The effect of addition of andaliman (Zanthoxylum acanthopodium DC) on the quality of andaliman condiment

Abstract

The purpose of this research was to introduce the traditional food in North Sumatera and to find the effect of andaliman addition on the quality and organoleptic acceptance of condiment. The research was conducted using a non-factorial randomized block design with andaliman addition (2%, 4%, 6% and 8%) of mixture of seasoning as the factor. The results showed that the different addition of andaliman very significant different (P < 0.01) effect on organoleptic score of colour and significantly different (P < 0.05) from the moisture content, ash content, ascorbic acid, organoleptic score of bitterness, organoleptic score of taste but giving effect is not significantly different (P > 0.05) from pH value and organoleptic score of flavour.