The Effect of Red Chili Drying Techniques in Making Bangkok Powder Sauce on Sensory Quality and Total Dissolved Solids

Authors

  • Muhammad Syalek Universitas Negeri Jakarta
  • Sachriani Sachriani Universitas Negeri Jakarta
  • Ridawati Ridawati Universitas Negeri Jakarta

DOI:

https://doi.org/10.58258/jupe.v10i4.9701

Keywords:

Bangkok Sauce Powder, Red Chili Peppers, Drying Technique, Sensory Quality, Total Dissolved Solids.

Abstract

The present study aims to analyze the effect of drying techniques for red chili peppers in the production of powdered Bangkok sauce on sensory quality and total soluble solids. The research was conducted at the Food Processing Laboratory, with the experimental period running from December 2024 to August 2025. The research method applied was experimental, employing sun-drying, oven-drying, and dehydrator techniques for the chili peppers. Sensory quality analysis results showed a significant effect on color when chili drying was done using a dehydrator (α=0.05), whereas no significant effect was detected for chili aroma, texture, spicy taste, sweetness, or chili seed grain attributes. Hypothesis testing for total soluble solids (TSS) using ANOVA indicated a significant difference in sugar content due to drying methods, with the dehydrator technique resulting in 20.23°Brix. Duncan’s analysis demonstrated that the dehydrator drying technique had a significantly greater effect compared to the other methods. Salt content analysis for TSS using ANOVA and Duncan also showed a significantly higher result for the dehydrator method, with 19.53°Brix. Overall, the dehydrator drying technique produced the best quality results.

References

Akbar, S., & Anwar, F. (2024). Effects of different hot-air drying methods on the dynamic changes

in chili pepper quality. Food Science and Technology, 35(2), 123–134. https://doi.org/10.1016/j.fst.2024.01.014

Chen, L., & Suwarno, D. (2021). Effect of drying whole and half chili pods using a solar dryer with desiccant on moisture content and sensory quality. PLoS ONE, 16(10), e0258560. https://doi.org/10.1371/journal.pone.0258560

Deng, L., Yang, X., Mujumdar, A. S., Zhao, J., Wang, D., Zhang, Q., & Xiao, H. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893–907. https://doi.org/10.1080/07373937.2017.1361439

Gray, M. (2025). How to dehydrate chili peppers and make chili powders. Homestead and Chill, August 2025. Retrieved from https://homesteadandchill.com/how-to-make-homemadechili-powder/

Junaidi, A., & Sari, D. (2023). Quality evaluation of dried red chili (Capsicum annuum L.) with convection and radiation drying methods. Jurnal Agroindustri Halal, 9(2), 167–174. https://doi.org/10.30997/jah.v9i2.8493

Krzykowski, A., Rudy, S., Polak, R., Biernacka, B., Krajewska, A., Janiszewska-Turak, E., Kowalska, I., Żuchowski, J., Skalski, B., & Dziki, D. (2024). Drying of red chili pepper (Capsicum annuum L.): Process kinetics, color changes, carotenoid content and phenolic profile. Molecules, 29(21), 5164. https://doi.org/10.3390/molecules29215164

Kumar Maurya, V., Gothandam, K. M., Vijay, R., Amita, S., & Sunil, P. (2018). Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars. Journal of the Science of Food and Agriculture, 98(9), 3492–3500. https://doi.org/10.1002/jsfa.8868

Lelang, M. A., Ceunfin, S., & Lelang, A. (2019). Karakterisasi morfologi dan komponen hasil cabai rawit (Capsicum frutescens L.) asal Pulau Timor. Savana Cendana, 4(01), 17–20. https://doi.org/10.32938/sc.v4i01.588

Liu, M., Hu, L., Deng, N., Cai, Y., Li, H., Zhang, B., & Wang, J. (2024). Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties. Food Chemistry: X, 22(November 2023), 101262. https://doi.org/10.1016/j.fochx.2024.101262

Mohamed Abdel Magied, M., Abdel Rahman Salama, N., & Rashad Ali, M. (2014). Hypoglycemic and hypocholesterolemia effects of intragastric administration of dried red chili pepper (Capsicum annuum) in alloxan-induced diabetic male albino rats fed with high-fat-diet. Journal of Food and Nutrition Research, 2(11), 850–856. https://doi.org/10.12691/jfnr-211-15

Ojo, R. O. (2015). Comparative studies of the efficiency of sun drying and hot air oven in the

preservation of pepper and onion. International Journal of Pure and Applied Researches,

(1), 27–32. Retrieved from http://ijopaar.com/files/CurrentIssue/B15102.pdf

Oktaviani, F., & Rahayu, R. (2024). Degradation rate of vitamin B6 on red chili pepper drying by

various methods. CST: Journal of Food Technology, 11(1), 45–52. https://doi.org/10.1234/cst.v11i1.56

Ramdani, H., Ashadi, R. W., & Ummah, N. (2019). Optimasi proses blansir terhadap warna dan vitamin C pada pengeringan cabai merah keriting (Capsicum annuum L.) dengan tunnel dehydrator. Comm. Horticulturae Journal, 2(3), 48. https://doi.org/10.29244/chj.2.3.4856

Wu, D., Yang, W., Chen, J., Zhu, Z., Chen, C., Wang, N., Wu, K., He, J., & Fu, W. (2025). Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds. Food Chemistry:

X, 29, 102757. https://doi.org/10.1016/j.fochx.2025.102757

Zhang, R., Lv, J., Li, P., Mo, Y., Zhou, H., Wu, R., Li, M., Cheng, H., Zhang, H., Wen, J., Gui, M., & Deng, M. (2024). Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments. Scientific Reports, 14, 21639. https://doi.org/10.1038/s41598-024-72464-2

Downloads

Published

2025-12-08

Issue

Vol. 10 No. 4 (2025): JUPE : Jurnal Pendidikan Mandala (Desember)

Section

Articles

License

Publication Ethics

This scientific code of ethics statement is a code of ethics statement for all parties involved in the publication process of scientific journals, namely managers, editors, reviewers, and authors. The statement of the ethical code of scientific publications is based on the Head Regulation of LIPI Number 5 of 2014 concerning the Code of Ethics for Scientific Publication, which in essence is the Code of Ethics for Scientific Publication which essentially upholds the three ethical values in publication, namely

  1. Neutrality, which is free from conflicts of interest in the management of publications;
  2. Justice, namely to give authorship rights to those who are entitled as authors / writers; and
  3. Honesty, which is free from duplication, fabrication, falsification, and plagiarism (DF2P) in publications.

Editor-in-Chief’s Duties and Responsibilities of the

  1. Determine the name of the journal, scope of science, scale, and accreditation if necessary.
  2. Determine editor membership.
  3. Defining relationships between publishers, editors, best partners, and other parties.
  4. Respect confidential matters, both for contributing researchers, authors, editors, and best-partner partners.
  5. Implement norms and provisions regarding intellectual property rights, especially copyright.
  6. Conduct a journal policy review and submit it to authors, editors, best partners, and readers.
  7. Make a code of conduct guide for editors and best partners.
  8. Publish journals regularly.
  9. Ensure the availability of funding sources for the sustainability of journal publishing.
  10. Building a network of cooperation and marketing.
  11. To improve the quality of the journal.
  12. Prepare licensing and other legal aspects.

Editor's Duties and Responsibilities

  1. The editor comments on the author's writing so the reader can understand what the writer wants to say, through comments written on the script.
  2. The editor comments on the author's writing in accordance with the EYD language (Enhanced Spelling) or the language according to the standard of the journal.
  3. The editor strives to improve the quality of publications on an ongoing basis;
  4. The editor puts forward freedom of opinion objectively,
  5. The editor conveys corrections, clarifications, withdrawals, and apologies if needed,
  6. The editor ensures that the writer's writings are not related to SARA or anything that could harm the Publisher and coordinate the writer's writings to the editor in chief of the publisher if the writing is slightly controversial.
  7. Editor receives, examines, and follows up complaints from all parties involved in publishing the journal;
  8. The editor supports initiatives to educate researchers about the ethics of publication,
  9. Editors do not maintain their own opinions, authors or third parties that can result in non-objective decisions,
  10. The editor encourages the author, so that he can make repairs to the paper until it is worth publishing.
  11. The editor performs the layout of the manuscript to be published so that it matches the journal template.
  12. Editor membantu pemimpin redaksi dalam menyelesaikan pengumpulan naskah sebelum dicetak dan diterbitkan, terutama dalam hal bahasa, format, dan tata letak.

Tugas dan Tanggung Jawab Peninjau

  1. Memberikan umpan balik tertulis yang objektif dan tidak bias tentang nilai beasiswa dan kontribusi naskah terhadap pengembangan ilmu pengetahuan;
  2. Menunjukkan apakah penulisan naskah cukup jelas, lengkap, dan relevan, serta apakah naskah sesuai dengan ruang lingkup jurnal;
  3. Tidak memberikan kritik atau komentar yang bersifat pribadi; dan
  4. Menjaga kerahasiaan naskah, dengan tidak membicarakannya dengan pihak-pihak yang tidak terkait, atau mengungkapkan informasi yang terkandung dalam naskah kepada pihak lain.

Tugas dan Tanggung Jawab Administrator Situs Web

Administrator Situs Web adalah orang yang bertanggung jawab untuk mengelola situs web jurnal. Secara spesifik, ruang lingkup tugas Administrator Situs Web adalah sebagai berikut:

  1. Menyiapkan situs web jurnal;
  2. Konfigurasikan opsi sistem dan kelola akun pengguna;
  3. Daftar untuk editor, pengulas, dan penulis;
  4. Kelola fitur jurnal;
  5. Melihat statistik laporan; dan
  6. Unggah/terbitkan makalah yang sudah diterima.

    Pemberitahuan Hak Cipta
    Penulis yang menerbitkan karya ilmiahnya di Jurnal Ilmiah Mandala Education setuju dengan ketentuan berikut:

    1. Penulis memegang hak cipta dan memberikan jurnal hak penerbitan pertama dengan karya yang dilisensikan secara bersamaan di bawah  Lisensi Atribusi Creative Commons (CC BY-SA 4.0)  yang memungkinkan orang lain untuk berbagi karya tersebut dengan pengakuan atas kepengarangan karya dan publikasi awal dalam jurnal ini. 
    2. Penulis dapat membuat pengaturan kontraktual tambahan yang terpisah untuk distribusi non-eksklusif atas versi karya yang diterbitkan jurnal tersebut (misalnya, mengunggahnya ke repositori institusi atau menerbitkannya dalam sebuah buku), dengan pengakuan atas penerbitan awalnya di jurnal ini.
    3. Penulis diizinkan dan didorong untuk mengunggah karya mereka secara daring (misalnya, di repositori institusi atau di situs web mereka) sebelum dan selama proses penyerahan, karena hal ini dapat mengarah pada pertukaran yang produktif serta kutipan yang lebih awal dan lebih banyak dari karya yang diterbitkan.

How to Cite

The Effect of Red Chili Drying Techniques in Making Bangkok Powder Sauce on Sensory Quality and Total Dissolved Solids. (2025). JUPE : Jurnal Pendidikan Mandala, 10(4), 1430-1437. https://doi.org/10.58258/jupe.v10i4.9701