EFFECT OF PROCESSING ON THE ANTIOXIDANT CONTENT AND PHYSICAL CHARACTERISTICS OF CHILLI PEPPER (Capsicum spp.) PENGARUH PENGOLAHAN TERHADAP KANDUNGAN ANTIOKSIDAN
DAN KARAKTERISTIK FISIK CABAI (Capsicum spp.)
BACHELOR THESIS
Submitted in partial fulfilment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology
By:
NINDITA NIARTIKA 14.I1.0206
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
STATEMENT OF THESIS AUTHENTICITY
I hereby declare this thesis entitled “THE EFFECTS OF PROCESSING ON THE ANTIOXIDANT CONTENTS AND PHYSICAL CHARACTERISTICS OF CHILLI PEPPER (Capsicumspp.)” contains no work that ever submitted for a degree at any other university. To the best of my knowledge and belief, there is no work or material published by other, except those used as references in this thesis and mentioned in the list of references.
If this thesis in the future proven that partially or the whole thesis is the result of plagiarism, in consequence, I am willing to be revoked with all the consequences with the law and regulations applied by Soegijapranata Catholic University and/or applicable law regulations.
Semarang, January 19th, 2018 Nindita Niartika
THE EFFECTS OF PROCESSING ON THE ANTIOXIDANT CONTENTS AND PHYSICAL CHARACTERISTICS OF CHILLI PEPPER (Capsicum spp.) PENGARUH PENGOLAHAN TERHADAP KANDUNGAN ANTIOKSIDAN
DAN KARAKTERISTIK FISIK CABAI (Capsicum spp.)
BACHELOR THESIS
Submitted in partial fulfilment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology
By:
NINDITA NIARTIKA 14.I1.0206
This thesis has been approved and defended in front of the examination committees on January 19th, 2018
Semarang, January 19th, 2018 Faculty of Agricultural Technology Soegijapranata Catholic University
Supervisor Dean
Dr R. Probo Y. Nugrahedi, S.T.P., M.Sc. Dr R. Probo Y. Nugrahedi, S.T.P., M.Sc.
Co-Supervisor
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ABSTRACT
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ABSTRAK
Cabai memiliki beragam senyawa yang mempunyai bermanfaat bagi kesehatan karena
kandungan antioksidannya. Cabai biasa diolah dengan cara direbus, dikeringkan,
diblansing, dibekukan, ditumis, dimasak dengan menggunakan gelombang mikro,
dimasak dengan menggunakan tekanan, dan dipanggang. Namun, pengolahan dapat
mempengaruhi kandungan antioksidan dan karakteristik fisik dari cabai. Tujuan dari
penelitian ini adalah untuk membahas mengenai efek pengolahan terhadap kandungan
antioksidan dan karakteristik fisik dari cabai. Komponen antioksidan yang banyak
terdapat pada cabai adalah karotenoid, fenolik, flavonoid, capsaicinoid, dan asam
askorbat. Pengolahan dapat menurunkan atau meningkatkan konsentrasi dari
komponen antioksidan pada cabai. Pengolahan dengan suhu tinggi dapat menurunkan
antioksidan seperti flavonoid, fenolik, karotenoid, capsaicinoid, dan asam askorbat.
Peningkatan waktu pemanasan juga dapat menyebabkan berkurangnya komponen
antioksidan. Komponen antioksidan pada cabai akan menurun selama proses
pengolahan sebagian besar disebabkan oleh degradasi thermal, reaksi oksidasi, dan
peluruhan. Kenaikan dari komponen antioksidan pada cabai selama proses pengolahan
biasanya disebabkan oleh meningkatnya kemampuan terekstraksi dari komponen
antioksidan. Metode perebusan menghasilkan penurunan komponen antioksidan yang
tertinggi dibandingkan dengan metode pengolahan lainnya karena komponen
antioksidan mengalami peluruhan. Metode pengeringan beku dan memasak dengan
meggunakan gelombang mikro mampu mempertahankan komponen asam askorbat dan
fenolik. Memasak dengan menggunakan tekanan dapat mempertahankan capsaicinoid
pada cabai. Penumisan merupakan metode yang paling baik untuk dapat
mempertahankan komponen asam askorbat dan fenolik. Pengolahan juga dapat
menurunkan tingkat kepedasan dari cabai karena berkurangnya komponen
capsaicinoid. Pengolahan dapat mengubah warna dan tekstur pada cabai. Perlakuan
panas dapat menurukan tingkat kepedasan. Perlakuan awal seperti blansing dapat
menghasilkan warna yang lebih stabil serta meningkatkan kekerasan tekstur dari
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ACKNOWLEDGEMENT
The author expresses praise and gratitude to God because of his blessing and willing, the author can complete the thesis entitled: ―THE EFFECTS OF PROCESSING ON THE ANTIOXIDANT CONTENTS AND PHYSICAL CHARACTERISTICS OF CHILLI PEPPER (Capsicum spp.)‖. This thesis was written to fulfil the requirement to acquire Bachelor Degree in Food Technology in Soegijapranata Catholic University, Semarang, Indonesia.
In this occasion, the author would like to reveal gratitude sincerely to persons who have been supporting, guidance, and direction. They are:
1. God Almighty and Jesus Christ for his blessing, guidance, and protection, so the author can finish this review paper research.
2. Dr R. Probo Y. Nugrahedi, S.T.P., M.Sc as author’s supervisor and Dr Victoria Kristina Ananingsih, S.T., M.Sc. as author’s co-supervisor for giving the great opportunity to do this review paper research and the guidance during the process. 3. Katharina Ardanareswari, S.T.P., M.Sc. as thesis coordinator for arranging the administration and schedule during the process.
4. All lecturers in Food Technology Department for all the lessons and guidance during the learning activities.
5. All administration staffs for providing great services and information during the learning activities.
6. Author’s parents that always giving encouragement and supporting the author in all occasion.
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In composing this research, the author realizes that there were a lot of unintended errors because of the limitation of the author. Therefore the author apologizes if this research is not perfect. The authors will be pleased if there are any critics and advice on this research. The author hopes that this research can be useful to readers and all of the people
Semarang, January 19th, 2018 Author,
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1.2. General Literature Review ... 3
1.2.1. Chilli Peppers ... 3
1.2.2. Previous Published Review ... 6
1.3. Aim of the Study ... 8
2. METHODOLOGY ... 9
2.1. Research Design... 9
2.1.1. Problem Formulation ... 10
2.1.2. Literature Searching ... 10
2.1.3. Literature Screening ... 10
2.1.4. Analysis and Interpretation ... 10
2.2. Conceptual Design ... 11
3. EFFECT OF PROCESSING ON THE ANTIOXIDANT CONTENT OF CHILLI PEPPERS ... 12
4. EFFECT OF PROCESSING ON PHYSICAL CHARACTERISTICS OF CHILLI PEPPERS ... 52
4.1. Pungency ... 52
4.2. Colour ... 56
4.3. Texture ... 59
5. CONCLUSION AND FUTURE STUDY ... 61
5.1. Conclusion ... 61
5.2. Future Study ... 62
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LIST OF TABLES
Table 1. Effect of Processing Methods on Antioxidant Capacity ... 16
Table 2. Effect of Boiling on Flavonoid Content ... 19
Table 3. Effect of Processing Methods on Phenolic Content ... 25
Table 4. Effect of Processing Methods on Capsaicinoid and Capsaicin ... 33
Table 5. Effect of Processing Methods on Carotenoid ... 43
Table 6. Effect of Processing Methods on Ascorbic Acid ... 50
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LIST OF FIGURES
Figure 1. The Most Common Capsicum Species ... 3
Figure 2. All Species of Capsicum ... 4
Figure 3. Flower of Capsicum. ... 6
Figure 4. Research Design ... 9
Figure 5. Conceptual Design of The Effects of Processing on the Antioxidant Content and Physical Characteristics of Chilli Pepper ... 11
Figure 6. Lipid Oxidation Reaction ... 13
Figure 7. Antioxidant Mechanism of Phenolic ... 21
Figure 8. Antioxidant Mechanism of Capsaicinoid ... 30
