Effect type chilli and concentration of CMC toward vitamin c and dissolved solid of smoked fish chilli sauce

R. Sulistijowati; M. Tahir; K.U. Nur

doi:10.1088/1755-1315/681/1/012011

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Effect type chilli and concentration of CMC toward vitamin c and dissolved solid of smoked fish chilli sauce

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R. Sulistijowati, M. Tahir, K.U. Nur

2021 IOP Conference Series: Earth and Environmental Science Vol. 681 Issue 1 Conference paper Cited by 2 SDG 12SDG 17

Abstract

The purpose of this research was to observe the effect of type chilli and concentration of CMC toward Vitamin C and a solid total of smoked fish chilli sauce. The treatments were: A Type of chilli (A1 cayenne chilli, A2 cayenne, and curly chilli, A3 curly chilli; B concentration of CMC (B1 CMC 0.5%, B2 CMC 1%). The parameters analysed were, vitamin C used titration and dissolved solid used gravimetry method. The data were used Anova testing. The result showed that treatment chilli combination significantly influence to increased Vitamin C compared without combination. Vitamin C A2B1 2.38% and A2B2 2.46%. The concentration of CMC non-significant to Vitamin C. Type chilli and concentration CMC non-significant influence to dissolved solid. The all treatment value of total solid > 40 as standard of chilli. So A2B2 could be used as good formula smoked fish chilli sauce to increased vitamin C and dissolved solids. © Published under licence by IOP Publishing Ltd.

Affiliations

Fish Processing Technology Department, Faculty of Marine Science and Fisheries, Universitas Negeri Gorontalo, Indonesia; Science and Food Technology Department, Faculty of Agriculture, Universitas Negeri Gorontalo, Indonesia; Hasanuddin University, Makassar, Indonesia

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