PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING

Seveline Seveline

Abstract


Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler
substance in the production of tomato ketchup is performed as an alternative to conventional
tomato ketchup filler substance. This study aims to determine the right balance between the
tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by
consumers, without addition of coloring agents and other food additives. The results showed
that the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces the
best tomato ketchup and has the same characteristics as the standard and is preferred by the
panelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.

Keywords


tomato;pumpkin;tomato ketchup;physical and chemical analysis;organoleptic test

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