The characteristic of chili sauce with kolang kaling ( Arenga pinnata) addition as thickener

Abstract

This study aimed to determine the effect of adding kolang-kaling pulp to the characteristied of chili sauce physically and chemically. The design used in this study was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study were the addition of kolang-kaling pulp at various concentration; A (0%), B (5%), C (10%), D(15%), E(20%). The research data were statistically analyzed by Analysis of Variance (ANOVA) and continued with Duncans's New Multiple Range Test (DNMRT) analysis at a 5% significance level. The results showed that the difference in the concentration of kolang-kaling gave a significant effect on the value of viscosity, water content, ash content, antioxidant activity, vitamin C content, pH value, total dissolved solids, taste and color. The best concentration of kolang-kaling in making chili sauce is at a concentration of 20% with an average viscosity value of 7273.33 Cpas, water content 69.00%, ash content 0.88%, antioxidant activity 37.01%, vitamin C content 32.37 mg/100g, pH value 3.89, total dissolved solids 22.40%, preference for color 3.20, aroma 3.40, taste 3.80 and texture 3.85 and total plate number 3.3 x 103 CFU/mL.