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
conventionaltomato ketchup filler substance. This study aims to determine the
right balance between thetomato puree and pumpkin puree to produce a tomato
ketchup that can be accepted byconsumers, without addition of coloring agents
and other food additives. The results showedthat 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 thepanelists,
with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.
Penulis: Seveline
Kode Jurnal: jppertaniandd170565
