QUALITY ANALYSIS OF "SAMBAL TEMPOYAK" WITH VARIATION ADDITIONS OF SALT, TYPES OF CHILI AND STABILIZER

Tempoyak is fermented by using over-ripe Durian fruit with the addition of salt 1-1.5 % or more for 3-7 days.
The research has been conducted with the aim to analyze the chemical properties, microorganisms and
organoleptic of ―sambal tempoyak‖. The research was conducted in two stages. Phase 1 was the tempoyak
manufacture variation with the addition of salt treatment (0, 1, 1.5%). Phase 2 was the manufacture of ―sambal
tempoyak‖ with two treatments, namely the treatment of variety of chilli (red chili, red chili combination with
green chili, green chili) and the treatment of the addition of stabilizer (CMC 1% and 1% gum arabic). The result
showed that the panelists preferred of ―sambal tempoyak‖ with salt concentration on ―tempoyak‖ processing as
much as 1.5%. The results of chemical analysis showed that all treatments have met the quality requirements of
―sambal‖ that is a minimum of 40% total solids. The results of microbiological analysis indicated that all
treatments can maintain its quality up to two weeks. Organoleptic analysis results shows treatment with either red chili variation using a stabilizer CMC or gum arabic is preferred by the panelists compared with green chili
variations and combinations of red and green chili peppers.