Add to ORKGRed Chili is one of the food susceptible to decay. It caused by its high water content and so it causes to keep power of red Chili abbreviated. Jicama (pachyrizuserosus (L.) Urb.) can act as a natural preservative for red Chili due to the saponin compounds contained there in. This study aimed to prove the use of jicama extract as a natural preservative for red Chili and to determine the most effective concentration of jicama extract as a natural preservative. The methods used in this study were a maceration to prepare the extract of jicama, and an iodimetric titration to determine the levels of vitamin C before and after curing. The results showed that jicama extract can be used as a natural preservative for red Chili. The most effective co...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food....
Red chili is one of the food susceptible to decay. It caused by its high water content and so it cau...
Preservation synthetically or naturally is intended to extend the storability of tomato and red chil...
Red chillies (Capsicum annuum L) are considerable horticultural crops widely grown in Indonesia, whi...
Chili pepper (Capsicum sp.) known to contain vitamin C which can act as a source of antioxidants. Th...
ABSTRACTVitamin C is known as an antioxidant. The vitamin C level in food can be affected by tempera...
Chili is one of the fruits that contain vitamin C in a very large number. Vitamin C is one of the vi...
This study aimed to determine the levels of vitamin C, calcium and phosphorus of the preserved chili...
Ascorbic acid is one of the nutrients that acts as an antioxidant to effectively overcome free radic...
This study aims to (1) determine the concentration of leaf extract weeds siam against the brightness...
Latar belakang: Vitamin C atau asam askorbat merupakan salah satu vitamin yang diperlukan oleh tubuh...
Red chili is an easily damaged agricultural product that needs to be processed, one of the processin...
The purpose of this study was to investigate the effect of increasing Na2S2O5 towards vitamin C and ...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food....
Red chili is one of the food susceptible to decay. It caused by its high water content and so it cau...
Preservation synthetically or naturally is intended to extend the storability of tomato and red chil...
Red chillies (Capsicum annuum L) are considerable horticultural crops widely grown in Indonesia, whi...
Chili pepper (Capsicum sp.) known to contain vitamin C which can act as a source of antioxidants. Th...
ABSTRACTVitamin C is known as an antioxidant. The vitamin C level in food can be affected by tempera...
Chili is one of the fruits that contain vitamin C in a very large number. Vitamin C is one of the vi...
This study aimed to determine the levels of vitamin C, calcium and phosphorus of the preserved chili...
Ascorbic acid is one of the nutrients that acts as an antioxidant to effectively overcome free radic...
This study aims to (1) determine the concentration of leaf extract weeds siam against the brightness...
Latar belakang: Vitamin C atau asam askorbat merupakan salah satu vitamin yang diperlukan oleh tubuh...
Red chili is an easily damaged agricultural product that needs to be processed, one of the processin...
The purpose of this study was to investigate the effect of increasing Na2S2O5 towards vitamin C and ...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Putri malu plant (mimosa pudica Linn) is known to contain saponin which is antibacterial compounds t...
Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food....