Effect of Vegetable Oil Type and Concentration on the Physicochemical and Sensory Properties of White Spice Paste

Abstract

White spice paste is a semi-solid seasoning whose characteristics are influenced by vegetable oil type and concentration. This study evaluated palm olein and canola oil at 25%, 30%, and 35% for their effects on physicochemical and sensory characteristics and identified the most suitable formulation. A 2×3 factorial completely randomized design was used. Analyses included proximate composition, color, pH, apparent viscosity, and sensory acceptance. Oil type, concentration, and their interaction significantly affected all proximate parameters and apparent viscosity, while their interaction also affected color. Increasing oil concentration generally decreased moisture content and apparent viscosity while increasing fat content. pH ranged from 5.55 to 5.94, while apparent viscosity ranged from 8,654 cP in the formulation containing 35% palm olein to 170,900 cP in the formulation containing 25% canola oil. Sensory acceptance of color, texture, aroma, and taste did not differ significantly. The formulation containing 25% canola oil was selected as the most suitable formulation based on overall physicochemical and sensory characteristics, while the formulation containing 25% palm olein may be considered an alternative pending confirmation of its economic advantage through cost analysis.

Bumbu dasar putih pasta merupakan bumbu semi-padat yang karakteristiknya dipengaruhi jenis dan konsentrasi minyak nabati. Penelitian ini mengevaluasi olein sawit dan minyak kanola pada konsentrasi 25%, 30%, dan 35% terhadap karakteristik fisikokimia dan sensori serta menentukan formulasi yang paling sesuai. Penelitian menggunakan rancangan acak lengkap faktorial 2×3. Analisis mencakup komposisi proksimat, warna, pH, viskositas terukur, dan penerimaan sensori. Jenis minyak, konsentrasi, dan interaksinya berpengaruh nyata terhadap seluruh parameter proksimat dan viskositas terukur, sedangkan interaksi keduanya juga memengaruhi warna. Peningkatan konsentrasi minyak secara umum menurunkan kadar air dan viskositas serta meningkatkan kadar lemak. Nilai pH berkisar 5,55–5,94, sedangkan viskositas terukur berkisar 8.654 cP pada formulasi dengan 35% olein sawit hingga 170.900 cP pada formulasi dengan 25% minyak kanola. Penerimaan warna, tekstur, aroma, dan rasa tidak berbeda nyata. Formulasi dengan 25% minyak kanola dipilih sebagai formulasi yang paling sesuai berdasarkan keseluruhan karakteristik fisikokimia dan sensori, sedangkan formulasi dengan 25% olein sawit dapat dipertimbangkan sebagai alternatif dengan keunggulan ekonomi yang masih perlu dikonfirmasi melalui analisis biaya.