Abstract Cincalok has a pungent smell and salty-sour taste and is served with various recipes to improve its quality. Herbs in cincalok enhance sustainability by lowering the demand for artificial additives in meals. This study aims to compare the physicochemical properties and proximate compositions of cincalok before and after adding red onion powder (ROP), red chilli pepper powder (RCPP), and musk lime juice (MLJ). Three variations of cincalok were made by mixing commercial cincalok with 5% of ROP, RCPP, and MLJ and fermenting for ten days at room temperature. The samples’ physicochemical properties (pH, water activity, titratable acidity and colour) and proximate compositions were measured. The results showed that the pH decreased after mixing and fermentation. The water activity ranged from 0.88 to 0.86, and titratable acidity from 2.54 to 1.96 after fermentation for all samples. The result also showed that cincalok mixing with RCPP had the highest value of ash (12.48%), protein (19.54%), fat (7.00%), and fibre (6.42%) content after fermentation. In conclusion, incorporating ROP, RCPP, and MLJ into cincalok influences its physicochemical and proximate composition, highlighting the benefits of using locally sourced herbs as natural food additives.
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