Effect of Oil Palm Frond-Derived Carboxymethyl Cellulose (CMC) on the Physicochemical and Sensory Characteristics of Chili Sauce
DOI:
https://doi.org/10.70716/reswara.v4i3.697Keywords:
Oil Palm Frond, carboxymethyl cellulose, chili sauce, physicochemical properties, sensory evaluationAbstract
Oil palm fronds are abundant agricultural biomass with high cellulose content that can be converted into carboxymethyl cellulose (CMC) as a natural food thickener. This study aimed to evaluate the effect of oil palm frond-derived CMC on the physicochemical and sensory characteristics of chili sauce and to determine the optimum CMC concentration. A completely randomized design was applied using four CMC concentrations (0, 0.5, 1.0, and 1.5%) with three replications for each treatment. The evaluated parameters included moisture content, pH, crude fiber, texture, vitamin C, viscosity, aroma, and taste. Data were analyzed using one-way analysis of variance followed by Duncan's multiple range test at a 5% significance level. The results showed that increasing CMC concentration significantly reduced moisture content from 84.55% to 83.30% while increasing pH from 3.97 to 4.15, crude fiber from 1.24% to 1.72%, texture from 1.33 to 2.14 N, vitamin C from 22.81 to 24.44 mg/100 g, and viscosity from 2,334.33 to 4,275.00 cP (p < 0.05). Sensory evaluation also showed significant differences, with the 1.0% CMC treatment receiving the highest aroma (4.80) and taste (4.90) scores. These findings indicate that oil palm frond-derived CMC can serve as an effective natural thickening agent for chili sauce, with a concentration of 1.0% providing the best balance between physicochemical quality and consumer acceptance.
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