business economics

STANDARD OPERATING PROCEDURE

CHILI POWDER PROCESSING
I. INTRODUCTION
Chillies come from Central America and is now a commodity
important in people's lives in Indonesia. Almost all houses
household consumes chili every day as a complement to the dish
everyday family. Chili consumption by an average of 4.6 kg per capita per
years.

Demand is quite high and relatively continuous and tends to
continued to increase strongly encourage the public, especially farmers
in the development of chilli cultivation. Various alternative technologies
available as well as the relative ease of the technology adopted by farmers
is its own stimulus to the farmers. Besides productivity
chili is very high and the time required for the cultivation of the relative
short, so that the economic value is high enough chili. In conditions
profitable, chili is the ultimate choice for farmers in many
region.

But on one side with a very intense increase in production
chili at certain times often lead to falling prices of chilli in
market. This is because the demand is likely to remain in short term
while production is abundant. Information of supply and demand
(suplay-demand) are inaccurate or even not the orientation
Chilli farmers market often lead to impaired balance.
Characteristics perishable chili (perisable) causes fluctuations in
Chilli prices are very high from time to time. Slumping prices to
achieve a very uneconomic farmers often have to be accepted
because it had no choice but to sell as soon as possible
with cheap price. Therefore, efforts should be made to
extend the shelf life as well as facilitate

distribution and increase the value added through the efforts of
processing, such as dried chillies, chilli powder, chilli sauce, etc..
SPO Chilli Processing

business economics

TABLE OF CONTENTS

WORD i
ii
TABLE OF CONTENTS iii
STANDARD OPERATING PROCEDURE FOR CHILI POWDER PROCESSING
I INTRODUCTION ................................................ ......................................... 1
II 2
III 2
SCOPE IV ............................................... ........................................ 2
V 2
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 2
B. PREPARATION OF RAW MATERIALS Helper ........................................ 2
C. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 3
D. PROCESSING ................................................ ........................ 4
E. PACKAGING AND LABELING ............................................... ...... 6
F. STORAGE ................................................. ..................................... 7
Figure 1. Chilli Powder Processing Flowchart ........................................ 8
Figure 2. Chilli Powder Processing Equipment .............................................. .......... 9
STANDARD OPERATING PROCEDURE FOR CHILI SAUCE PROCESSING
I INTRODUCTION ................................................ ......................................... 10th
II 11th
III 11th
SCOPE IV ............................................... ........................................ 11th
V 11th
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 11th
B. PREPARATION OF RAW MATERIALS Helper ........................................ 12th
C. ADDITIONAL INGREDIENTS PREPARATION ....................................... 12th
D. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 13th
SPO Chilli Processing
Directorate of Agricultural Product Processing
iv
E. PROCESSING ................................................ ........................ 14th
F. Bottling and LABELING ............................................... ....... 15th
G. STORAGE ................................................. ..................................... 16th
Figure 3. Processing Flowchart ........................................ Chilli Sauce 17th
Figure 4. Chilli Sauce Processing Equipment .............................................. ............ 18th
Sign up 19th
Appendix 1 SNI 01-4480-1998, Fresh Red Chili ...................................... ..... 20th
Appendix 2 Terms of clean water suitable Permenkes RI ................................ 22
Appendix 3 SNI 01-2976-2006, Chilli Sauce ....................................... .................. 27th
Appendix 4 SNI 01-0222-1995, Dyestuffs ............................... 28th
Annex 5 Terms of PP. 69 In 1999, Food Label and Advertisement ....... 29th
Appendix 6 Terms Sanitation and Hygiene Products Processing
Horticulture ................................................. .................................... 33
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

FOREWORD

One obstacle in the development of agro-processing
including horticulture is limited information and technology guide
processing.

Standard Operating Procedures (SPO) is a Chilli Processing
Technical Guidelines for the implementation of the Operational Processing Peranian
Cabe especially for Entrepreneurs commodity.
Standard Operating Procedure is based on empirical experience
of the business actors (practitioners) in the field of processing and input from the
experts in the relevant fields and through several discussions by
Tim.

Knowingly Standard Operating Procedure is still not perfect, the
we are looking forward to the input from the various stakeholders in order to improve on
future.

To all those who have contributed either directly
or indirectly, in the preparation of this SPO, we thank you.
Jakarta, September 2012

Director of Agricultural Product Processing,
Ir. Chairul Rachman, MM
NIP. 195410241981031001
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

INTRODUCTION

processing subsystem is one of the agribusiness system
very strategic because it can increase the value-added and income and
welfare of the people, especially farmers and entrepreneurs Agribusiness.
In the development of agriculture, still faces a processing subsystem
various constraints such as low competitiveness of processed agricultural products
especially other processed horticultural products, which in part caused by
poor quality of processed products produced mainly on the processing of
scale households and small businesses. Generally processed products
produced still not meet the quality requirements and food safety
and not in accordance with the demands of a growing market.
With a published book "Chilli Processing Standard Operating Procedure"
is expected that the relevant processing businesses can
mempedomaninya to obtain processed products of good chili and
competitive which in turn can encourage the development of business
agro-industries in rural areas.
Jakarta, September 2012
Director General of Processing and
Marketing of Agricultural Products,
SPO Chilli Processing
Directorate of Agricultural Product Processing