Jurnal Pangan dan Agroindustri (Jan 2023)

A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY)

  • Siska Septiana,
  • Dego Yusa Ali,
  • Teti Estiasih,
  • Neza Fadia Rayesa,
  • Alia Fibrianingtyas,
  • Nevara Latansya,
  • Igoy Arya Bimo

DOI
https://doi.org/10.21776/ub.jpa.2023.011.01.5
Journal volume & issue
Vol. 11, no. 1
pp. 37 – 43

Abstract

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ABSTRAK Habanero-typepepper(Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies ispotential to be processed into ready-to-eat products. The development of this product is expected to improvetheTenggerlocal economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste.A 5-point scale hedonic test was conducted to analyze the liking score ofthe original Tengger chili sauce, chili sauce with shrimp pasteand commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the likingscores especially oncolor attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp pastein color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp pasteis competitive with commercial chilisauce. Keywords: Habanero-type pepper, Hedonic test,Shrimp paste,Tengger chili sauce

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