Second grade chili paste using hypoiodous treatment after a week storage in aluminium packaging

• Main Authors: Al-Baarri, Ahmad Ni'matullah, Abduh, Setya Budi Muhammad, Legowo, Anang Mohamad, Nur, Muhammad, Hadipernata, Mulyana, Mawarid, Ailsa Afra, Dewi, Rahayu Kumala, Fisabilla, Shofie, Lestari, Fatma Puji, Pangestika, Widia
• Format: Conference Proceeding
• Language: English
• Subjects: Aluminum; Hydrogen peroxide; Low speed; Packaging; Peppers; Room temperature; Shelf life
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0109597

More than half of chili production has been recognized as the middle-low quality of chili but still in the acceptable standard range. This chili will highly lose its quality in a short time during room storage. Therefore, most chilies were directly consumed or processed as secondary products, i.e., chili paste. Preservation is needed to extend the shelf life. Therefore, this research was done to extend the shelf life of chili paste using hypoiodous acid or HIO. Dipping to 20 mM of HIO produced from hydrogen peroxide and kalium iodide was applied before chili maceration. Chili paste production was conducted with a grinder using low speed. The final product was set like commercial chili paste commonly found in the food vendor. The chili paste was packaged in the aluminum packaging for each 35 grams. The packaging was sealed using a hand sealer and steamed for 7 minutes. The chili paste without HIO treatment was also analyzed as a control. Chili paste was stored at room temperature and cold temperature for a week. L* a* b* analysis was done every 3 days. Browning index was calculated from L*a*b* value. Based on the results, L*a*b* value analysis in chili paste without HIO showed significant changes during storage, indicating a rapid physiological change a chili. The HIO treatment shows a better overall score on the L*a*b value. HIO treatment showed better overall with the 20-28% improvement. In conclusion, HIO treatment might provide less quality decrease in chili while no treatment showed the rapid deterioration of chili.