* Corresponding Author
Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut
https://doi.org/10.22146/agritech.78470 Yunita Mardhiyyah(1*), Elsa Puspitasari(2), Anni Rahmat(3)
(1) Agro-Industrial Technology Department, Universitas International Semen Indonesia, Kompleks PT. Semen Indonesia (Persero) Tbk, Jl. Veteran, Kb. Dalem, Sidomoro, Kebomas, Gresik Regency, East Java 61122
(2) Chemical Engineering Department, Universitas International Semen Indonesia, Kompleks PT. Semen Indonesia (Persero) Tbk, Jl. Veteran, Kb. Dalem, Sidomoro, Kebomas, Gresik Regency, East Java 61122
(3) Agro-Industrial Technology Department, Universitas International Semen Indonesia, Kompleks PT. Semen Indonesia (Persero) Tbk, Jl. Veteran, Kb. Dalem, Sidomoro, Kebomas, Gresik Regency, East Java 61122
(*) Corresponding Author
Abstract
Sego Boranan is a special food from Lamongan, East Java. They are cooked rice with various dishes flavored with a special chili sauce called Boranan sauce. Sauce consists of many ingredients with complex process production. Therefore, the study aimed to make Boranan sauce formulation coming from dry-based ingredients. Conversion of Boranan sauce recipe from fresh ingredients into powder preparations was carried out using water content data. Coconut milk powder, rice flour, and dry-grated coconut concentration was optimized within 9 sample formulations. All the samples were observed in chemical and sensory characteristics. The parameters observed included pH, proximate test, and preference test (color, aroma, texture, spices taste, and overall). The best formulas were compared with freshly made Boranan sauce. The pH and water content were not influenced significantly, in the other hand, the others (color, fat content, texture, aroma, taste, and overall sensory parameters) showed significant differences. Based on the preference test, high preference with a score of 7.91 acceptance value from a 10 scale was gained by both K2S1R1 and K1S2R1 samples. Although the panelist gave a “like” score, both samples showed significant sensory acceptance and proximate value differences from fresh-made Boranan sauce. The selected formula K2S1R1 was made from 4.5% dry grated coconut, 2.25% coconut milk powder, and 2.25% rice flour. The Rehydrated K2S1R1 sample had 70.7% (wet basis) water content, 1.4% ash content, 17.5% absorbent content, 0.5% protein content, and 8.8% carbohydrate content.
Keywords
Full Text:
PDFReferences
AL-Furoidah, F. N., & Nurlaela, L. (2019). Faktor-faktor yang mempengaruhi higiene sanitasi pada pengolahan dan penyajian nasi boran di Kecamatan Lamongan Kabupaten Lamongan. E-Jurnal Tata Boga, 8(3), 3–6.
AOAC (Association of Official Analytical Chemists). (1997). In P. A. Cunniff (Ed.), Official methods of analysis of AOAC international (16th ed.. Arlington, Virginia, USA: AOAC International. Association of Official Agricultural Chemists., 1(Volume 1). https://doi.org/10.1371/journal.pone.0013135
Asworo, Z. P. (2012). The Social Relationship of Boran Rice Seller Community in Sumberejo Village of Lamongan District.
Ayu W, M. F., Rosidah, U., & Priyanto, G. (2016). Pembuatan sambal cabai hijau instan dengan metode foam mat drying. Prosiding Seminar Nasional Lahan Suboptimal, 425–449.
Baxter, G., Blanchard, C., & Zhao, J. (2004). Effects of prolamin on the textural and pasting properties of rice flour and starch. Journal of Cereal Science, 40(3), 205–211. https://doi.org/10.1016/j.jcs.2004.07.004
Farrell, K. T. (1998). Spices, Condiments and Seasonings. Springer Science & Business Media. https://books.google.co.id/books?id=ehAFUhWV4QMC&dq=seasoning+aroma+pleasant&lr=&source=gbs_navlinks_s
Fauzan, M., & Rustanti, N. (2013). Pengaruh substitusi tepung ampas kelapa terhadap kandungan zat gizi, serat dan volume pengembangan roti. Journal of Nutrition College, 2(4), 630–637. https://doi.org/10.14710/jnc.v2i4.3824
Gamonpilas, C., Pongjaruvat, W., Fuongfuchat, A., Methacanon, P., Seetapan, N., & Thamjedsada, N. (2011). Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture. Journal of Food Engineering, 105(2), 233–240. https://doi.org/10.1016/j.jfoodeng.2011.02.024
Hari Purnomo, E., B. Sitanggang, A., S. Agustin, D., Hariyadi, P., & Hartono, S. (2012). Formulation and Process optimization of muffin produced from composite flour of corn, wheat and sweet potato. Jurnal Teknologi Dan Industri Pangan, 23(2), 165–172. https://doi.org/10.6066/jtip.2012.23.2.165
Ismawati, R. (2021). Kuliner Lamongan, Jawa Timur. In F. Suhendra & M. Sidik (Eds.), Bumiku Indonesia: Bunga Rampai Kearifaan Lokal (pp. 73–84). LIPI Press.
Kemp, S. E., Hollowood, T., & Hort John Wiley, J. (2011). Sensory Evaluation: A Practical Handbook What People are Saying-Write A Review View Sample Kemp Sensory Evaluation: A Practical Handbook. Wiley Blackwel. https://books.google.co.id/books?id=nK__ojzNSWMC&dq=Kemp+Sensory+Evaluation:+A+Practical+Handbook&lr=&source=gbs_navlinks_s
Kitsawad, K., & Tuntisripreecha, N. (2016). Sensory characterization of instant tom yum soup. KMUTNB International Journal of Applied Science and Technology, 1–8. https://doi.org/10.14416/j.ijast.2016.02.001
Kwon, D. Y., Chung, K. R., Yang, H. J., & Jang, D. J. (2015). Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history. Journal of Ethnic Foods, 2(1), 29–35. https://doi.org/10.1016/j.jef.2015.02.006
Lamongan, P. K. (2019). Berita Resmi Indikasi Geografis BRM 05/IG/II/A/2019.
Mardhiyyah, Y. S. (2019). The study of nutritional value from Gresik traditional food products. Agrointek, 13(1), 54–60. https://doi.org/10.21107/agrointek.v13i1.4863
Margasahayam, A., & Balraj, Y. (2018). Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review. Journal of Food Process Engineering, 41(4). https://doi.org/10.1111/jfpe.12677
Meilgaard, M., Civille, G. V., & Carr, B. T. (1999). Sensory evaluation techniques. CRC Press. https://doi.org/10.1201/978100304072
Oyesiji, O. V., Olusegun, O., & Adewusi, S. F. (2019). Changing trend in nutrition and food consumption predisposes school children to overweight and obesity in I?e-Ife, Osun State, Nigeria. Nutrition and Health, 25(2), 93–101. https://doi.org/doi: 10.1177/0260106018821820.
Pamungkas, R. A. T., & Murtini, S. (2015). Kajian tentang karakteristik pedagang nasi Boran dan eksistensinya di Lamongan. Swarna Bhumi, 2(2), 271–277.
Rahma, Y. A. (2021). Kajian morfologi ikan sili pada nasi Boranan makanan khas daerah Lamongan Provisi Jawa Timur. Jurnal Matematika Dan Sain, 1(1), 23–30.
Ramadhan, A. F., & Handayaningrum, W. (2021). Traditional food as a creation innovation of Boranan batik special in Lamongan East Java. Jurnal Ekspresi Seni, 23(1), 192–201. http://creativecommons.org/licenses/by/4.0
Renate, D., Pratama, F., Yuliati, K., & Priyanto, G. (2014). Model kinetika degradasi capsaicin cabai merah giling pada berbagai kondisi suhu penyimpanan. Agritech, 34(03), 330–336. https://doi.org/10.22146/agritech.9462
Rianti, T. S. M., Dedy Syanthori, A., & Kartika Sari, D. (2022). Nilai tambah pengolahan sambal Boran kemasan pada UKM Silvana Food. Media Agribisnis, 6(1), 23–29. https://doi.org/10.35326/agribisnis.v6i1.2280
Siripongvutikorn, S., Thongraung, C., Usawakesmanee, W., Buatoom, T., & Thammarutwasik, P. (2009). Development of instant Garcinia (Garcinia atroviridis) tom-yum mix as a high acid seasoning. Journal of Food Processing and Preservation, 33, 74–86.
Suhartini, W., Yang, F., & Xia, W. (2019). Physiochemical properties, volatile compounds and sensory evaluation of chili sauce shrimp paste from different regions in Indonesia. Food and Nutrition Sciences, 10(03), 333–348. https://doi.org/10.4236/fns.2019.103026
Susanto, H. (2016). Pola kerja pedagang nasi Boran di Kabupaten Lamongan dalam perspektif ekonomi moral dan rasional. AntroUnairdotNet, 05(03), 601–610.
Suter, I. K. (2014). Pangan tradisional: potensi dan prospek pengembangannya. Media Ilmiah Teknologi Pangan, 1(1), 96–109.
Suwandojo, D. P. E. H. (2020). Nasi Boranan sebagai daya tarik wisata kuliner Lamongan Jawa Timur. Kepariwisataan: Jurnal Ilmiah, 14(2), 123–138.
Usawakesmanee, W., Wuttijumnong, P., Chinnan, M. S., Jangchud, A., & Raksakulthai, N. (2005). The effects of edible coating ingredient as a barrier to moisture and fat of fried breaded potato. Kasetsart J Nat. Sci., 39, 98–108.
Yuasa, M., Koe, M., Maeda, A., Eguchi, A., Abe, H., & Tominaga, M. (2017). Characterization of flavor component in Japanese instant soup stocks ‘dashi.’ International Journal of Gastronomy and Food Science, 9, 55–61. https://doi.org/10.1016/j.ijgfs.2017.06.002
Yuniastri, R., & Putri, R. D. (2019). Komposisi kimia dan mikrobiologi bumbu instan “Soto Madura”. Journal of Food Technology and Agroindustry, 1(2).
DOI: https://doi.org/10.22146/agritech.78470
Article Metrics
Abstract views : 774
| 
views : 728
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Yunita Mardhiyyah, Elsa Puspitasari, Anni Rahmat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.