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KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION)

Main Authors: Purawisastra, Suryana; Puslitbang Gizi dan Makanan, Yuniati, Heru; Puslitbang Gizi dan Makanan
Format: Article application/pdf eJournal
Bahasa: ind
Terbitan: Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik , 2013
Online Access: http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3122
ctrlnum article-3122
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="id-ID">KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION)</title><creator>Purawisastra, Suryana; Puslitbang Gizi dan Makanan</creator><creator>Yuniati, Heru; Puslitbang Gizi dan Makanan</creator><description lang="id-ID">ABSTRACT Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added.&#xA0; The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p &#xA3; 0.05). The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one. &#xA0;Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2): 173-179] Keywords: sodium content, chili sauce, food additives.</description><publisher lang="en-US">Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik</publisher><contributor lang="id-ID"/><date>2013-07-04</date><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3122</identifier><source lang="en-US">Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research); Vol 33, No 2 (2010)</source><source lang="id-ID">Jurnal Penelitian Gizi dan Makanan; Vol 33, No 2 (2010)</source><language>ind</language><recordID>article-3122</recordID></dc>
language ind
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author Purawisastra, Suryana; Puslitbang Gizi dan Makanan
Yuniati, Heru; Puslitbang Gizi dan Makanan
title KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION)
publisher Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
publishDate 2013
url http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3122
contents ABSTRACT Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added. The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p £ 0.05). The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one. Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2): 173-179] Keywords: sodium content, chili sauce, food additives.
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