business economics

II. DEFINITION

Chili powder / chili powder is a food made from chili
dried crushed / dried. Chili powder often used
as a ready-made condiments and additives in the food industry.
III. PURPOSE
The purpose of processing chilies into chili powder is to
increase value added. Usability chili powder (pure powder) is
as a complementary seasoning instant food and for mixed
spices.
IV. SCOPE
This standard applies to the manufacture of dried chillies into powder
chili. Operational procedures chilli powder processing consists of several
activities include the preparation of raw materials, equipment penyiaan,
Sorting / selection of raw materials, washing, cleavage, blanching,
drying, milling, packaging and labeling, as well as
Storage.
V. PROCEDURE
A. MAJOR PREPARATION OF RAW MATERIALS
1. Fresh Chilli
Fresh chillies are ripe and red chilli evenly,
still in fresh condition, no foul, no defects or
broken free of pests and diseases. Conditions fledged
needed for chili powder produced has
Strong aroma and fine texture. Quality requirements chili
refer to SNI 01-4480-1998 (Appendix 1)
B. PREPARATION OF RAW MATERIALS helper
1. Water
Water used in the manufacture of chili powder for washing
chili and blansir. Blansir is a heating process
SPO Chilli Processing
Directorate of Agricultural Product Processing
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performed at temperatures less than 1000C for several
minutes using hot water or steam. Water that
used must meet the requirements of clean water in accordance
Permenks Standard No. RI. 416/MENKES/PERK/IX/90
(Appendix 2). Water is colorless, tasteless, no
odorless and does not contain harmful substances.
Every single pound takes hot chili ± 1.5 liters.
Analysis of water used in food processing is very
useful, especially to detect possible
presence of chemicals and other materials
that can cause harm or distress
in the production process.
2. Potassium metabisulfite (K2S2O5) or Sodium metabisulfite
(Na2S2O5)
Preservatives in the manufacturing process can chili powder
using potassium metabisulfite or sodium metabisulfite.
This material is a preservative that is safe for
mixed into chili powder processing in process
blansir. The maximum limit of the addition of these preservatives
was 0.2% or 2 g / liter of water.
C. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING
The equipment required to make the chili powder
other
1. Drier
This tool is used to dry fresh chilies into
dried chili. In this case there is a wide range of hair
power sourced heat (solar thermal, fuel
oil, coal and husk) among others, solar dryer and
oven.
2. Basin Stainless Steel
This tool is used for blanching (soak chili inside
bisulfite solution heat).
SPO Chilli Processing
Directorate of Agricultural Product Processing
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3. Hammer mill.
This tool is used to destroy the dried chillies
until smooth.
4. Tub / bucket (clean and free of germs)
As a container to hold chili
5. Gauges weight (scales)
Gauge is a tool that has been calibrated.
6. Packaging
Packaging that can be used to package chili powder
including transparent plastic and aluminum foil.
7. Plastic adhesive or sealer.
To close packing.
8. Label
For trade label attached to the packaging.