Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT
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Pengembangan Produk Sambal Andaliman (Zanthoxylum acanthopodium DC) Berkemasan Retort pouch: Studi Karakteristik Fisik, Kimia dan Sensoris

*Lasuardi Permana orcid  -  Program Studi Teknologi Pangan, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Lampung, Indonesia
Hesti Ayuningtyas Pangastuti orcid  -  Program Studi Teknologi Pangan, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Lampung, Indonesia
Vita Fitriani  -  Program Studi Teknologi Pangan, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Lampung, Indonesia
Dea Tio Mareta orcid  -  Program Studi Teknologi Pangan, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Indonesia
Amalia Wahyuningtyas  -  Program Studi Teknologi Pangan, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Lampung, Indonesia

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Abstract

Sambal andaliman (Zanthoxylum acanthopodium DC) adalah sambal khas dari Sumatera Utara, Indonesia. Produk sambal andaliman instan berkemasan retort pouch merupakan produk pangan lokal yang diinovasi agar memiliki masa simpan yang panjang namun masih dalam kualitas yang baik. Perlakuan sterilisasi dan penambahan asam, perlu dilakukan untuk menambah masa simpannya akan tetapi perlu mempertahankan kualitas sensorinya. Penelitian ini bertujuan untuk mengetahui kombinasi lama sterilisasi dan konsentrasi asam sitrat terbaik terhadap karakterisasi sifat fisik, kimia, dan sensoris sambal andaliman. Metode pembuatan produk sambal dilakukan dengan pengukusan cabai, bawang merah, bawang putih, dan tomat yang difinalisasi dengan tahap penghalusan. Hasil penelitian menunjukkan bahwa sambal andaliman terbaik dilihat dari parameter kadar air, pH, aktivitas air, viskositas, dan warna adalah sambal dengan perlakuan: (1) lama sterilisasi 35 menit dan asam sitrat 5% (b/b) dan (2) lama sterilisasi 35 menit dan asam sitrat 3%. Berdasarkan hasil analisis sensoris yang dilakukan pada sambal terpilih bersama dengan sambal kontrol, diketahui bahwa seluruh parameter sensoris menunjukkan hasil yang tidak berbeda nyata, kecuali parameter rasa. Kesimpulannya, sambal terbaik pada penelitian ini adalah sambal dengan lama sterilisasi 35 menit dan asam sitrat 3%. Informasi ini sangat bermanfaat bagi wirausaha dibidang sambal khas untuk dapat memperpanjang masa simpan namun tetap mempertahankan kualitas sensorinya.

Abstract

Andaliman (Zanthoxylum acanthopodium DC) is traditional chili sauce from North Sumatera, Indonesia. Andaliman chili sauce prepared with retort pouch has known as local food product that was developed to have long shelf life but remaining good quality. Sterilzation and acid fortification were commonly used in manufacture, therefore the purpose of this research was to understand the best combination of sterilization time and citric acid concentration to Andaliman chili sauce’s physical, chemical, and sensory characteristics. Chili sauce was done by steaming fresh chili, onion, garlic, and tomato and followed by grinding. The research showed that the best andaliman chili sauce seeing from several parameter such as moisture content, pH, water activity, viscosity, and color was chili sauce with treatment of: (1) 35-minute sterilization time and 5% (w/w) citric acid concentration; and (2) 35-minute sterilization time and 3% citric acid concentration. Based on sensory analysis in two selected chili sauce and other chili sauce as controls, it has been discovered that all of the sensory parameter showed no significance, except taste parameter. As conclusion, the best andaliman chili sauce in this research was product with combination of 35-minutes sterilization time and 3% citric acid concentration. This information may open the knowledge to chili sauce producer to enhance the shelf life but keep maintaining good quality.

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Keywords: chili sauce, citric acid, retort sterilization; andaliman; asam sitrat; retort; sambal; sterilisasi
Funding: Institut Teknologi Sumatera

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