Pengaruh Pemanfaatan Gula Merah Sawit dan Ekstrak Cabai Merah (Capsicum annuum L.) pada Pembuatan Kecap Manis Pedas Berbahan Dasar Bungkil Inti SawiT (Elaeis guineensis Jacq)

Abstract

The aim of this study is to determine and gauge the effect of palm brown sugar and red chilies addtion in the manufacture of spicy sweet palm kernel meal sauce with good physical, chemical and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal as a further substrate for palm kernel meal sauce fermentation. The fermented palm kernel meal will koji fermented and moromi fermented and followed by the cooking of palm kernel palm sauce. This study used a factorial completely randomized design with factors of variation of palm brown sugar concentration (G): (60%, 75%, and 95%) and variations of red chili concentration (C): (0%; 10%; 20%; and 30%) . The parameters analyzed were yield of red chili extract, color L value (brightness), color value a (reddish), color value b (yellowish), ºHue value, TSS (Total Suspended Solids), pH, protein content, reducing sugar content, vitamin C content, as well as the hedonic score of taste, aroma, color, viscosity, and general acceptance. The results showed that the spicy sweet palm kernel meal sauce with a ratio of palm brown sugar concentration had a highly significant effect on the color value of a, b, ºHue, TSS (Total Suspended Solids), hedonic aroma , taste, and viscosity. The addition of variations in red chili concentrations had highly significant effect on the color values of a, b, ºHue, pH, TSS (Total Suspended Solids), protein, vitamin C, hedonic aroma, taste, and viscosity. The interaction of the two factors had a highly significant different effect on the color value of a, b, ºHue, TSS (Total Suspended Solids), hedonic aroma, taste, and viscosity; significantly different to the value of protein and vitamin C.