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Abstract
This study investigated the effect of different drying methods on the quality of red chili pepper for two varieties Serrano and Fresno. The effect of dried red chili pepper at 1 and 2% and the pure capsaicin at 0.015% were studied in experiments using rats containing 20 % HFD rendered diabetic with alloxan injection for 4 weeks. The lowest value of blood serum glucose as well as cholesterol was with G4. The chemical composition of all prepared chicken patty samples were almost the same, meanwhile, the chicken patty containing 2 % Serrano pepper show the best results