A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY)
DOI:
https://doi.org/10.21776/ub.jpa.2023.011.01.5Keywords:
Habanero-type pepper, Hedonic test, Shrimp paste, Tengger chili sauceAbstract
Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
References
Batoro, J., Setiadi, D., Chikmawati, T., & Purwanto, Y. (2013). Pengetahuan Tentang Tumbuhan Masyarakat Tengger di Bromo Tengger Semeru Jawa Timur. WACANA, Jurnal Sosial Dan Humaniora, 14(1), 1–10. http://wacana.ub.ac.id/index.php/wacana/article/view/234
Berdos, J. I., Aquino, A. A. A., Garcia, L. B., & Angeles, A. R. S. (2021). Fish entrails meal as feed for broilers (Gallus gallus domesticus): Its potential as dietary supplements on the carcass quality and meat organoleptic evaluation. Journal of Animal Science and Veterinary Medicine, 6(1), 14–19. https://doi.org/10.31248/jasvm2020.196
Canto-Flick, A., Balam-Uc, E., Bello-Bello, J. J., Lecona-Guzmán, C., Solís-Marroquín, D., Avilés-Viñas, S., Gómez-Uc, E., López-Puc, G., Santana-Buzzy, N., & Iglesias-Andreu, L. G. (2008). Capsaicinoids content in Habanero pepper (Capsicum chinense Jacq.): Hottest known cultivars. HortScience, 43(5). https://doi.org/10.21273/hortsci.43.5.1344
Fajrita, I., Junianto, & Sriati. (2016). Bandeng Dengan Penambahan Tepung Tapioka Yang Berbeda. Jurnal Perikanan Kelautan, VII(2), 121–127.
Korkmaz, A., Hayaloglu, A. A., & Atasoy, A. F. (2017). Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot). LWT, 84. https://doi.org/10.1016/j.lwt.2017.06.058
Lim, T. K. (2016). Edible Medicinal and Non-Medicinal Plants. In Edible Medicinal and Non-Medicinal Plants (Vol. 10). https://doi.org/10.1007/978-94-017-7276-1
Mareta, D. T., Pangastuti, H. A., Permana, L., Fitriani, V., & Wahyuningtyas, A. (2021). Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of Citric Acid. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 8(1), 41–50. https://doi.org/10.37676/agritepa.v8i1.1331
Menezes, R. de P., Bessa, M. A. de S., Siqueira, C. de P., Teixeira, S. C., Ferro, E. A. V., Martins, M. M., Cunha, L. C. S., & Martins, C. H. G. (2022). Antimicrobial, Antivirulence, and Antiparasitic Potential of Capsicum chinense Jacq. Extracts and Their Isolated Compound Capsaicin. Antibiotics, 11(9), 1–22. https://doi.org/10.3390/antibiotics11091154
Sari, V. R., & Kusnadi, J. (2015). Pembuatan Shrimp paste Instan (Kajian Jenis Dan Proporsi Bahan Pengisi). Jurnal Pangan Dan Agroindustri, 3(2), 381–389.
Setiani, A. (2020). Analisis kualitas sambal bawang teropong khas Tengger dalam kemasan gelas jar selama penyimpanan [Universitas Negeri Malang]. http://repository.um.ac.id/id/eprint/129620
Surya, R., & Tedjakusuma, F. (2022). Diversity of sambals, traditional Indonesian chili pastes. Journal of Ethnic Foods, 9(1). https://doi.org/10.1186/s42779-022-00142-7
Yang, F., & Zheng, J. (2017). Understand spiciness: mechanism of TRPV1 channel activation by capsaicin. Protein and Cell, 8(3). https://doi.org/10.1007/s13238-016-0353-7
Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT, 138. https://doi.org/10.1016/j.lwt.2020.110613
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
