Abstract:
This study was undertaken to investigate the different method of preparing chilli sauce. A comparison between traditional cooking method and cooking by Ohmic heating was made. Ohmic heating method reduces the time in the chilli sauce making process. It also has the ability to provide exceptionally rapid uniform heating of the product. This method provides a high degree of microbiological security, as testing has demonstrated that there is narrow range lethality from the surface to the center of the particulates. Some of analysis was used to determine the characteristics of the new version of chilli sauce. These are the proximate analysis that was determined for the nutrients value. For shelf life analysis, Microbiology test was used to examine which method is safer and have lower microbe number. In the sauce production, pH value also include in the most important characteristic of the sauce. The less the pH value, the more secure is the sauce from the growth of microbe. Sensory Evaluation analysis was used to investigate the acceptance of the chilli sauce with Averrhoa bilimbi. The results of the study indicated that all panellist accepted the new production of this chilli sauce with Averrhoa bilimbi . Finally, from the analysis, the technology applied to the sample was absolutely achieved to the main objective in this sauce production.
