ANALISIS KUALITAS ORGANOLEPTIK, FISIK, DAN KIMIA SAUS CABAI HIJAU DENGAN PERBANDINGAN PUREE BROKOLI (BRASSICA OLERACEA)
DOI:
https://doi.org/10.31004/jrpp.v8i2.48004Keywords:
Kualitas fisik, Kualitas kimia, Kualitas organoleptik, Puree brokoli, Saus cabai hijauAbstract
Terbatasnya variasi produk saus cabai di pasaran memberikan peluang untuk mengembangkan variasi baru guna memenuhi preferensi konsumen yang semakin beragam, termasuk konsumen yang memiliki kesadaran tinggi akan kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh perbadningan puree brokoli (Brassica oleracea) terhadap kualitas organoleptik, fisik, dan kimia saus cabai hijau. Metode penelitian yang digunakan adalah kuantitatif eksperimen dengan tiga perbandingan puree brokoli (air:brokoli; 10:6 (P1), 10:8 (P2), dan 10:10 (P3)). Data penelitian diperoleh dari pengujian organoleptik kepada 45 panelis agak terlatih, serta uji kualitas fisik dan kimia di laboratorium. Uji Kruskal Wallis dan One-Way ANOVA menunjukkan pengaruh yang signifikan terhadap aroma dan pH saus cabai hijau. Perlakuan 10:6 (P1) memiliki nilai pH, aroma, rasa, dan tekstur terbaik. Perlakuan 10:10 (P3) mendapatkan nilai tertinggi untuk warna, aroma cabai hijau, penampakan, dan total padatan terlarut. Selain itu, perlakuan 10:6 (P1) dan 10:8 (P2) memiliki nilai densitas yang mirip dengan produk komersial. Secara keseluruhan, perbandingan puree brokoli 10:6 (P1) menghasilkan saus cabai hijau terbaikReferences
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