Organoleptic evaluation of tomato (Lycopersicum esculentum, Mill.) sauce with the addition of kandis (Garcinia cowa, Roxb.) acid extract as an acidifier

Abstract

The research aimed to determine the effect of adding kandis extract as an acidifier to tomato puree and the best formulation based on organoleptic characteristics of tomato sauce. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replicates. In this research, kandis extract was added with treatments A (0%), B (3%), C (3.5%) D (4%), and E (4.5%) base on tomato puree weight. The results of each research parameter were analyzed statistically using Analysis of Variance (ANOVA) and if the effect was significantly different, it was continued with Duncan's New Multiple Range (DNMRT) analysis at the 5% level. The results showed that the addition of kandis had a significantly different effect on organoleptic taste and texture of tomato sauce. However, it did not have a significantly different effect on color, and aroma organoleptics. The best treatment for the addition of kandis extract based on organoleptic characteristics of tomato sauce is treatment D (addition of 4% kandis extract) with the criteria of organoleptic acceptance rate for color 4.00 (like), aroma 4.07 (like), texture 4.20 (like), and taste 4.43 (like).