STUDY OF PASTEURIZATION TIME ON MOISTURE CONTENT, pH LEVEL, SENSORY ATTRIBUTES AND SHELF LIFE OF TUK TUK SAMBAL

Abstract

Tuk tuk Sambal is a traditional Batak chili sauce originating from Tapanuli, North Sumatra. The process of making sambal tuk tuk, which is classified as very short, but no one has researched further processing so that the chili sauce can be preserved with a longer shelf life. In this case, the commercialization of the tuk tuk sauce is very necessary to introduce the special chili sauce to the wider community. The purpose of this study was to determine the process of packaging chili sauce by optimizing pasteurization time on water content, pH level, organoleptic and shelf life of sambal tuk tuk. The method used is an experimental method carried out in the laboratory and designed with Rancangan Acak Lengkap (RAL) with 1 factor, namely the variation of pasteurization time (P1: 0 minutes, P2: 10 minutes, P3: 20 minutes, P4: 30 minutes and P5: 40 minutes). Data were analyzed using SPSS 25 and for all the influential treatments were further tested with Duncan Multiple Range Test. The results obtained are that pasteurization time does not affect the water content of the tuk tuk sauce with the average value of the chili water content between 60.30-62.70%, color (score), aroma (score) and shelf life. Pasteurization time treatment affects pH levels (values between 5-6), organoleptic taste tests (hedonic and scoring), color (scoring) and aroma (scoring). The characteristics of pasteurized tuk-tuk sambal have a red-brown color, a distinctive chili aroma, and a shelf life that varies between 11-62 days.