文章基本信息

标题：The effect of citric acid on chemical and physical characteristics of andaliman (Zanthoxylum acanthopodium) chili paste in retort packaging
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作者：H A Pangastuti ; L Permana ; V Fitriani 等
期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：537
期号：1
DOI：10.1088/1755-1315/537/1/012031
语种：English
出版社：IOP Publishing
摘要：Andaliman chili paste is a condiment made from andaliman (Zanthoxylum acanthopodium) that widely consumed as traditional food in North Sumatera, Indonesia. With the aim to improve the shelf life of the products, this research was done as a preliminary evaluation to understand the effect of citric acid concentration to chemical and sensory characteristics of andaliman chili paste packed in retort. The study design was completely randomized design with three citric acid concentration, such as 0,1%; 0,3%; and 0,5% (b/v) with chili paste without citric acid as a control. The chemical and physical properties measured were moisture content, pH, water activity, and color. The result showed that addition of citric acid did not significantly affected (P > 0.05) pH and water activity. However, it revealed that moisture content and color parameter were significantly different (P < 0.05) among all the samples.