The Preparation of Canned Pepper Puree for Culinary Purposes
Keywords:red chilli pepper, microorganism, plate count
The study aimed to address the perishability of peppers and reduce postharvest losses by processing them into canned pepper puree suitable for culinary use. Peppers are highly perishable and deteriorate rapidly after harvesting. To extend their shelf life and retain their nutritional value, processing is essential. The research employed an experimental design with a mixed-method approach. Raw red chili peppers were used to create the pepper puree. Two separate temperature conditions were applied to the canned pepper puree samples: one stored at room temperature (35 degrees Celsius) and the other exposed to sunlight (42.9 degrees Celsius) over a five-day period.The results indicated differences in moisture content between the t wo samples. Sample 2, subjected to higher temperatures, had higher moisture content on days 1, 3, and 5 compared to Sample 1 stored at room temperature. Additionally, microbial load analysis on day 5 revealed that Sample 2 had a more significant number of colonies at different dilutions compared to Sample 1.These findings suggest that higher temperatures led to increased moisture content and microbial activity, potentially impacting the shelf life of the canned pepper puree. However, it's worth noting that the puree maintained its vibrant red color after preparation. In summary, the study focused on processing peppers into canned puree to combat postharvest losses. Temperature variations were explored, revealing differences in moisture content and microbial load, highlighting the importance of proper storage conditions for preserving the quality of processed pepper products.