| dc.description.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. | en_US |
