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Setiawan, Sia Clarissa Eleora
Universitas Nasional Karangturi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Sensory Characteristics of Tauco with Lemon Extract as Natural Preservative Murti, Paulus Damar Bayu; Setiawan, Sia Clarissa Eleora; Dewi, Lusiawati
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36384

Abstract

Tauco is a traditional Indonesian fermented soybean paste product offering nutritional and sensory benefits, however has a relatively short shelf-life. In this study, we used lemon extract as a natural preservative to extend the shelf-life of tauco while maintaining its sensory acceptability. Six tauco formulations were prepared in the following one control and five treatments with lemon extract concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% respectively. A total of 20 untrained panelists conducted a sensory evaluation using a 5-point scale preferability from “very dislike” to “very like” to evaluate color, aroma, taste, texture, and overall acceptability.  By using lemon extract, particularly at 0.3% to 0.5% can effectively extends the shelf-life of tauco by reducing microbial activity and preserving quality attributes. It reveals a promising natural preservation method for fermented soybean products that meets consumer demand for clean-label ingredients.  
Co-Authors Dewi, Lusiawati Paulus Damar Bayu Murti