PENGARUH KONSENTRASI KARAGINAN TERHADAP KARAKTERISTIK FISIKO KIMIA DAN SENSORIS CUKO SAUS
Daftar Isi:
- This study was aimed to evaluate the influence of carrageenan concentration on physical, chemical and sensory quality characteristics of cuko pasta. This study used Randomized Block Design (RBD) with one treatment factor, carrageenan consisting of 5 levels of treatment (0 g, 2 g, 2,5 g, 7,5 g, 10g). The parameters of this study physical analysis (Total dissolved solid, viscosity, and colour lightness, chroma, hue), chemistry (water content), and sensory analysis (color, aroma, consistency, texture in the mouth and taste). The results showed that the addition of carrageenan significantly affec viscosity, total dissolved solids, water content, lightness color, hue color, but did not significantly affect the color of chroma. The results of sensory analysis showed that the difference in the addition of carrageenan treatment significantly affec the color and texture in the mouth in the cuko sauce appearance, but the effect was not significant on the aroma, consistency, taste. The best treatment was obtained in the treatment of A1 (addition of 10 g carrageenan) seen from the test parameters of water content, viscosity, total dissolved solids, lightness value, color sensory.