Effect of ratio of andaliman (Zanthoxylum acanthopodium) with garlic and aging time on the quality of sambal tuk tuk

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Sonangda, M.^1 ; Sinaga, H.^1 ; Limbong, L.N.^1

Department of Food and Science Technology, Universitas Sumatera, Utara Medan, North Sumatera, Indonesia^1

关键词: Aging time;    Colour scores;    Colour value;    Completely randomized designs;    Total soluble solids;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012084/pdf
DOI  :  10.1088/1755-1315/260/1/012084

来源: IOP

【 摘 要 】

The purpose of this research was to find the effect of ratio of andaliman with garlic and aging time on the quality of sambal tuk tuk stored at room temperature. This research was using completely randomized design with two factors, i.e.: ratio of andaliman with garlic (A): (100%: 0%; 75%: 25%; 50%: 50%; 25%: 75%; 0%:100%) and aging time (L): (0, 4 and 8 day). Parameters analysed were moisture content, total number of microbe, vitamin C content, pH, total soluble solids, colour values (Chromatometer), hedonic organoleptic score of colour, flavour, taste and texture. The results showed that the ratio of andaliman with garlic has highly significant effect on moisture content, total number of microbe, colour score (Chromatometer), score hedonic of organoleptic colour, flavour, texture and texture score. The ratio of andaliman with garlic of (25%:75%) the best quality of sambal tuk tuk based from score of organoleptic and total number of microbe stored for up to 8 days at room temperature.