Open AccessEffect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment
Author(s) -
Christine Marchelina,
Hotnida Sinaga,
Lahmuddin Lubis
Publication year - 2020
Publication title -
indonesian journal of agricultural research
Language(s) - English
Resource type - Journals
eISSN - 2622-7681
pISSN - 2615-5842
DOI - 10.32734/injar.v3i1.3615
Subject(s) - organoleptic , stabilizer (aeronautics) , aroma , food science , chemistry , absorption of water , factorial experiment , solubility , taste , mathematics , organic chemistry , botany , mechanical engineering , statistics , engineering , biology
The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.