Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

A N Al-Baarri; A A Mawarid; S B M Abduh; A M Legowo; Z T S Rusmiadi; S K Muflihani; S Fisabilla; R K Dewi; F S Anggriyani; F P Lestari; W Pangestika; H. Mulyana; T Sabrina; null Kusumiyati; M Nur

doi:10.1088/1755-1315/1024/1/012055

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

A N Al-Baarri, A A Mawarid, S B M Abduh, A M Legowo, Z T S Rusmiadi, S K Muflihani, S Fisabilla, R K Dewi, F S Anggriyani, F P Lestari, W Pangestika, H. Mulyana, T Sabrina, Kusumiyati, M Nur

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

2 Citations (Scopus)

Abstract

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.

Original language	English
Title of host publication	The 3rd International Conference on Agricultural Postharvest Handling an Processing
Pages	012055
Volume	1024
Edition	1
DOIs	https://doi.org/10.1088/1755-1315/1024/1/012055
Publication status	Published - 1 May 2022

Publication series

Name	IOP Conference Series: Earth and Environmental Science
Publisher	IOP Publishing Ltd.
ISSN (Print)	1755-1307

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10.1088/1755-1315/1024/1/012055Licence: CC BY

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Al-Baarri, A. N., Mawarid, A. A., Abduh, S. B. M., Legowo, A. M., Rusmiadi, Z. T. S., Muflihani, S. K., Fisabilla, S., Dewi, R. K., Anggriyani, F. S., Lestari, F. P., Pangestika, W., Mulyana, H., Sabrina, T., Kusumiyati, & Nur, M. (2022). Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling. In The 3rd International Conference on Agricultural Postharvest Handling an Processing (1 ed., Vol. 1024, pp. 012055). (IOP Conference Series: Earth and Environmental Science). https://doi.org/10.1088/1755-1315/1024/1/012055

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title = "Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling",

abstract = "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.",

author = "Al-Baarri, {A N} and Mawarid, {A A} and Abduh, {S B M} and Legowo, {A M} and Rusmiadi, {Z T S} and Muflihani, {S K} and S Fisabilla and Dewi, {R K} and Anggriyani, {F S} and Lestari, {F P} and W Pangestika and H. Mulyana and T Sabrina and Kusumiyati and M Nur",

year = "2022",

month = may,

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doi = "10.1088/1755-1315/1024/1/012055",

language = "English",

volume = "1024",

series = "IOP Conference Series: Earth and Environmental Science",

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Al-Baarri, AN, Mawarid, AA, Abduh, SBM, Legowo, AM, Rusmiadi, ZTS, Muflihani, SK, Fisabilla, S, Dewi, RK, Anggriyani, FS, Lestari, FP, Pangestika, W, Mulyana, H, Sabrina, T, Kusumiyati & Nur, M 2022, Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling. in The 3rd International Conference on Agricultural Postharvest Handling an Processing. 1 edn, vol. 1024, IOP Conference Series: Earth and Environmental Science, pp. 012055. https://doi.org/10.1088/1755-1315/1024/1/012055

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling. / Al-Baarri, A N; Mawarid, A A; Abduh, S B M et al.
The 3rd International Conference on Agricultural Postharvest Handling an Processing. Vol. 1024 1. ed. 2022. p. 012055 (IOP Conference Series: Earth and Environmental Science).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

AU - Al-Baarri, A N

AU - Mawarid, A A

AU - Abduh, S B M

AU - Legowo, A M

AU - Rusmiadi, Z T S

AU - Muflihani, S K

AU - Fisabilla, S

AU - Dewi, R K

AU - Anggriyani, F S

AU - Lestari, F P

AU - Pangestika, W

AU - Mulyana, H.

AU - Sabrina, T

AU - Kusumiyati, null

AU - Nur, M

PY - 2022/5/1

Y1 - 2022/5/1

N2 - 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.

AB - 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.

UR - https://iopscience.iop.org/article/10.1088/1755-1315/1024/1/012055

U2 - 10.1088/1755-1315/1024/1/012055

DO - 10.1088/1755-1315/1024/1/012055

M3 - Conference contribution

VL - 1024

T3 - IOP Conference Series: Earth and Environmental Science

SP - 012055

BT - The 3rd International Conference on Agricultural Postharvest Handling an Processing

ER -

Al-Baarri AN, Mawarid AA, Abduh SBM, Legowo AM, Rusmiadi ZTS, Muflihani SK et al. Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling. In The 3rd International Conference on Agricultural Postharvest Handling an Processing. 1 ed. Vol. 1024. 2022. p. 012055. (IOP Conference Series: Earth and Environmental Science). doi: 10.1088/1755-1315/1024/1/012055

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

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