THE EFFECTS OF THE ADDITION OF POTASSIUM SORBATE ON THE SHELF LIFE, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF GREEN CHILI SAUCE AND GARLIC CHILI SAUCE
Daftar Isi:
- Chili sauce is a sauce made from other materials such as red onion, garlic, acid and salt. “Lombok Idjo” restaurant Semarang is one of culinary business that use chili sauce as additional menu variation of the food. “Lombok Idjo” restaurant have several branch spread out almost in every city in Indonesia. Standard of taste in chili sauce product is crucial to keep the taste remains uniform. However there was an obstacles in quality assurance of “Lombok Idjo” chili sauce, which is the rapid shelf life of green chili sauce and garlic chili sauce that change the quality during the distribution process to the branch restaurant. An effort to extend the shelf life of chili sauce is with the addition of potassium sorbic as preservative. The purpose of doing this research is to know the influence of the various added concentration potassium sorbic to the shelf life and quality (taste and color) of green chili sauce and garlic sauce, and to know the most effective potassium sorbic concentration in extending and ensuring the quality of Lombok Idjo chili sauce. On this research, the physicochemical characteristics of chili sauce was determined based on: TBA (Thiobarbituric Acid) value, (Chromameter) lightness, and pH while organoleptic characteristic of green chili sauce and garlic sauce were analyzed using sensory testing (duo-trio test). The research results showed that the additional of potassium sorbic concentration gave better influence to TBA, color, pH and sensory values. Overall treatment that give the changes in physicochemistry characteristics and organoleptic chili sauce from which at least influential to the most influential treatment are control, potassium sorbic 0,04%, potassium sorbic 0,06% and potassium sorbic 0,08%.