| dc.description.abstract | The purpose of this research was to introduce the traditional food on
practically and to find the effect of ratio of sichuan pepper with torch ginger stem
and drying temperature on the quality of sichuan pepper condiment powder along
with score of organoleptic of sichuan pepper condiment powder. This research
was conducted at the Laboratory of Food Technology, Faculty of Agriculture,
University of Sumatera Utara, Medan, using compeletely randomized design with
two factors, i.e. : ratio of sichuan pepper with torch ginger stem (A) : (25%;75% ;
50%:50% ; 75%:25% ; 100%:0%) and drying temperature (S) : (50oC, 60 oC,
70 oC). Parameters analyzed were moisture content, ash content, vitamin C
content, total acid, numbing score, score of organoleptic colour, flavour, taste,
consume reception and antioxidan.
The results showed that the ratio of sichuan pepper with torch ginger
stem had highly significant effect on moisture content , ash content, vitamin C
content, total acid, numbing score, score of organoleptic colour, flavour, taste, and
consume reception. Drying temperature had highly significant effect on moisture
content , ash content, vitamin C content, numbing score, score of organoleptic
colour, flavour, taste, and consume reception. Interaction of the two factors had
had highly significant effect on ash content, vitamin C content, total acid,
numbing score, score of organoleptic flavour and consume reception. The ratio of
sichuan pepper with torch ginger stem of (75%:25%) and drying temperature
50oC produced the best quality of sichuan pepper condiment powder and more
acceptable. | en_US |
