Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai

Abstract

Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of this research are to utilize sweet potato asia flour as filler in making of chili sauce and to obtain the chosen formula then characterize it and see the appropriation to the quality standard of chili sauce, that is SNI 01-2976-2006. Formulas used in making of chili sauce are concentration of chili powder by 40% (F1), 60% (F2), and 80% (F3). After rating hedonic test, formula that is chosen is F1. Analysis of that chosen formula are done to characterize it and to see whether it match with the SNI of chili sauce or not. Viscosity of F1 is 2700 cP, with value of L (lightness) is 33.16, a (red) 14.33, and b (yellow) 16.28. Chosen formula has water content 82.10%, ash 3.36%, protein 0.34%, fat 0.96%, carbohydrate 13.92%, and crude fiber 0.34%. Seen from pH value, that is 3.76, and microbiology contaminant, those are TPC < 2.5 102 cfu/g, mold < 1.5 102 cfu/g, and coliform < 3 MPN/g, chosen formula has been match with SNI. Beside, its total dissolved solid is below the standard (minimum 20 obrix), that is 14.25 obrix.