Sensory Characteristics of Tauco with Lemon Extract as Natural Preservative

Murti, Paulus Damar Bayu (Universitas Nasional Karangturi)
Setiawan, Sia Clarissa Eleora (Universitas Nasional Karangturi)
Dewi, Lusiawati (Universitas Nasional Karangturi)

Food ScienTech Journal
Vol 8, No 1 (2026): In Press

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.