KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SAUS SAMBAL RUSIP
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Institusion
Universitas Sriwijaya
Author
GIOVANE, GIOVANE
Parwiyanti, Parwiyanti
Parwiyanti, Parwiyanti
Subject
S1-(972) Agriculture (General)
Datestamp
2023-05-25 07:33:48
Abstract :
This study aims to determine the Physicochemical and Organoleptic Characteristics of Rusip Chilli Sauce. This study used a factorial completely randomized design (RAL) consisting of 2 treatment factors, namely A (type of rusip) with 2 treatment levels (anchovy rusip and shrimp rusip) and B (rusip concentration) with 3 treatment levels (10% concentration, concentration of 20% and concentration of 30%). Each treatment was repeated 3 times. Parameters observed included physical characteristics (color and viscosity), chemical characteristics (pH, moisture content, ash content, total dissolved solids and acid content) and hedonic tests (flavor and taste) as well as protein content tests for the selected treatments. The results showed that factor A (type of rusip) in rusip chili sauce had a significant effect on color values (redness (a*) and yellowness (b*)), viscosity, pH, moisture content, ash content and hedonic (flavor) test. Factor B (rusip concentration) in rusip chili sauce had a significant effect on color values (lightness (L*) and yellowness (b*)), viscosity, pH, moisture content, ash content, acid content and hedonic test (flavor). The results of the study showed that the protein content of rusip chili sauce for the selected treatments (A1B2 and A2B1) were 11.48% and 9.64%, respectively. Anchovy rusip chili sauce with 20% rusip concentration and 10% shrimp rusip chili sauce were selected treatments based on the hedonic test (flavor (very like) and taste (very like)).
This study aims to determine the Physicochemical and Organoleptic Characteristics of Rusip Chilli Sauce. This study used a factorial completely randomized design (RAL) consisting of 2 treatment factors, namely A (type of rusip) with 2 treatment levels (anchovy rusip and shrimp rusip) and B (rusip concentration) with 3 treatment levels (10% concentration, concentration of 20% and concentration of 30%). Each treatment was repeated 3 times. Parameters observed included physical characteristics (color and viscosity), chemical characteristics (pH, moisture content, ash content, total dissolved solids and acid content) and hedonic tests (flavor and taste) as well as protein content tests for the selected treatments. The results showed that factor A (type of rusip) in rusip chili sauce had a significant effect on color values (redness (a*) and yellowness (b*)), viscosity, pH, moisture content, ash content and hedonic (flavor) test. Factor B (rusip concentration) in rusip chili sauce had a significant effect on color values (lightness (L*) and yellowness (b*)), viscosity, pH, moisture content, ash content, acid content and hedonic test (flavor). The results of the study showed that the protein content of rusip chili sauce for the selected treatments (A1B2 and A2B1) were 11.48% and 9.64%, respectively. Anchovy rusip chili sauce with 20% rusip concentration and 10% shrimp rusip chili sauce were selected treatments based on the hedonic test (flavor (very like) and taste (very like)).
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RAMA_41231_05031381924048.pdf
RAMA_41231_05031381924048_TURNITIN.pdf
RAMA_41231_05031381924048_0025076001_01_front_ref.pdf
RAMA_41231_05031381924048_0025076001_02.pdf
RAMA_41231_05031381924048_0025076001_03.pdf
RAMA_41231_05031381924048_0025076001_04.pdf
RAMA_41231_05031381924048_0025076001_05.pdf
RAMA_41231_05031381924048_0025076001_06_ref.pdf
RAMA_41231_05031381924048_0025076001_07_lamp.pdf
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