Open AccessEffect of ratio of andaliman (Zanthoxylum acanthopodium) with garlic and aging time on the quality of sambal tuk tuk
Author(s) -
M Sonangda,
Hotnida Sinaga,
Lasma Nora Limbong
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/260/1/012084
Subject(s) - organoleptic , flavour , food science , pungency , taste , texture (cosmology) , browning , water content , chemistry , mathematics , pepper , artificial intelligence , computer science , image (mathematics) , geotechnical engineering , engineering
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.