Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant - Herlina, Herlina; Vionita, Riska Rahma; Sulistiyani, Sulistiyani; Nurhayati, Nurhayati; Lindriati, Triana (Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2022)
AbstractThis study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.Keywords: antioxidant, black garlic, organoleptic, product diversification, sauce AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi black garlic terhadap karakteristik fisik, kimia, dan organoleptik saus. Rancangan percobaan pada penelitian ini adalah rancangan acak lengkap dengan faktor tunggal, yaitu perbandingan konsentrasi black garlic terhadap bahan saus. Percobaan dilakukan dengan 5 perlakuan dan 3 kali ulangan. Perbandingan konsentrasi black garlic terhadap bahan saus pada percobaan ini adalah 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), dan 25:75 (A5). Hasil penelitian menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap karakteristik fisik dan kimia saus, yaitu Total Padatan Terlarut (TPT), intensitas warna, viskositas, aktivitas antioksidan dan total polifenol. Uji organoleptik menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap kesukaan panelis pada parameter warna, rasa, viskositas, dan keseluruhan, serta berpengaruh tidak nyata terhadap kesukaan aroma. Perlakuan terbaik diperoleh pada saus dengan perbandingan konsentrasi black garlic terhadap bahan saus 15:85 (A3). Karakteristik fisik saus tersebut adalah TPT 34,23±0,17 °Brix, intensitas warna 1,35±0,12, dan viskositas 0,41±0,05 Poise, sedangkan karakteristik kimianya adalah aktivitas antioksidan 22,75±0,38% dan total polifenol 1,07±0,21 mg GAE/g. Hasil uji organoleptik terhadap saus dengan perlakuan terbaik adalah kesukaan warna 5,97, aroma 5,30, rasa 5,57, viskositas 5,43, dan keseluruhan 5,23.Kata kunci: antioksidan, black garlic, diversifikasi produk, organoleptik, saus