Pengaruh Proporsi Petis dan Gula Merah dengan Lama Pemanasan Terhadap Sifat-Sifat Bumbu Rujak Cingur Siap Saji Selama Penyimpanan

Rujak cingur is a traditional food on East Java Province. It is made by mixing vegetables, fruits, tofu etc and add in petis sauce. Most of time needed to serve of the rujak cingur is to prepare sauce as seasoning. Instant seasoning is often an option for consumers who do not have enough time to cook so need something fast. In preparation rujak cingur sauce proportion of petis and brown sugar may have an important role. This of research was to investigate the influence of the proportion of petis and brown sugar and heating time on characteristic of rujak cingur sauce. This research used Factorial Randomized Block Design with two factors. The first factor was the proportion of petis and brown sugar with 3 levels (1 : 1, 2 : 1 and 3 : 1). The second factor was heating time with 3 levels (0; 1,5 and 3 minutes). Each treatment was repeated 3 times. The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued by Least Significant Difference (LSD) or DMRT test at α=5%. The organoleptic test data were analyzed using Hedonic Scale Scoring Test. The best treatment was determined using De Garmo effectivity index method. Result showed that the best treatment was the proportion of petis : brown sugar 2 : 1, with heating time of 3 minutes. The product was characterized of total microorganism 2,29x103 CFU/g; water content 24,78%; Aw 0,719; fat content 10,89%; peroxide 3,88 meq/kg; texture 4,9 N; color brightness 21,4 black; taste (organoleptic) 4,20 (like); flavor (organoleptic) 3,60 (like) and color (organoleptic) 3,40 (neutral). Compared to control, this sauce have a higher score