DOI: https://doi.org/10.14710/jnc.v14i1.44050

ONE MONTH ANALYSIS OF COLOR, PH, WATER CONTENT AND ANTIOXIDANT ACTIVITY OF CHILI PASTE DURING STORAGE WITH OZONE PRE-TREATMENT

1Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

2Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

3Department of Physics, Faculty of Science and Mathematics, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

4 Agroindustry Research Center, National Research and Innovation Agency, Jakarta Pusat, DKI Jakarta, Indonesia

5 5Agricultural Product Technology Department, Faculty of Agricultural Technology, Universitas 17 Agustus1945, Semarang, Jawa Tengah, Indonesia

6 Food Technology Laboratory, Center of Research and Services Diponegoro University, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

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Received: 14 May 2024; Revised: 21 Oct 2024; Accepted: 24 Oct 2024; Available online: 30 Jan 2025; Published: 30 Jan 2025.

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Abstract

ABSTRACT

Background: Chili paste are the food products that could maintain color and flavor in a semi-solid form having qualities similar to the fresh harvested ones and are suitable to use. It has observed that ozone treatment helped in strengthening quality of food products.

Objectives: The research was conducted to apply ozone pretreatment in the production of chili paste with and without ozone treatment, ozone washed, and ozone sprayed.

Methods: As much as ozone at the concentration of 0.25 ppm was used as pretreatment for 15 minutes in chili manufacture and stored for one month or 30 days. Analysis of L*, a*, b* color and browning index, pH values, water content, and antioxidant activity was conducted in every three days.

Results: : The study's results showed that the color parameters (L*, a*, b*) of chili paste decreased across different storage conditions (room, warm, cold) and treatments. Chili paste without ozone treatment had L* values of 46.24%, 53.83%, and 39.01%, while ozone-washed paste showed values of 32.83%, 39.12%, and 27.66%, and ozone-sprayed paste had values of 32.58%, 38.19%, and 27.53%. The Browning Index increased significantly in untreated chili paste, with values up to 34.43%, compared to 20.64% for ozone-washed and 20.10% for ozone-sprayed paste. The pH values and antioxidant activities both decreased, with the most notable reduction in antioxidant activity observed in untreated paste (39.87% to 33.32%), while ozone treatments resulted in higher retention of antioxidant activity (30.61% and 34.00%). Additionally, water content increased slightly during storage, with untreated paste showing higher values compared to ozone-treated samples.

Conclusion: Chili paste that undergoes pre-treatment with ozone can inhibit physical and chemical changes, thereby preventing damage during storage.

Keywords : Chili; ozone; pasta; storage

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Keywords: Chili; ozone; pasta; storage
Funding: MetMu123456

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