PROCESS DEVELOPMENT FOR REDUCED SODIUM AND SUGAR OF READY-TO-USE CONCENTRATED TAMARIND SAUCE FOR COMMERCIALIZATION

Abstract

This research aims to develop a process for producing ready to used tamarind sauce that reduces the sodium and sugar content from sweet tamarind for a commercial extension. The results showed that the quality of raw materials affected the quality of the final product that must be considered. The production capacity can be expanded to 20 kilograms per time by putting the ingredients in a stainless steel container size 40 x 40 cm and then thermal sterilized by using steam at 85^oC for 30 minutes in the close system. Then fill in a sterilized glass bottle, made it cool immediately. The quality attributes of the products, especially the color values ​​and the water activity were slightly different (p £ 0.05) from the prototype. It does not affect the chemical and microbiological properties. Therefore, the product is safe. The operator can use this production process to actually extend the commercialization in the future.