The Application of an Artificial Dryer and Sun-Drying to Enhance the Quality of Red Chili Flakes Simplicia

Abstract

Abstract Red chili flakes simplicia should have a color and an aroma resembling those of fresh red chilies. Long-term drying of red chilies at high temperatures and high humidity can produce undesirable color changes such as dried simplicia chilies and blackish brown chili flakes. This can be overcome by using artificial dryers or sun-drying combined with the provision of strong wind gusts to reduce temperature and humidity, avoiding substances that cause changes in color and aroma. The purpose of this study was to determine the quality characteristics of red chili flakes obtained from sun-drying, fanning, and drying using artificial dryers to overcome changes in the color and vitamin C content of red chili flakes. The research was conducted using the randomized block design with several treatments of drying methods, namely sun-drying, sun-drying with a fan blowing, drying in a tray dryer, drying in a tray dryer with a fan blowing, and drying in an electric oven. The data collected were analyzed by ANOVA and further subjected to a Duncan’s test at a 5% level. The results show that the highest yield (66.86%) was obtained from the drying treatment in a tray dryer with a fan blowing. The lowest water content (8.5%) was obtained from drying using a combination of sunlight and tray dryer. The highest vitamin C content (269.86 mg/100 g) was also found in the treatment using the combination of sunlight and tray dryer. The best chili flakes color was with a brightness value of 41 and a* and b* values of +52.6 and +42.3, which indicates a yellowish red color. The research concluded that a combination of sun-drying and fanning on red chilies resulted in good color of red chili flakes and that artificial drying using a tray dryer combined with fanning or sun-drying could overcome changes in the color and vitamin C content of red chili flakes.