Abstract:
This study was determined the effects of tomato (Lycopercison esculentum L.) puree
substitution with Roselle (Hibiscus sabdariffa L.) waste in chili sauce on the
physicochemical properties such as pH, 'Brix value, viscosity, color, proximate and
ascorbic acid analysis. The pH value obtained for chili sauces were between 3.942.65,
the
range
of'Brix
value
was
30.63-22.7,
and the range for viscosity was 900915284
cP.
The
proximate
analysis
of
Roselle
waste
were
conducted
before
proceed
to
the
production of chili sauce. The Roselle (Hibiscus sabdariffa L.) waste contained
92.31 % of moisture, 3.60% of carbohydrate, 0.38% of protein, 1.32% of fat and
2.30% of fiber. Five different formulations of chili sauce were produced with
percentage of Roselle waste to tomato puree, sample A (0:100), sample B (25:75),
sample C (50:50), sample D (75:25) and sample E (100:0). All chili sauce produced
was determined on their physical properties. Viscosity for all samples were increased
from sample A to sample E meanwhile for pH value, it was decreased for all sample
due to the citric and malic acid content in Roselle waste. Color of sample E was
darker due to the anthocyanin in Roselle that give brilliant red color to the chili
sauces. In addition, sensory evaluation demonstrated that chili sauce from sample B
received the highest score in term of color, aroma, taste, viscosity and overall
acceptance. Proximate analysis of sample A (control) and sample B (accepted)
formulation was also determined. The proximate analysis of both sample shown that
sample B had high fat, fiber, carbohydrate, and ash content compared to the sample A.
Besides, ascorbic acid analysis obtained Roselle waste had low level of vitamin C
compared with vitamin C in fresh Roselle calyces due to the degradation of vitamin C
when exposure to heat whereas ascorbic analysis for sample A and sample B, the
vitamin C was high in sample B compared to the sample A.
