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

. 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).


Introduction 1.Background
Indonesia is an agricultural country with a potential agriculture sector.This sector has shown growth to date.The horticultural sub-sector is one of the agriculture sectors that is constantly evolving.Horticultural commodities have great potency for the country's economic development, which is essential position in fulfilling the Indonesian public's needs.Increasing market demand for horticultural products, especially shallots, cayenne peppers, and red chilies, proves the potency of horticultural commodities.
The sauce is a sauce-shaped liquid that is made from chili.The sauce can be made with various types of chilies.They are red chili, green chili, red cayenne chili, and green cayenne chili.the sauce has various textures.It depends on the function.Sauce can be made using plant-based ingredients (vegetables, fruits, and spices) or animal-based products (fish, seafood, innards, and meats).The sauce is known as a complementary food.The sauce tastes spicy, but additional ingredients can reduce the sting.Most people use sauce for additional taste when there is no dominant flavor in the dish.The sauce has various spiciness levels.It depends on the type and quantity of the chili.
Sauce has become an identical dish from Indonesia; it is time for culinary entrepreneurs and the government to support the idea that sauce can be introduced to the international world as a symbol of Indonesian specialties.Moreover, Indonesian cuisine is distinguished by its spicy taste.The different kinds of sauces that are part of the local culinary tradition prove that.This onion sauce research is expected to extend the shelf life of onion sauce for one month without preservatives [1].Onion sauce Ny.Hang is made from red chili pepper, cayenne pepper, shallots, and salt, which complements the meal.Based on the background above, the researcher is interested in researching this problem titled "Feasibility of Chemical, Microbiological, and Organoleptic Quality of Onion Sauce Ny.Hang".

Objects of the study
1) To define the concentration of herbs and cayenne chilies used in onion sauce, and its effects on chemical, microbiology, and organoleptic 2) To define the best formulation in onion sauce production based on the chemical, and microbiology features 3) To discover the amount of nutrition in onion sauce

Study advantage
The advantages of this study are: 1. Facilitate the consumption of onion sauce 2. May be used as a souvenir of Indonesian specialties.3. Extend the shelf life of onion sauce.4. Enhance the flavor of onion sauce by herbs and cayenne chili addition

Problems Framework
The main frameworks of this study are: 1) Spices addition; shallot, cayenne chili, and red chili in onion sauce Chemical Tests: (Protein, Fat, Carbohydrate, Water Content, Ash Content) 2) Microbiology tests: (TPC, Coliform/Escherichia Coli)

Research Methodology
This research uses quantitative methods with the object of research, namely Onion sauce Ny.Hang.Quantitative research is a type of research that uses a deductive-inductive approach.This approach departs from a theoretical framework, the ideas of experts, and the understanding of researchers based on their experience, then develops into problems and their solutions, which are proposed to obtain justification (verification) or assessment in the form of empirical data support in the field.
Quantitative research methods can also be interpreted as research methods based on the philosophy of positivism, used to research certain populations or samples, data collection using research instruments, and data analysis that is quantitative or statistical with the aim of testing predetermined hypotheses.This method is referred to as the positivistic method because it is based on the philosophy of positivism.This method is a scientific method because it meets scientific principles, namely being concrete or empirical, objective, measurable, rational, and systematic.

Time and place
This research was conducted from April to October 2022, and the implementation location was in the Management Industry of Food Service and Nutrition Vocational School laboratory of IPB University and Saraswati Indo Genetec Laboratory (SIG).

The tools
a. Equipment in the Laboratory/Culinary Laboratory: coarse mill/blender, frying pan, utensils, knives, blender, basin, steamer, cutting board, plastic and glass jar bottles, plastic packaging, and a gas stove.b.Tools used for analysis included a scale (Ohaus, USA), an oven (Memmert, Germany), a pH meter (Hanna, Germany), a chromameter (Konica Minolta CR-400), a viscometer (Brookfield DV-1, AMETEK, USA), an AW meter (Pawkit, Decagon, USA), and a sensory test booth.The equipment used during the research was: onion sauce-making tools, a cabinet dryer, a grinder, an oven, a porcelain cup, an analytical balance, a desiccator, a Kjeldahl flask, an Erlenmeyer flask, a beaker glass, a burette, funnel, electric stove, distillation apparatus, filter flask, and Soxhlet.

Ingredients used
In the process of making onion sauce.Ny.Hang, there are ingredients used in this study such as shallots, red and green cayenne pepper, red chili, table salt, broth powder, cooking oil, catalyst (selenium reagent mixture), distilled water, concentrated H2SO4, H3BO3 4%, indicators (MR + MB), NaOH 45%, HCl 0.1 N, fat solvent, and H2SO4.Materials used for product analysis during the study included chemical, microbiological, and organoleptic testing (Saraswati Indo Genetec Lab, Indonesia).The composition of the ingredients used in making onion sauce is described in Table 7.

The process of making Onion Sauce Ny Hang
The process of making ready-to-eat Indonesian onion sauce has the following ingredients: red chili, cayenne pepper, shallots, salt, cooking oil, and other additives.The methods and stages of the production process of this archipelago chili sauce are: 1) Sort the raw materials: red chili, red cayenne pepper, green cayenne pepper, and peeled shallots.2) Wash all the ingredients: green cayenne pepper, red cayenne pepper, red chili, and shallots.3) Drain all the washed ingredients.4) Chop the shallots, cut the red chili, and keep the cayenne pepper intact.5) Heat the cooking oil, add the shallots, red chili, and cayenne pepper intact, and fry until wilted and not languishing.6) Drain the fried shallots and chilies.7) Coarsely grind the fried shallots, red chilies, and cayenne pepper and set aside.8) Heat oil, add shallots, red chilies, and coarsely ground cayenne pepper, and stirfry until cooked.9) Add seasonings such as salt and flavor enhancers and stir until smooth.10) Let stand for a moment until the temperature of the onion sauce reaches 75 C. 11) Prepare the packaging bottle; pack the onion sauce in a glass bottle.12) Onion sauce Ny.Hang is ready for distribution and/or consumption.

Research procedure
The research was conducted using a randomized group design (RAK factor).The first factor consists of the concentration of red cayenne pepper, red chili, and shallots, and the second factor is the concentration of green cayenne pepper, red chili, and shallots.Making sauce starts with frying red chili, red cayenne pepper, and shallots at 80°C for 5 minutes.The grinding of red chili, cayenne pepper, and shallots is done along with mixing with other spices such as salt and stock powder that have been prepared before.The heating process, accompanied by stirring, is then carried out on the ingredients for 30 minutes.Then the process of cooling the onion sauce to a temperature of 75°C is carried out, followed by product packaging.The bottled onion sauce Ny.Hang product was then analyzed according to the research design.

Analysis Procedure
Some parameters of this study used parameters such as microbiological, organoleptic, and chemical values (proximate values) in product testing; the sauce chosen was a packaged product without the addition of a preferred preservative using an organoleptic test.

Chemical Analysis
The chemical analysis performed includes the analysis of nutrient and water content and pH.The nutrient content and water content were analyzed according to the AOAC method [3].

1) Water content
A porcelain cup dried in the oven for 1 hour is weighed.Samples up to 2 g were placed in porcelain cups and then baked for 4-6 hours at a temperature of 100-105°C.The cup with the sample is then placed in a desiccator for ± 15 minutes and weighed.It is dried again in the oven until a fixed weight is obtained [4].The formula for calculating the water content is the initial weight of the sample minus the final weight of the sample divided by the initial weight of the sample multiplied by one hundred.

2) Fat Content
Samples of ± 1g were measured on paper, folded neatly, and baked for 6 hours at 105°C.The sample was then measured after spending 15 minutes in a desiccator.The fat solvent was added to the soxhlet extraction after the sample had been weighed.It takes three to four hours to extract the metal.The sample is dried in the oven for six hours after the extraction is done and there is no longer any odor of N-hexane, and then it is measured [5].The formula used for calculating fat content was (dry Weight [DW]/100] multiplied by 100 and (fat weight before extraction minus fat weight after extraction divided by sample weight).DW is generated from 100 minus the result of the water content.

3) Protein Content
Samples and catalysts of as much as ± 0.5 g were put into the deconstruction flask, and 10 ml of concentrated H2SO4 was added.After that, it is deconstructed until it becomes a clear green color.The deconstructed sample was distilled with 40 ml of 45% NaOH and 100 ml of distilled water and then closed.The distillate is collected in an Erlenmeyer that contains 2 drops of indicator (MR + MB) and 4% boric acid for as much as 5 ml until it reaches 40 ml of distillate.The distillate was then titrated using 0.1 N HCl until the color changed to purple [4].The calculation of protein content is the percentage of division between the blank volume minus the titration volume (ml) multiplied by (0.014 x 0.1 x 6.25) and the sample weight (g).

1) Sample Selection
Selected onion sauce.samples used in this study were taken from the MIJMG3 SV IPB culinary laboratory.Each herbal medicine was taken in two samples, namely RM2.2 and RH2.As many as three replicates were taken, so a total of six samples of chili sauce were taken.

2) Container Handling and Sample Preparation Packaging
Onion sauce samples are moved into glass bottles and tightly closed, and then all herbal medicine samples in sterile bottles are put into a cool box to be taken to the laboratory.Before carrying out the testing process, the lid of the sterile bottle containing the onion sauce.Ny. hang sample was cleaned with 70% alcohol cotton, and then heated on a Bunsen flame for a while.The bottle cap is opened, and the Onion sauce sample can be taken from the sterile bottle aseptically, which is close to the Bunsen flame.
3) Pre-Enrichment Stage a. Sample homogenization for the ALT test Samples of onion chili sauce were pipetted aseptically into 25 ml of sterile plastic that contained 225 mL of PDF diluent solution, then homogenized with the help of a Stomacher to obtain a dilution of 10-1.b.Sample dilution for the ALT test The PDF dilution solution was put into five 10-mL volumetric flasks, with 9 mL in each flask.The 10-1 dilution from the homogenization results in the sample preparation was pipetted into 1 mL in an aseptic manner and inserted into the first tube that had been filled with 9 mL of PDF until a 10-2 dilution was obtained, then homogenized using a vortex.Further dilutions were made up to 10-6.PCA was weighed until 7.05 g was obtained and mixed with 300 mL of sterile distilled water.The pH was set to 7.0 and the solution was heated until it was clear.The next step is PCA sterilization using an autoclave for 15 minutes at 121°C.b.ALT Test Dilutions of previously made samples were pipetted aseptically into sterile petri dishes and made into duplicates.PCA media as much as 15 mL that has been thawed at 45 ± 1°C within 15 minutes of the first dilution is poured on each petri dish.Petri dishes were gently shaken so that the samples were evenly distributed on the media and allowed to solidify.Control tests were carried out to determine the sterility of the media and diluent.The media sterility test was carried out by pouring PCA media into a Petri dish and allowing it to solidify.The diluent sterility test was carried out by pouring PCA media into as much as 1 mL of PDF diluent and then allowing it to solidify.All Petri dishes were incubated upside down at 35°C for 24 to 48 hours.The number of colonies that grew was observed and counted.The total plate count in 1 ml of sample was calculated by multiplying the average number of colonies on the plate by the dilution factor used [6].c.Escherichia coli Identification Test 1) Enrichment test The homogenized suspension of the sample was pipetted into as much as 1 mL and inoculated in 9 mL of ECB.Then incubated at 37°C for 24 hours.The emergence of gas in the Durham tube and turbidity in the media show the characteristics of E. coli [6].

2) Isolation
The results of the enrichment culture were inoculated on the surface of TBX by streak plate and incubated in an inverted plate position at 35-37°C for 24 hours.Specific colonies of E. coli grow with the characteristics of a round shape, 2-3 mm in diameter, green in color with a metallic sheen, and greenish-blue spots in the middle [6].

3) Identification of E. coli by biochemical test
One specific colony is selected on TBX media and grown on carbohydrate fermentation media, SIM media, MR-VP media, and Simmon's Citrate Agar media, then incubated at 35-37°C for 24 hours as follows: 4) Citrate Test The culture on TBX media resulting from the isolation test was taken from 1 clove, inoculated on Simmon's Citrate Agar media, and incubated at 35-37°C for 48 hours.A change in media color from green to blue indicates a positive reaction.

5) A confirmation test for the presence of E. coli by staining
Preparations in the form of culture results from isolation tests on TBX media were taken on a skewer and scratched on a preparation glass, then dried in air and fixed with heat.The preparation was stained with a crystal violet-ammonium oxalate solution for 1 minute, then washed with water and drained.Lugol solution (iodine salt) was applied and allowed to stand for 1 minute.Then the preparation is washed with water and drained.The color was removed by washing with 95% alcohol for 30 seconds.The preparation was washed with water and drained.The preparation was absorbed with filter paper, dried, and observed using a microscope at 1000 times magnification [6].

Statistical analysis
The analysis carried out in this study used a Randomized Group Design.In this study, the objects were grouped into two groups, namely red cayenne pepper and green cayenne pepper products.The main research data used is the effect of the combination of red and green cayenne peppers on the chili sauce.All data were tabulated using Microsoft Excel 2016 and then processed using SPSS 26.0 for Windows.The data from the hedonic test and proximate analysis were analyzed using the difference test between formulas on each attribute using the one-way ANOVA test, then continued with the Tukey HSD test with a 95% trust level.

Product's Formulation and SOP of Onion Sauce Ny Hang
Based on the results of preliminary research, Onion Sauce Ny Hang, consisting of shallots, green cayenne chili, and red cayenne chili, is specified in the table below: Based on the research results, the stages of the Onion Sauce Ny Hang production process are outlined below:    The nutritional value of red chili onion sauce contains 2.54% ash, 31.52%fat, 3.86% protein, and 28.66% carbohydrates with a total energy of 413.75 Kcal/100 grams and energy from fat of 283.67 Kcal/100 grams, while the nutritional content of green chili onion sauce contains 2.32% ash, 31.13%fat, 2.80% protein, and 23.59% carbohydrates with a total energy of 385.73 Kcal/100 grams and energy from fat of 280.19 Kcal/100 grams.

Explanation of the Laboratory Analysis Results
Ash is a non-organic substance left over from the combustion of organic compounds.Ash content is the total amount of minerals contained in food [7].Ash content is related to the mineral content of an ingredient.Independent sample T-test results showed that the ash content of the products was significantly different (p = 0.000).Red chili onion sauce had an ash content of 2.54%, while green chili onion sauce had 2.32%.This shows that red chili onion sauce's ash content is higher than green cayenne sauce's ash content.
Fat is a macronutrient component that is slightly insoluble in water but soluble in nonpolar organic solvents.Fat content is mostly extracted with non-polar solvents, such as the soxhlet method [7].The results of the Independent Sample T-test showed that the fat content of the product was significantly different (p = 0.000).Red chili onion sauce has a fat content of 31.52%, while green chili onion sauce has 31.13%.This indicates the fat content of red cayenne onion chili sauce is higher than green cayenne onion chili sauce.
Protein levels are an important food substance for the body since this substance, as well as functioning as fuel in the body also functions as a building and regulating substance.protein is a supply of amino acids with the C, H, O, and N elements that are absent from fats and carbs [8].The analysis of protein content in food generally refers to total protein content.The results of the Independent Sample T-test showed that the protein content of the selected formula of onion sauce was significantly different (p = 0.000).Red chili onion sauce has a protein content of 3.86% BB, while green chili onion sauce has 2.80% BB.This shows that the protein content of red chili onion sauce is higher than the protein content of green s chili onion sauce.
Carbohydrate content is a nutrient in the form of organic compounds consisting of carbon, hydrogen, and oxygen atoms that are used as energy-forming materials [9].Carbohydrate content can be calculated using the by-difference method.Carbohydrate content is obtained from 100% minus the content of water, ash, fat, and protein.The results of the Independent Sample T-test showed that the carbohydrate content of the selected onion chili sauce formula was significantly different (p = 0.000).Red chili sauce has a carbohydrate content of 28.66% bb, while green chili sauce has 23.59% bb.This shows that the carbohydrate content of red cayenne onion chili sauce is higher than the carbohydrate content of green cayenne onion chili sauce.
Total energy indicates the total intake of nutrients from foods.The total energy is obtained from the accumulated intake of protein, fat and carbohydrates.Red chili onion sauce has a total energy of 413.75 kcal/100 grams.This is higher than green chili onion sauce, which is 385.73 kcal/100 grams.This can be caused by red chili onion sauce having a higher fat, protein, and carbohydrate content than green chili onion sauce.

2) Explanation of Advanced Research of Microbial Analysis's Result of chili onion sauce
Ny. Hang Food microbial analysis is an analysis used to identify microorganisms in samples through laboratory testing.Laboratory testing aims to conduct microbial quality control to count the number of colonies, isolate, and identify pathogenic bacterial contamination that may be present.The group of microorganisms in food consists of several species and strains of bacteria, yeasts, molds, and viruses that play an important role because they are able to cause damage, food-borne diseases, and function as food additives.Microbes in food, if their presence exceeds a certain limit, can pose a risk to health.
In this study, the microbiological tests used consisted of Total Plateau Number and Escherichia coli tests.ALT is the number of mesophilic aerobic microbes found per gram or per milliliter of sample determined by standard methods.ALT can be used as an indicator of the product sanitary hygiene process, environmental microbial analysis of finished products, indicators of the surveillance process, and as a basis for suspicion of the acceptability or unacceptability of a product based on its microbiological quality [10].The maximum limit of ALT is 1×10 colonies/gram, and E. coli is a short rod-shaped bacterium (coccobacillus) with, a gram-negative size of 0.4.Based on the results of further research on red chili onion sauce and green chili onion sauce, the results of microbiological analysis in Table 12 are as follows: The results of microbiological analysis of red chili onion sauce for Total Plate Numbers showed 3.6x10² samples (RM2.1),4.0x10¹ samples (RM2.2), and 1.2x10² samples (RM2.3), while green chili onion sauce showed numbers of 1.0x10² (RH2.1),1.0x10² (RH2.2), and 6.0x10² (RH2.3), and for Escherichia Coli bacteria, values showed zero.The microbiological analysis results in Table 4.5 state that Onion Sauce Ny Hang is in accordance with the Quality Requirements for Chili Sauce [2].
The compound capsaicin in chili peppers has antimicrobial properties [11], and the compounds diallyl disulfide and diallyl trisulfide in onions also have antibacterial properties.By causing an osmosis mechanism in microbial cells, salt solution kills germs by causing plasmolysis.When reacted with acids like vinegar and citric acid, NaCl, an antibiotic for microorganisms and harmful bacteria, has a greater ability to kill microbes.
The total plate number is an indicator of the number of microorganisms, especially spoilage microbes, present in the product.SNI 01-2976-2006 and 01-3546-2004 regarding chili and tomato sauce require a maximum ALT value of 1.0 x 10⁴ colonies/g and a maximum E. coli value of 3. Thus, the initial conditions of all Onion Sauce Ny Hang meet the microbiological quality requirements.

Conclusion
Based on the results of preliminary research and further research on Onion Sauce Ny.Hang, the following results were obtained: 1) According to preliminary research, there are 6 onion sauce formulas; for red chili onion sauce, there are 3 formulas (RM1, RM2, and RM3); and for green chili onion sauce, there are 3 formulas (RH1, RH2, and RH3) tested.The selected onion sauce is red chili onion sauce (RM2.2) and green chili onion sauce (RH2.2), with a concentration of 100 grams of shallots, 100 grams of cayenne pepper, 200 grams of red chili, 100 grams of cooking oil, 2 grams of salt, and 5 grams of broth powder.
2) The results of the chemical analysis of red chili onion sauce contain 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 onion 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.Total energy shows the total intake of nutrients from food.The total energy is obtained from the accumulated intake of protein, fat, and carbohydrates.Red chili onion sauce has a total energy of 413.75 kcal per 100 grams, which is higher than green chili onion sauce 385.73 kcal per 100 grams

Table 1
Onion sauce making equipment

Table 3
Composition of Making Green Chili Sauce Ny.Hang

Table 4 .
Onion Sauce Ny.Hang Formulation

Table 5
Chili Sauce Quality Requirements (SNI 01-2976-2006) Explanation of Chemical Analysis's Results (Nutritional Content) Advanced Research of Onion Sauce Ny.Hang Based on the results of advanced research on red chili sauce and green chili sauce.The results of nutritional content analysis which include chemical analysis in the form of proximate values (ash content, fat, protein, carbohydrates), total energy, and energy from fat, as shown in the table below:

Table 6
The Result of Onion Sauce Ny Hang's Chemical Analysis Based on Independent Sample T-test (p<0,05).Values followed by the same letter in each row indicate values that are not significantly different (p>0.05).

Table 7
Microbial Analysis's Results of Onion Sauce Ny Hang