Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Mediagro
U. Sumpena
Balai Penelitian Tanaman Sayuran Jl. T. Perahu 517 Lembang Bandung 40391
Agriculture, Biological Sciences & Forestry Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENETAPAN KADAR CAPSAICIN BEBERAPA JENIS CABE (Capsicum sp) DI INDONESIA U. Sumpena
MEDIAGRO Vol 9, No 2 (2013)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.597 KB) | DOI: 10.31942/mediagro.v9i2.1328

Abstract

Capsaicin – the major active principle in chillies is an alkaloid, which cause the ‘hot’ sensation when contact with the skin and muscous membrane. At least twenty varieties of consumable chillies known in Indonesia, and each of them has different degree of ‘hotness’. This degree of ‘hotness’ was though due to capsaicin content in chillies. The study was carried out to chemically quantitate the capsaicin content of sixteen varieties of Indonesian chillies. Capsaicin was extracted from the dried chillies powder. The organic extract was analyzed by Thin layer Chromatography with silica gel F 254 as supportive medium and diethyl either as mobile phase. The determination of capsaicin was conducted spectrophotometrically with Gibb’s reagent as color developer. The capsaicin content of the examined chillies varieties ranged from 0,07 – 1,60 %, with the highest content was found in Rawit Kalimantan. The organoleptic between the capsaicin content of chillies send the Scoville Heat Units.   Key words : capsaicin, capsicum, organoleptic
Co-Authors