Chili production received significant attention from Indonesian farmers due to the national income based on agricultural products. As happen in Indonesia, chili production depends on the season, resulting in the national stock and the price. The second-grade chili is easily available in the traditional market with low-medium quality but less shelf life quality. This research identified the treatment of chili using ozone after harvesting. Basic processing was used to produce chili paste. A10 kg of second-grade chili from a local farm was obtained. The chili without ozone was also used as control. The treatment for chili was washed in ozone through the method of ozone water. Chili paste was packaged in the aluminum packaging and heating. The chili paste was stored at room temperature for 12 days and the tests were conducted in every 6 days. This research had not shown a significant increase in water loss, but the aroma of chili had significant changes in the last day. Aromatic sense was obtained from consumer preferences upon the color of chili paste which indicated less changes in chili paste. In conclusion, chili paste with ozone treatment provided a remarkable positive effect on water loss, aromatic sense, and consumer preference.
The alternative solution for high import costs of wheat flour is by substituting wheat flour with mocaf (modified cassava flour). Mocaf is a modification of cassava flour made by fermentation treatment using lactic acid bacteria, acetic acid or enzymes. However, mocaf has a low gluten and protein content so it might produce noodle products with a poor texture. Therefore, it is necessary to add other ingredients in order to increase protein content and change the appearance, one of which is fortification with spirulina. Spirulina has a natural aroma like the smell of fresh seaweed with a slightly fishy aroma that comes from the high protein content. Hence, it is necessary to add basil leaf extract which can give a distinctive smell of basil to overcome the fishy aroma of the noodles. This research was conducted to determine the texture of modified noodles from mocaf with the addition of spirulina and basil leaf extract using a texture analyzer. Based on the research conducted, it was found that the addition of basil and spirulina leaf extracts could affect the texture of mocaf noodles to become more chewy, dense and not easily broken.
Noodles are made from the main ingredient of wheat flour obtained through imports. In order to reduce imports of wheat flour, modified cassava flour or mocaf can be used as wheat replacement. Mocaf is flour made from cassava through a fermentation process. Due to the fermentation process, mocaf has characteristics similar to wheat flour but does not contain gluten and low in protein, so that the texture of the noodles made of mocaf is less firm, brittle, and much brighter. One alternative that can be done to improve and maintain the texture, color and salinity of noodles made from mocaf is to add mineral salt. Therefore, this research was conducted to improve the color and determine the salinity of noodles made from mocaf with the addition of the salt. Noodles with wheat flour (C), wheat flour and mocaf (MF), mocaf with mineral salt (MFM). Based on the results of the study, significant changes were detected in MFM noodles. The color of MFM noodles showed brighter than C and MF noodles. In conclusion, the addition of mineral salt to mocaf noodles could increase brightness and salinity.
“Raja” banana (Musa sapientum) is a type of banana that is often consumed in Indonesia. Raja bananas provides several benefits due to nutrients content, such as bioactive phenolics, antioxidants, potassium, vitamin C and also high carbohydrate content that changes color and texture during ripening. Preservation method was used to suppress this physical changes. This research was done to analyze color in “Raja” bananas and its shelf life after the treatment using iota carrageenan and xanthan gum as coating material. The four formulas of coating were applied in banana by full surface coating in banana and stored in room temperature. The color change and texture of banana peel were observed for 5 days. As result, the best coating composition was iota carrageenan since the coating using this material provided moist appearance during ripening process, indicating the inhibition in banana’s ripening. As conclusion, iota carrageenan may be applied as coating material in “Raja” banana that enable to suppress the physical changes on color and texture during ripening.
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