Formulasi dan Proses Produksi Produk Sambal Andaliman dalam Kemasan

Abstract

Andaliman is one of spices that can grow in Indonesia, especially in North Sumatera. The Andaliman’s uniqueness is special sensory characteristic, like trigeminal sensation on the tongue. The research was conducted to determine andaliman sauce formulation that have the best physical, chemical, and organoleptic characteristic, to know andaliman sauce stability during storage, and to know testing parameters that can be monitor according to andaliman sauce stability. Sample were added by citric acid (0.05%, 0.10%, 0.20%, 0.30%, and 0.60%) to reach pH ≤ 4. Four andaliman consentration (0%, 3%, 5%, and 7%) were added to chosen sample, to obtain the best physical (viscosity, color), chemical (pH, total phenol), and organoleptic characteristic. Stability of the best sample were tested at 30 oC dan 37 oC during storage The result indicates that pH optimal of andaliman sauce can be reach by added 0.60 % citrate acid and to get andaliman sauce with optimal physic characteristic and organoleptic can be reach by adding 5 % andaliman. Stability of andaliman sauce can be determined by Aw, viscosity, and TPC parameter.