the effect of chilli storage on the post-processing

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By

Nattashya Febiola Wijaya 11505035

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

FACULTY OF LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

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STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Nattashya Febiola Wijaya

_______________________________________ ___________________

Student Date

Revision after the Thesis Defense on July 2019

Approved by:

Dr. Ir. Abdullah Muzi Marpaung, M. P.

_______________________________________ ___________________

Advisor Date

Dr. Dipl. Ing. Samuel P. Kusumocahyo

_______________________________________ ___________________

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ABSTRACT

THE EFFECT OF CHILLI STORAGE ON THE POST-PROCESSING ORGANOLEPTICS AND CAPSAICINOID CONTENT

By

Nattashya Febiola Wijaya

Dr. Ir. Abdullah Muzi Marpaung, M.P., Advisor Della Rahmawati, S.Si, M.Si., Co-Advisor

Chilli (Capsicum annum) has considerable effects on the Indonesian economy and culture, and especially in recent times where the chilli industry is experiencing massive growth and turnover. After storage, chilli peppers were freeze-dried, grounded and extracted using ultrasound-assisted extraction (UAE). Analytes were evaluated using high-performance liquid chromatography (HPLC) for capsaicinoid analysis. At the same time, stored chilli peppers underwent sensory evaluation with 32 panelists in the form of ranking test to test for differences in spiciness. Overall results showed that storage allowed for the slight differences in heat levels of the chilli peppers from refrigerated and frozen treatment (54385.37±19512.07 SHU and 54807.74±12468.45 SHU) respectively compared to fresh chilli peppers (57260.52±14559.03 SHU).

Statistical results show that the slight differences were not significant (p = 0.99746).

Results of heat levels in the course of the experiment were found to be inconsistent.

Sensory evaluations showed that human panelists could not differentiate the changes in the treatment (p = 0.5188).

Keywords: Chilli, Capsaicin, Capsaicinoids, Sensory Evaluation, HPLC.

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ACKNOWLEDGEMENTS

I would like to thank and acknowledge the people who have supported me through the writing of this thesis. Firstly, I would like to thank God All Mighty for allowing me to finish this thesis on time and for His undying grace and mercy.

I would like to thank Dr. Ir. Abdullah Muzi Marpaung, M. P. as my thesis advisor for guidance and for catapulting me back to reality when needed and for being kind and understanding towards my personal circumstances.

I would like to thank Della Rahmawati, S.Si, M.Si. as my thesis co-advisor for her hospitality in allowing me to consult during dire circumstances.

I would also like to thank the laboratory assistants, Rizal Pauzan Ramadhani, S.Si and Said Hudriyi, S.Si, for guiding me in the laboratory and aid when chilli went into my eyes.

I have eternal gratitude towards my mother for her support and for comfort, and for allowing the financial support of part of my thesis.

I would also extend my deepest and sincerest gratitude towards my friends, namely Melvin Tandra, Evelyn Antoinette Halim, Edmund Koo Sui Ho, Ivan Lee Jun Wei, Adrian Susanto and Antonius Georgio, who have constantly dragged me out of severe depressive and mental breakdown episodes and cheering me to work and to persevere.

I would also like extend my thanks to the Final Fantasy XIV Tonberry Community for their neverending support and banter, despite being miles away and never meeting face to face.

Lastly, I would like to thank the people I have met on my journey for the past 4 years in SGU, from students from various faculties and the staff that I have befriended. These moments will be etched in my memory for all of eternity.

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the effect of chilli storage on the post-processing

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