Chili pepper is a food that is rapidly damaged, generally, chili pepper is harvested and stored with stem to be looked fresh and to attract consumers during marketing. However, the effect of the stem on the quality of chili pepper has not been known yet. This research aimed to know the effect of stem on chili pepper's chemical content or quality during storage. The research was divided into two treatments: chili pepper with stem and without the stem. The results showed that the best treatment based on chemical content such as vitamin C, pH, and moisture content was chili pepper without the stem. However, based on capsaicin content and organoleptic test, the best result came from the treatment with the stem.

Topics
Vitamins, Food
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