Feasibility of chemical and microbiological quality of sambal onion formulation Ny. Hang

¹ Food Service and Nutrition Industry Management, College of Vocational Studies – IPB University, Campus IPB Cilibende, Bogor 16151, Indonesia
² Economic and Management, Economic and Management Faculty -IPB University, Bogor 16151, Indonesia.

^* Corresponding author: hangestiwi@apps.ipb.ac.id

Abstract

This research was conducted from April-October 2022. The location of implementation was in the laboratory of the Management Industry of Food Service and Nutrition Vocational School of IPB University and Saraswati Indo Genetec Laboratory (SIG). The results of the chemical analysis of red chili sauce contains the following nutritional values: ash content of 2.54%, fat 31.52%, protein 3.86%, carbohydrates 28.66%, total energy 413.75 Kcal/100 grams, and energy from fat 283.67 Kcal/100 grams, while the nutritional content of green chili sauce contains ash content of 2.32%, fat 31.13%, protein 2.80%, carbohydrates 23.59%, total energy 385.73 Kcal/100 grams, and energy from fat 280.19 Kcal/100 grams. Red chili sauce has a total energy of 413.75 kcal per 100 grams, which is higher than green chili sauce 385.73 kcal per 100 grams. The results of microbiological analysis of red chili sauce with Total Plate Count (ALT) showed numbers 3.6x102 sample (RM2.1), 4.0x101 sample (RM2.2), and 1.2x102 sample (RM2.3), while green chili sauce showed ALT numbers 1.0x102 (RH2.1), 1.0x102 (RH2.2), and 6.0x102 (RH2.3). The value of Escherichia Coli bacteria showed zero. The results of this analysis state that onion sauce Ny. Hang is following SNI’s chili sauce quality requirements (SNI 01-2976-2006).