# Effect type chilli and concentration of CMC toward vitamin c and dissolved solid of smoked fish chilli sauce
> Sulistijowati R.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85103654007
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2021
DOI: https://doi.org/10.1088/1755-1315/681/1/012011
ISSN: 17551307
Citations: 2

## Authors
- Sulistijowati R.

## Abstract
Abstract The purpose of this research was to observe the effect of type chilli and concentration of CMC toward Vitamin C and a solid total of smoked fish chilli sauce. The treatments were: A Type of chilli (A1 cayenne chilli, A2 cayenne, and curly chilli, A3 curly chilli; B concentration of CMC (B1 CMC 0.5%, B2 CMC 1%). The parameters analysed were, vitamin C used titration and dissolved solid used gravimetry method. The data were used Anova testing. The result showed that treatment chilli combination significantly influence to increased Vitamin C compared without combination. Vitamin C A2B1 2.38% and A2B2 2.46%. The concentration of CMC non-significant to Vitamin C. Type chilli and concentration CMC non-significant influence to dissolved solid. The all treatment value of total solid > 40 as standard of chilli. So A2B2 could be used as good formula smoked fish chilli sauce to increased vitamin C and dissolved solids.

## Keywords
- Vitamin C
- Food science
- Chemistry
- Vitamin
- Titration
- Fish <Actinopterygii>
- Total dissolved solids
- Biology
- Biochemistry
- Fishery
- Organic chemistry
- Environmental engineering
- Engineering

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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