October 12, 2025

PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN PADA BUBUK CABAI MERAH BESAR (Capsicum annuum L.) DAN DAUN JERUK PURUT (Citrus hystrix) TERHADAP SIFAT SENSORI YANG DIHASILKAN THE EFFECT OF THE BLANCING PROCESS AND DRYING TEMPERATURE OF GREAT RED CHILLI POWDER (Capsicum annuum L.) AND KAFFIR LIME LEAVES (Citrus hystrix) ON THE PRODUCED SENSORY PROPERTIES

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The sensory properties of chili powder are significantly affected by blanching and drying temperatures.
A randomized complete block design tested blanching at 90 °C for 6 minutes with varying drying temperatures.
Results indicated a significant influence of processing methods on the quality attributes preferred by panelists.
No interaction was observed between blanching and drying temperatures in producing high-quality chili powder and kaffir lime leaves.

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Research shows blanching temperature and drying temperature significantly influence sensory properties in chili powder and kaffir lime leaves.

Triharto et al. (2024) studied this question.

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Research shows blanching temperature and drying temperature significantly influence sensory properties in chili powder and kaffir lime leaves.