<![CDATA[ABSTRACT The aim of this research was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of red chili, pumpkin and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). The results showed that the interactions between the two factors had highly significant effect on ash content, total soluble solid, total acid and viscosity, had significant effect on fiber content and had no significant effect on moisture content, vitamin C content, colour index, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% : 50%) and the amount of xanthan gum of (0,3%) produced the best quality of chayote sauce and more acceptable. Keywords: chayote, chayote sauce, pumpkin, red chili, xanthan gum. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan bubur cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap mutu saos labu siam. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) dan jumlah xanthan gum (S) : (0,0%), (0,1%), (0,2%), (0,3%). Hasil penelitian menunjukkan bahwa interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, total padatan terlarut, total asam dan viskositas, berbeda nyata terhadap kadar serat dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, indeks warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma. Perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (40% : 10% : 50%) dan jumlah xanthan gum (0,3%) menghasilkan kualitas saos labu siam yang terbaik dan lebih diterima. Kata Kunci : cabai merah, labu kuning, labu siam, xanthan gum, saos labu siam.]]>
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