, phenols, and antioxidant activity, and the effect of salak chili paste paste formulation on total microbes during storage. This research was divided into three stages, which is (1) sensory analysis by trained panelists, (2) analysis of bioactive compounds using a Microplate Reader, (3) analysis of the number of microbes (TPC). The results showed that (1) formulation 37.5 % Curly Red Chili var. Hailux and 12.5 % Salak Pondoh var. Semeru was preffered by the panelists, and had the highest levels of capsaicin bioactive compounds (0.539 mg/g), phenol (0.361 mg GAE/g), and flavonoids (0.462 mg QE/g). (2) formulation 12.5 % Red Chili Curly var. Hailux , and 50 % Salak Pondoh var. Semeru has the highest antioxidant activity (99.87%). (3) formulation of 50 % Salak Pondoh var. Semeru has the antimicrobial activity of 1.4 x 10 6 CFU/ ml.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1036/1/012018