Sensorial Analysis of Tomato Sauce (Solanum lycopersicum) with the Addition of Banana Peel (Musa acuminata) as a Thickener for Diabetic Patients
DOI:
https://doi.org/10.33830/fsj.v4i2.7645.2024Keywords:
Tomato sauce, Banana peels, DiabetesAbstract
Sauce is a complementary ingredient in various foods such as French fries, meatballs, and so on. The production of sauce involves the use of thickeners, one of which is pectin. Pectin can be found in banana peels. Besides being a thickener, banana peels are also beneficial for antidiabetes due to their content of alpha-glucosidase. In this study, six different treatments were carried out with variations of banana peel and tomato mixtures as follows: 30%-70%, 40%-60%, 50%-50%, 60%-40%, 70%-30%, and 80%-20%. The method used in this study was sensory analysis through a hedonic test with 30 untrained panelists. The aspects evaluated were texture, taste, color, aroma, and overall acceptability. The sensory test results were then analyzed using ANOVA with SPSS. The analysis results showed that tomato sauce with these six treatments had no significant differences. Based on these results, this study has the potential to be developed into widely distributed tomato sauce, although further research such as microbiological tests, physicochemical tests, and others is still necessary.
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