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Abstract
This study aimed maintain red color of fresh Chili Spur Pepper in dried chili which is the way to
increase the price of agricultural products. Dried Chili Spur Pepper was produced by steam fresh chili for 10
minutes, then immersed in substances such as vitamin C, salt, green tea, vinegar and calcium hydroxide for 30
minutes, finally dried with hot air oven at 60 degree Celsius. The results showed the red dried Chili Spur Pepper
had different color ranging from freshly dark red to orange-red. The brighter color was observed in red dried chili
from steam before dry method when compare to other. Therefore, each sample was measure with the color flex.
The optical density at 460 nm of acetone extractions were about 0.3-1.0. The dried Chili Spur Pepper which
steamed and immersed with vinegar had the highest red color. Additionally, The color of dried Chili Spur Pepper
after kept for 2 months was examined. The results showed that the dried Chili Spur Pepper which steamed and
immersed in vinegar still had the highest red color. The conclusion determine color of dried Chili Spur Pepper
which kept in desiccators had brighter color than another kept in plastic box.
Keywords : Dried Chili Spur Pepper, Capsicum annuum, Color, Substance in Daily Life, Storage
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