Food And Nutrition

Saturday, December 1, 2007

QUALITY EVALUATION OF SOME TOMATO SAUCE BRANDS

QUALITY EVALUATION OF SOME TOMATO SAUCE BRANDS*)

Kesuma Sayuti, Novizar Nazir, Melindasari, and Asni Yusni Pitri
Department of Agricultural Technology,
Faculty of Agriculture, Andalas University, Padang.

Abstract

This study was conducted in Laboratory of Balai Standarisasi Industri dan Perdagangan, Ulu Gadut, Padang, West Sumatera, in December 2004 – January 2005. The objective of this study was to evaluate the quality of some tomato sauce brands, including quality of physics, chemist, and the colony of microbes.

Samples were taken from two places, Supermarket (3 brands of sample/A,B,C Product) and Traditional Market (1 brands of sample/D Product). Data collected were pH, total solid, food colorants, benzoate, metal pollutant, Arsenicum, total plate count, total mold and organoleptic test. D Product was compared with A, B, C Product and then each of them was compared with Indonesia National Standard (Standar Nasional Indonesia/SNI).

The results showed that the character of all of the product were in save level, except level of pH and benzoate of all of the product were higher than level of SNI and total solid of D product was lower than level of SNI . Smell, taste, and color of D product were not specific.