Abstract:
The effect of conventional convective drying (CCD) and convective solar drying (CSD) based
on a solar collector and photovoltaic on the quality of dried red pepper was researched. The
study was aimed to determine the effect of five drying system (CCD 50°C, CCD 60°C, CCD
70°C, CSD, and open sun drying) on the quality attributes of dried red pepper. The quality
observed were rehydration ratio, ascorbic acid, capsaicin, non-enzymatic browning index,
anthocyanin, and carotenoids. The results of the study confirmed that the drying system
significantly affected the quality attributes of dried red pepper except for anthocyanin. The
CSD had a satisfactory result, shown by some attributes (carotenoids, ascorbic acid, and
ratio) which were not statistically different from the quality of dried red pepper gained from
CCD 50°C.
