<![CDATA[ABSTRACTThe purpose of this research was to introduce the traditional food on practically and to find the effect of ratio of sichuan pepper with torch ginger stem and drying temperature on the quality of sichuan pepper condiment powder along with score of organoleptic of sichuan pepper condiment powder. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of sichuan pepper with torch ginger stem (A) : (25%;75% ; 50%:50% ; 75%:25% ; 100%:0%) and drying temperature (S) : (50oC, 60 oC, 70 oC). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, consume reception and antioxidan. The results showed that the ratio of sichuan pepper with torch ginger stem had highly significant effect on moisture content , ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Drying temperature had highly significant effect on moisture content , ash content, vitamin C content, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Interaction of the two factors had had highly significant effect on ash content, vitamin C content, total acid, numbing score, score of organoleptic flavour and consume reception. The ratio of sichuan pepper with torch ginger stem of (75%:25%) and drying temperature 50oC produced the best quality of sichuan pepper condiment powder and more acceptable. Keywords : sichuan pepper, torch ginger stem, drying temperature, dry condiment ABSTRAKPenelitian ini dilakukan untuk mengangkat makanan tradisional dalam bentuk yang praktis dan mengetahui pengaruh perbandingan andaliman dengan batang kecombrang dan suhu pengeringan terhadap mutu bubuk sambal andaliman serta uji organokeptik bubuk sambal andaliman. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan andaliman dengan batang kecombrang (A) : (25%;75% ; 50%:50% ; 75%:25% ; 100%:0%) dan suhu pengeringan (S) : (50oC, 60 oC, 70 oC). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen dan antioksidan. Hasil penelitian menunjukkan bahwa perbandingan andaliman dengan batang kecombrang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, dan penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, nilai organoleptik uji skor rasa, tingkat kegetiran, dan penerimaan konsumen. Perbandingan andaliman dengan batang kecombrang (75%:25%) dan suhu pengeringan 50oC menghasilkan kualitas bubuk sambal andaliman yang terbaik dan lebih diterima. Kata kunci : andaliman, batang kecombrang, suhu pengeringan, bubuk sambal]]>
