A study of the organoleptic and chemical characteristics of spiced shredded chili

Abstract

Abstract Chili are horticultural commodities with a high economic value and fluctuating prices. A large harvest of chilis is usually not followed by sufficient demand for the product in the market; therefore, the selling price is low. This commodity is also susceptible to damage after harvesting. Processing chili shredded is an effort to increase its value and utilization. The purpose of this study was to determine the organoleptic and chemical characteristics of chili shredded and processed with the addition of spices. In this study, spiced chili shredded was processed with four treatments: chili shredded without the addition of spices (control), chili shredded with the addition of cinnamon, chili shredded with the addition of nutmeg, and chili shredded with the addition of cinnamon and nutmeg. Organoleptic assessment includes color, flavor, taste, appearance, spiciness, and level of preference. The chemical analysis carried out includes water, protein, fat, ash, and carbohydrate content. The results of the organoleptic assessment showed that chili shredded with the addition of nutmeg had the highest color value and level of spiciness and was the most preferred among other treatments. Chili shredded with nutmeg had a water content of 4.62%, protein content of 17.27%, fat content of 18.67%, ash content of 7.20%, and carbohydrate content of 52.25%.