Organoleptic evaluation of tomato (Lycopersicum esculentum, Mill.) sauce with the addition of kandis (Garcinia cowa, Roxb.) acid extract as an acidifier
1 Lecturers at Faculty of Agricultural Technology, Andalas University, Limau Manis-Padang, Indonesia.
2 Alumni of Food Technology and Agricultural Product, Andalas University, Limau Manis-Padang, Indonesia.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2024, 11(02), 212–219.
Article DOI: 10.30574/wjaets.2024.11.2.0094
Publication history:
Received on 01 February 2024; revised on 11 March 2024; accepted on 14 March 2024
Abstract:
The research aimed to determine the effect of adding kandis extract as an acidifier to tomato puree and the best formulation based on organoleptic characteristics of tomato sauce. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replicates. In this research, kandis extract was added with treatments A (0%), B (3%), C (3.5%) D (4%), and E (4.5%) base on tomato puree weight. The results of each research parameter were analyzed statistically using Analysis of Variance (ANOVA) and if the effect was significantly different, it was continued with Duncan's New Multiple Range (DNMRT) analysis at the 5% level. The results showed that the addition of kandis had a significantly different effect on organoleptic taste and texture of tomato sauce. However, it did not have a significantly different effect on color, and aroma organoleptics. The best treatment for the addition of kandis extract based on organoleptic characteristics of tomato sauce is treatment D (addition of 4% kandis extract) with the criteria of organoleptic acceptance rate for color 4.00 (like), aroma 4.07 (like), texture 4.20 (like), and taste 4.43 (like).
Keywords:
Tomato; Kandis; Tomato sauce; Organoleptic; Evaluation; Acidifier
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0