Katherine, Agata and Marpaung, Abdullah Muzi and Rahmawati, Della (2019) The Effect of Grinding Methods on the Organoleptic and Capsaicin Content in Chili Sauce. Bachelor thesis, Swiss German University.

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Abstract

Chili sauce (sambal) is very favored in Indonesia and mainly it can be found in Asian typical cuisines. It is very important for Indonesian people and there are a lot of myth according to chili sauce production. One of them is different grinding method could affect spiciness and acceptance level of chili sauce. However, there is still no scientific evidence and very rare studies about it. Therefore, the aim of this study is to find scientific evidence about the effect of grinding methods on organoleptic and capsaicin content in chili sauce and to find the most preferable method on chili sauce production based on the consumer acceptance. At the first, the chili sauce was made by using four different grinding methods; smashed with clay mortar and pestle, smashed with stone mortar and pestle, smashed with wood mortar and pestle and blender. After that, those chili sauce was examined by using sensory evaluation to get the sensory acceptance and High Performance Liquid Chromatography (HPLC) to find out capsaicinoid content of chili sauce. The result showed that different grinding methods does not affect significantly the overall acceptance aspect. However, there is a significant different of texture aspect from each different grinding methods which was evaluated by using Friedman Test. The result also revealed that grinding methods using clay, wood, blender and stone gives different amount of capsaicin content which are 26,453.97 Scoville Heat Unit (SHU), 19,544.85 SHU, 18,491.19 SHU, and 14,959.274 SHU respectively.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Chili Sauce ; Grinding Method ; Capsaicin Content ; Acceptance Level ; Organoleptic
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:26
Last Modified:	18 May 2020 04:26
URI:	http://repository.sgu.ac.id/id/eprint/350

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