Characterization of Physicochemical and Organoleptic Properties of Tomato and Chili Sauce with the Addition of Papaya (Carica papaya L.)
DOI:
https://doi.org/10.33830/fsj.v4i2.6493.2024Keywords:
chili, papaya, sauce, tomatoAbstract
Sauce is a food additive that is often used to add flavor to food or is also consumed as a companion to other foods. The sauce is generally made from tomatoes and chilies, but in its development, other ingredients such as papaya are also often added to the sauce. The addition of papaya can be done to add filler or stabilizer to the resulting sauce. Papaya can replace the role of CMC as a stabilizer. The aims of this research to see the effect of papaya addition as a filler in the manufacture of tomato and chili sauce. This research was conducted using a Factorial Group Experiment Design using 2 factors, namely the type of sauce (tomato sauce and chili) and the concentration of the addition of papaya (10%, 20% and 30%). The study was conducted with 4 replications. Responses tested in the manufacture of papaya sauce included color (L*, a*, and b*), pH, viscosity, TPT (Total Dissolved Solids), water content, yield, and organoleptic tests (taste, aroma, texture, and color). The results showed that the type of sauce and the concentration of added papaya had a significant effect (α=0.05) on the color, viscosity, pH, TPT, water content, yield, and organoleptic of the resulting sauce. It was found that there was an interaction between the type of sauce and the concentration of added papaya in all responses, except for water content, yield, and sauce viscosity.
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