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All Journal Journal of Food and Agricultural Product
Indri Triastuti
Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry

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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener Indri Triastuti; Sri Hartati; Novian Wely Asmoro
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5055

Abstract

Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix.
Co-Authors Asmoro, Novian Wely Sri Hartati