Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant

Abstract

This study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.