The effect of addition of andaliman (Zanthoxylum acanthopodium DC) on the quality of andaliman condiment

[摘要] The purpose of this research was to introduce the traditional food in North Sumatera and to find the effect of andaliman addition on the quality and organoleptic acceptance of condiment. The research was conducted using a non-factorial randomized block design with andaliman addition (2%, 4%, 6% and 8%) of mixture of seasoning as the factor. The results showed that the different addition of andaliman very significant different (P0.05) from pH value and organoleptic score of flavour.

[发布机构] Department of Food Science and Technology, Universitas Sumatera Utara, Medan, North Sumatera, Indonesia^1

[效力级别] 生态环境科学

[关键词] Ash contents;Block designs;Effect of addition;pH value;Traditional food