Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Mutu Sambal Tuk-Tuk Bubuk

Abstract

This research was conducted with the aim to determine the effect of the addition of maltodextrin and tween 80 on the quality characteristics of Tuk-Tuk condiment powder. The method used in this research was a factorial Completely Randomized Design (CRD) with two factors, namely the addition of maltodextrin (5%, 10%, 15% and 20%) and the addition of tween 80 (0,3%, 0,6%, 0,9% and 1,2%). The addition of maltodextrin had a highly significant effect on the yield (%), water content (%), vitamin C (mg/100g material), antioxidant activity (μg/ml), index color (ºHue) and color organoleptic value, however, had no significant effect on the ash content (%), pH value, organoleptic value of aroma, taste, texture, and general acceptance. The addition of tween 80 had a highly significant effect on the yield (%), water content (%), vitamin C (mg/100g material), antioxidant activity (μg/ml) and had a significant effect on the color index (ºHue) and color organoleptic value, but had no significant effect on the ash content (%), pH value, organoleptic value of aroma, taste, texture, and general acceptance. The interaction between the addition of maltodextrin and tween 80 had a significant effect on yield (%), water content (%), vitamin C (mg/100g material) and antioxidant activity (μg/ml), and had no significant effect on ash content (%), pH value, color index (ºHue), organoleptic value of color, aroma, taste, texture, and general acceptance. The percentage of maltodextrin (20%) and tween 80 (1,2%) produced the best quality of tuk-tuk condiment powder according to the de Garmo method.