Open AccessStorage resistance and a level of panelist acceptance on tomatoes sauce enriched with kandis acid (Garcinia cowa Roxb) extract as a preservative
Author(s) -
K Kamsina,
Inda Three Anova
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1940/1/012086
Subject(s) - citric acid , preservative , food science , flavour , organoleptic , ascorbic acid , chemistry , flavonoid , tannin , food storage , shelf life , oleoresin , taste , antioxidant , biochemistry
Kandis ( Garcinia cowa Roxb) is a fruit plant contains chemical compounds such as phenols, flavonoid, alkaloid, saponins, ascorbic acid and hydroxyl-citric acid that are essential as antimicrobial and food preserving substances. The aim of this study is to use kandis as natural preservative to improve the storage of tomato sauce, hence minimize the use of synthetic food preservative. The study uses completely randomized design method with the treatments as follow; (A) using kandis extract that macerated with water inside 121°C autoclave for 15 minutes, (B) using magnetic stirrer set at 100°C for 8 hours, (C) using magnetic stirrer set at 60°C for 24 hours, (D) using the 1: 1 mixture between ethanol and aquadest for 24 hours, (E) control, without addition of kandis extract, and (F) with addition of citric acid. The tomato sauce products then examined through organoleptic test for their colours, taste, flavour and texture. The observations on pH and mold infestation were conducted weekly up until 6 (six) weeks. The result showed that the treatment A performed the most, indicated with sensoric score for taste, flavour and texture yielded respectively 4.08; 4.17; 4.08, with average pH 3.8 and mold infestation 35 colonies/g during 6 weeks of storage. This result is similar to what shown with the citric acid treatment as well as complies with SNI 01-3546-2004 (tomato sauce).