The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek

Cuko is the main complement when eating pempek which comes from the city of Palembang, South Sumatra Province, which is made from cayenne pepper, garlic, tamarind, palm sugar and salt. This research aims to determine the level of spiciness of cuko pempek in the formulations of manic cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was carried out at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Center for Post-Harvest Agricultural Instrument Standards in Bogor from December 2023 to August 2024. The research method used a Randomized Group Design (RAK) which was arranged in a non-factorial manner with 7 treatments of C1 (15 grams). manic cayenne pepper: 15 grams Genie cayenne pepper: 15 grams Sekar cayenne pepper), C2 (20 grams Manic cayenne pepper: 20 grams Genie cayenne pepper: 20 grams Sekar cayenne pepper), C3 (15 grams Manic cayenne pepper: 15 grams cayenne pepper genie: 20 grams of sekar cayenne pepper), C4 (15 grams of manic cayenne pepper: 20 grams of sekar cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manic cayenne pepper: 15 grams of sekar cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of cayenne pepper: 20 grams of cayenne pepper: 15 grams of cayenne pepper) C7 (20 grams of cayenne pepper: 15 grams of cayenne pepper: 15 grams of cayenne pepper). Parameters observed included chemical analysis of vitamin C levels and capsaicin levels. The results of the study showed that the effect of the cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and capsaicin levels. The highest levels of vitamin C were found in treatment C2 with an average of 30.988% and the lowest vitamin C was in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.405% and the lowest Capsaicin was in treatment C1 with an average of 24.61%. The results of hedonic tests on color, aroma and taste have a significant effect on cuko pempek.