Pengaruh Penambahan Gula Merah Sawit dan Ekstrak Andaliman pada Pembuatan Kecap Manis Berbahan Dasar Bungkil Inti Sawit (ELAEIS GUINEENSIS JACQ)

Abstract

Oil Palm brown sugar is a sugar produced by processing oil palm sap, oil palm brown sugar has a taste similar to palm brown sugar but at a more economical price. Andaliman is a plant that is often used in typical North Sumatran dishes, andaliman has a bitter taste and a distinctive aroma due to the essential oil content in andaliman. The addition of andaliman extract will give a distinctive taste of andaliman with phenol and flavonoid content. The purpose of this study was to determine the effect of adding palm brown sugar and andaliman extract on the quality of palm kernel cake (Elaeis guineensis jacq) sweet sauce. The design used in this study was a factorial Completely Randomized Design (CRD) model with two factors, that is the percentage of palm brown sugar (60%; 75%, and 90%) and the percentage of Andaliman extract (0%; 0.5%; 1.0%;1.5%). The parameters observed were total dissolved solids, reducing sugars, protein content, pH, total phenols, total flavonoids, brightness level (L), color index (0Hue), the hedonik value of color, taste, aroma, texture, viscosity, and overall . The results showed that the percentage of palm brown sugar had a highly significant effect (p<0.01) on total dissolved solids, reducing sugars, pH, total phenols, total flavonoids, the hedonik value of taste, aroma, texture, viscosity and overall. Addition Andaliman extract had a highly significant effect (p<0,01) on pH, total phenol, total flavonoids brightness level (L), color index (ohue), the hedonik value of taste, aroma, texture and overall.