Kajian pengaruh Bahan Pengisi dan Konsentrasi Natrium Benzoat terhadap Mutu Produk Pasta Cabai Merah Hot Beauty

Abstract

This research was conducted using Hot Beauty chilli as raw material for red chilli paste, which is a form of product diversification of red chilli. Additional filler (maizena and tapioca flour) at 15% w/w was given along with 5% palm oil and preservative (Sodium benzoate) at five concentrations. 0%, 0.02%, 0. 04%, . 0.06%, and 0. 08% w/w. Addition of tapioca flour preservative caused an increase in percentage of paste weight, vitamin C and starch, but addition of maizena flour and preservatives reduced moisture content, starch and viscosity. Based on the data, the best result produced by treatment which red chilli paste added by 15% tapioca flour and 0. 04% Sodium benzoate.This treatment resulted in a moisture content of 74.25 %, pH of 4.62, starch content of 8.34% vitamin C of 15.22 mg/100g, total acid of 6.83%, a high level of vsicosity and percentage of paste weight, and gives a good organoleptic test result.