Organoleptic Quality of Sambal Bajak Using Tolo Bean Terasi as a Substitute For Terasi

Odelia Valda Ichwan (Politeknik Pariwisata Bali)
I Nyoman Sunada (Politeknik Pariwisata Bali)
I Made Purwa Dana Atmaja (Politeknik Pariwisata Bali)

Indonesian Journal of Applied and Industrial Sciences (ESA)
Vol. 5 No. 2 (2026): March 2026

This study aims to evaluate the organoleptic quality of sambal bajak using kacang tolo (black-eyed pea) fermented paste as a substitute for conventional shrimp paste (terasi). The use of plant-based terasi made from kacang tolo is expected to serve as a more environmentally friendly, affordable, and nutritious alternative. The research employed an experimental method with organoleptic testing based on four main parameters: color, aroma, taste, and texture. The sambal bajak samples were prepared with varying formulations of kacang tolo paste and assessed by 26 semi-trained panelists using a likert scale. The data were analyzed both descriptively and quantitatively to determine consumer acceptance of each sample. The results indicated that sambal bajak made with kacang tolo paste showed organoleptic qualities comparable to the conventional version, particularly in terms of taste and texture, making it a promising innovation for local food development.