Karakteristik Mutu Fisik, Kimia, dan Organoleptik Saus Cabai dengan Penambahan Andaliman dan Sari Belimbing Wuluh

Abstract

This study was aimed to determine the effects of andaliman and starfruit juice addition on the physicochemical and organoleptic quality of chili sauce. The research employed a Completely Randomized Factorial Design (CRD) with two factors: andaliman addition (A1 = 0.3%, A2 = 0.5%, and A3 = 0.7%) and starfruit juice addition (B1 = 15%, B2 = 20%, and B3 = 25%). The results indicated that the addition of andaliman significantly affected (P<0.01) the moisture content, ash content, total soluble solids, pH, antioxidant activity (IC50), and hedonic scores for color, aroma, taste, and overall acceptance. Likewise, the addition of starfruit juice significantly affected (P<0.01) the moisture content, ash content, total soluble solids, pH, antioxidant activity (IC50), and the hedonic scores for color, aroma, taste, and overall acceptance.The interaction between andaliman and starfruit juice had a highly significant effect (P<0.01) on pH, taste, and overall acceptance, and showed a non-significant effect (P>0.05) on moisture content, ash content, total soluble solids, antioxidant activity (IC50), and the hedonic scores for color and aroma.The best treatment based on the De Garmo method was A2B3, which consisted of 0.5% andaliman and 25% starfruit juice. This treatment yielded a vitamin C content of 20,24 mg/100g, a color index of 37,57°Hue (red), and a total plate count (TPC) of 0.23 × 10⁴ CFU/gram, which complied with the Indonesian National Standar for chili sauce (SNI 01-2976-2006).