Development of Banana Sauce Enrich Jujube Product
Abstract
This research aims to develop of banana sauce enrich jujube product based on banana sauce fomular. The most acceptance of banana sauce consisted of ripe banana, pickled long red chili, pickled garlic, sugar, vinegar, salt and water (19.8, 14.9, 9.9, 14.9, 3, 3, and 34.7 %, respectively). Replacement banana pulp with jujube pulp at 80% overall likeness in banana sauce but panelist accepted to attribute spicy and viscosity were low score. Then, chili and rice (red chili peppers and semi-wet milled rice flour from RD47) were investigated. The result showed that 4% red chili peppers and 1.5% semi-wet milled rice flour from RD47 as stabilizer in jujube sauce were a suitable to enrich sauce. Consumer survey of finish product were evaluated of color, flavor, sour, sweet, spicy, viscosity and overall liking. The score showed that 7.5±1.9, 7.1±1.8, 7.2±1.3, 7.3±1.5, 7.0±1.3, 7.2±1.8, respectively. The consumer accepted 96% product and 90% determined to buy product.
Keywords : banana sauce, jujube, semi-wet milled rice flour from RD47
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