Pengaruh Perbandingan Konsentrat Cabai, Tomat Serta Pepaya dan Konsentrasi Xanthan Gum terhadap Mutu Saos Cabai

Abstract

The aim of this research was to investigate the effect of chili, tomato and papaya concentrates mixture composition and xanthan gum concentration on the quality of chili sauce. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e, : chili, tomato and papaya concentrate mixture composition (B) : (50 : 50 : 00, 50 : 40 : 10, 50 : 30 : 20, and 50 : 20 : 30 %) and xanthan gum concentration (K) : (0,2, 0,3, 0,4, and 0,5 %). Parameters analyzed were total solid, total acid, total soluble solid (TSS), spicyness , viscosity, and organoleptic value (color, aroma and taste). The result showed that chili, tomato, and papaya concentrates mixture composition had highly significant effect on total solid, total acid, total soluble solid (TSS), viscosity and had no significant effect on spicyness and organoleptic value. The xanthan gum concentration had highly significant effect on total solid, total acid, total soluble solid (TSS), viscosity and had no significant effect on spicyness and organoleptic value. The interaction of chili, tomato and papaya concentrates mixture composition and xanthan gum concentration had highly significant effect on total solid, total acid, total soluble solid (TSS), viscosity and had no significant effect on spicyness and organoleptic value. The 50 : 30 : 20 % chili, tomato and papaya concentrates mixture composition and 0,4 % xanthan gum concentration (B3K3) produced the better and more acceptable quality of the sauce.