PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING

Abstract

Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler substance in the production of tomato ketchup is performed as an alternative to conventional tomato ketchup filler substance. This study aims to determine the right balance between the tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by consumers, without addition of coloring agents and other food additives. The results showed that the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces the best tomato ketchup and has the same characteristics as the standard and is preferred by the panelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.

Keywords

• tomato
• pumpkin
• tomato ketchup
• physical and chemical analysis
• organoleptic test