Pengaruh Perbandingan Bubur Cabai Merah, Bubur Labu Kuning serta Bubur Labu Siam dan Jumlah Xanthan Gum terhadap Mutu Saos Labu Siam

Abstract

The aim of this research was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of red chili, pumpkin and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). Parameters analyzed were moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, colour index, viscosity, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The results showed that the ratio of red chili, pumpkin and chayote pulps had highly significant effect on moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, colour index, viscosity, VRS value (pungency), score of organoleptic values of taste, and had no effect on score organoleptic values of colour, and hedonic organoleptic values of taste and flavour. The amount of xanthan gum gave a highly significant effect on moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, viscosity and had no significant effect on colour index, VRS value (pungency,) score of organoleptic values of colour and taste, hedonic organoleptic values of taste and flavour. The interactions between the two factors had highly significant effect on ash content, total soluble solid, total acid and viscosity, had significant effect on fiber content and had no significant effect on moisture content, vitamin C content, colour index, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% : 50%) and the amount of xanthan gum of (0,3%) produced the best quality of chayote sauce and acceptable.