Pembotolan Sauce Sekunder Guna Menjaga Kualitas Rasa, Warna, Aroma dan Tekstur

Nonot Yuliantoro - STP Pelita Harapan

Sari


Abstract - This experimental research aims to identify the simplest bottling process for secondary sauce without preservatives. Life self methods used to examine the durability of the quality of taste, color, aroma and texture after bottling to the sauce. The type of secondary sauce that made the object of research is derived from the base sauce which are not made from the broth, namely: Hollandaise sauce, tomato sauce and béchamel sauce.

Key words : Bottling process, Secondary Sauce & Longer life

 

Abstrak - Penelitian eksperimental ini bertujuan untuk menemukenali proses pembotolan sederhana saus sekunder tanpa bahan pengawet. Metode self life  digunakan untuk meneliti daya tahan kualitas rasa, warna, aroma dan tekstur setelah dilakukan pembotolan terhadap sauce tersebut. Adapun jenis saus sekunder yang dijadikan objek penelitian adalah saus sekunder turunan dari saus dasar yang bukan terbuat dari kaldu, yaitu: Hollandaise sauce, tomato sauce dan béchamel sauce.

Kata Kunci : Proses Pembotolan, Saus Sekunder & Daya Tahan Kualitas Rasa, Warna, Aroma dan Tekstur.


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Referensi


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DOI: https://doi.org/10.31294/khi.v8i2.2292

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Terbit setiap bulan Maret & September, ISSN : 2087-0086 (print), 2655-5433 (online)

Dipublikasikan oleh LPPM Universitas Bina Sarana Informatika

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