Analysis of Temperature and Drying Time Effects Using Tray Dryer on Physicochemical Characteristics of Red Cayenne Pepper (Capsicum frutescens): Mini Review
Keywords:
Red Cayenne Pepper, Tray Dryer, Drying Temperature, Physicochemical CharacteristicsAbstract
Red cayenne pepper (Capsicum frutescens) was a high-value horticultural commodity with a high moisture content (60–85%), which made it highly susceptible to postharvest deterioration. Drying was widely employed to extend shelf life while retaining bioactive compounds, including capsaicin, vitamin C, and carotenoids. This literature review aimed to evaluate the effects of drying temperature and duration using tray-dryer technology on the physicochemical quality of red cayenne pepper in whole and powdered forms. The reviewed studies showed that drying temperatures above 60°C accelerated vitamin C and carotenoid degradation through thermal degradation and oxidation and enhanced non-enzymatic browning, resulting in undesirable color changes. In contrast, lower temperatures prolonged the drying process and potentially increased the risk of microbial growth. Although capsaicin was relatively stable to heat, prolonged exposure to elevated temperatures could decrease pungency. Overall, drying at 50–60°C with an appropriate drying duration was identified as a suitable condition for achieving a safe moisture content (<10%) while retaining nutritional quality, color stability, and sensory characteristics. The findings indicated that careful control of drying temperature and duration was essential for maintaining the physicochemical and functional quality of dried and powdered red cayenne pepper. These findings provided a basis for optimizing tray-drying conditions for the production of stable, high-quality red cayenne pepper products.
References
1. Agarry, S. E., et al. (2022). Mass transfer, energy-exergy analysis, and mathematical modeling of chili pepper during drying. Iranian Journal of Chemistry and Chemical Engineering.
2. Alhanannasir, et al. (2024). Pengolahan pangan dengan cara pengeringan. Prosiding Seminar Nasional Biotik, 12(1), 103–109.
3. Anggraeni Sutrisni, T. N. N., & E. E. (2021). Kajian produktivitas dryhydrator alat pengeringan bahan cabai bubuk. Jurnal Mesin Material Manufaktur dan Energi (JMME), 2(2), 12–19.
4. Arslan, D., & Özcan, M. M. (2011). Drying of red bell-pepper (Capsicum annuum L.): Dehydration kinetics and quality characteristics. Journal of Food Process Engineering.
5. Badan Standardisasi Nasional. (2023). SNI 3389:2023: Cabai. Badan Standardisasi Nasional.
6. Dendang, N., Lahming, L., & Rais, M. (2018). Pengaruh lama dan suhu pengeringan terhadap mutu bubuk cabai merah (Capsicum annuum L.) dengan menggunakan cabinet dryer. Jurnal Pendidikan Teknologi Pertanian. https://doi.org/10.26858/jptp.v2i0.5183
7. Hawa, L. C. (2019). Karakteristik fisik dan kimia cabai rawit (Capsicum frutescens L.) selama proses pengeringan dengan tray dryer. Jurnal Keteknikan Pertanian.
8. Ikhsani, A. Y., & W. H. (2015). Pengaruh proporsi pasta labu kuning dan cabai rawit serta konsentrasi ekstrak rosella merah terhadap sifat fisik kimia organoleptik saus labu kuning pedas. Jurnal Pangan dan Agroindustri, 3(2), 499–510.
9. Jalgaonkar, K., Mahawar, M. K., Girijal, S., & Hp, G. (2024). Post-harvest profile, processing and value addition of dried red chillies (Capsicum annum L.). Journal of Food Science and Technology, 61(2), 201–219. https://doi.org/10.1007/s13197-022-05656-1
10. Kusnadi, A. Z. (2019). Ekstraksi senyawa bioaktif cabai rawit (Capsicum frutescens L.) menggunakan metode ekstraksi gelombang ultrasonik. Jurnal Teknologi Pertanian, 20(2), 79–84.
11. Lee, J. H., et al. (2023). Characterization of diverse pepper (Capsicum spp.) germplasms based on agro-morphological traits and phytochemical contents. Agronomy, 13(10), 2665. https://doi.org/10.3390/agronomy13102665
12. Lelang, M. A., et al. (2019). Karakterisasi morfologi dan komponen hasil cabai rawit (Capsicum frutescens L.) asal Pulau Timor. Jurnal Pertanian Konservasi Lahan Kering, 4(1), 17–20.
13. Lourenza, S., & Murdianto, W. (2026). The effect of drying conditions using a food dehydrator on the physical and chemical characteristics of red cayenne pepper powder (Capsicum frutescens L.). Journal of Tropical AgriFood, 8(Special Issue 1), 12–19. https://doi.org/10.35941/jtaf.8.5.2026.26713.12-19
14. Maharani, A. P. S. D., et al. (2024). Analisis kandungan mikronutrien pada dangke. Fakumi Medical Journal: Jurnal Mahasiswa Kedokteran, 4(2), 127–133.
15. Nur Hasanah, S. F. (2022). Metabolit sekunder, metode ekstraksi, dan bioaktivitasnya cabai (Capsicum). Akta Kimindo, 7(1), 14–61.
16. Olatunji, T. L., & A. J. (2018). The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review. Food Science & Nutrition, 2239–2251.
17. Parfiyanti, E. A., Hastuti, R. B., & Hastuti, E. D. (2016). Pengaruh suhu pengeringan yang berbeda terhadap kualitas cabai rawit (Capsicum frutescens L.). Jurnal Akademika Biologi, 5(1), 82–92.
18. Rahayu, Y. (2016). Pengaruh suhu penyimpanan terhadap kadar vitamin C pada cabai (Genus Capsicum) dengan metode iodometri (studi di Pasar Legi Citra Niaga Kabupaten Jombang) [Karya tulis ilmiah].
19. Rasdi Adungka, D. T. (2024). Uji fisik dan kimia cabai rawit yang dikeringkan dengan berbagai variasi suhu menggunakan mesin dehydrator. Nutriology: Jurnal Pangan, Gizi, Kesehatan, 5(1), 26–34.
20. Saputri, L. M. (2022). Pengaruh suhu dan waktu pengeringan terhadap kadar air dan kadar vitamin C pada bubuk cabai rawit (Capsicum frutescens L.). Seminar Nasional METAVERSE: Peluang dan Tantangan Pendidikan Tinggi di Era Industri 5.0, 636–643.
21. Sestry Misfadhila, et al. (2022). Uji aktivitas antioksidan ekstrak etanol cabai rawit merah (Capsicum annuum var. frutescens (L.) Kuntze) menggunakan metode ferric reducing antioxidant power (FRAP). Jurnal Farmasi Higea, 14(1), 50–57.
22. Susanto, E. (2018). Pengaruh metode pengeringan tray dryer dan kimoreaksi terhadap mutu cabai rawit merah (Capsicum frutescens L.) [Undergraduate thesis, Institut Pertanian Bogor]. IPB University Repository.
23. Susilawati, S., & Tanggasari, D. (2023). The effect of different drying temperatures using a tray dryer on the physical and chemical characteristics of cayenne pepper (Capsicum frutescens L.). Biocity Journal of Pharmacy Bioscience and Clinical Community, 2(1), 13–22. https://doi.org/10.30812/biocity.v2i1.3161
24. Tanggasari, J., & [nama penulis kedua]. (2025). Uji fisik dan kimia cabai rawit (Capsicum frutescens L.) yang dikeringkan dengan berbagai variasi suhu menggunakan dehydrator. Protech Biosystems Journal, 5(2), 153–163.
25. Tanggasari, S., & [nama penulis kedua]. (2023). Pengaruh perbedaan suhu pengeringan menggunakan tray dryer terhadap karakteristik fisik dan kimia cabai rawit (Capsicum frutescens L.). BIOCITY Journal of Pharmacy Bioscience and Clinical Community, 2(1), 13–22.
26. Toontom, N., et al. (2012). Effect of drying methods on physical and chemical properties of hot chili. International Food Research Journal.
27. Widhiantari, I. A., Sukmawaty, S., Murad, M., Arrohman, M. Y., Sandhiyana, A. B., & Gunawan, G. (2025). Drying characteristics of cayenne pepper (Capsicum frutescens L.) using a rotary rack hybrid dryer with blanching pretreatment application. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 14(3), 1085–1097. https://doi.org/10.23960/jtep-l.v14i3.1085-1097
28. Zhang, R., Li, M., Lv, J., et al. (2025). Characterization of thirty germplasms of millet pepper (Capsicum frutescens L.) in terms of fruit morphology, capsaicinoids, and nutritional components. Metabolites, 15(1), 47. https://doi.org/10.3390/metabo15010047
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Articles published in the Journal of Advanced Multidisciplinary Studies (JAMS) are licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), unless otherwise stated. Authors retain copyright of their work and grant JAMS the right of first publication.
