Honey, candy, and water: which one is the most effective in neutralizing spicy sensation?
Ambar Sulianti, Rizqiatul Badriah, Muhammad Naufal Fadlurrahman Riyadhi

UIN Sunan Gunung Djati

Abstract

Many Indonesian people are fond of the spicy flavor caused by capsaicinoids in chili. However, once they are spicy, they experience interference in focus so it needed to be quickly neutralized. This study aims to analyze which of the honey, candy, and water are most effective for neutralizing spicy sensations. This study used an experimental method to 100 people who were given chips mixed with chili. Test materials in this study were pure livestock honey, coffee candy, and water. We used stop watch to measure the time needed to neutralize the sensation of spicy. Since the data were normally distributed, we used statistical repeated ANOVA tests. The results showed that honey neutralized the spicy taste in 26.6 seconds, candy 43.03 seconds and water 40.6 seconds. There is a significant difference in the speed of loss of the spicy taste in mineral water, honey, and chocolate candy. This research shows among the test materials in this study, honey is the fastest in neutralizing the spicy taste.

Keywords: Honey, candy, water, spicy, sensation

Topic: Chemistry