Effect of Additional Concentration of Angkak (Monascus Purpureus) As A Natural Dye in Tomato Sauce Products to Organoleptik Receiving Power
PENGARUH KONSENTRASI PENAMBAHAN ANGKAK (Monascus purpureus) SEBAGAI PEWARNA ALAMI PRODUK SAOS TOMAT TERHADAP DAYA TERIMA ORGANOLEPTIK
Keywords:Red yeast rice, Tomato sauce, Natural dye, Acceptability
Tomato sauce was a very popular product by the community, ranging from children to adults. Due to the tomato sauce was still found with the addition of dyes that were prohibited, so it was not safe for consumption. Red yeast rice (Monascus purpureus) could be a solution as a natural dye that was safe for consumption, besides Angkak was also high in antioxidants. This study aimed to determine the effect of added concentration of Angkak solution as a natural dye on tomato sauce to organoleptic receiving power. This study used experimental design, involving 90 panelists. Angkak solvent used in this study, ie 0%, 10%, 20% and 30%. The test results of significance value of color parameters, aroma, texture and taste were all valued 0.00 (<0.05) then Ho was accepted which meant there was influence of addition of angkak solvent in tomato sauce. More preferred color parameters was the addition of angkak by 30% for more preferred aroma parameters was the addition of 10% angkak solvent, where as for taste and texture parameters of tomato sauce products added more preferred angkak solvent was the addition of a solution of 20 %. The results of the tomato sauce that could be used as a basic recipe that would become a marketable product was tomato sauce with the addition of angkak solvent by 20%. This research was expected the producers and consumers could make and choose healthy food products to be consumed and could be used as information alternative materials for synthetic dye substitutes.
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