Effect of palm oil brown sugar and Andaliman extract addition in the production of sweet sauce based on palm kernel meal (Elaeis guineensis Jacq.)

Palm oil brown sugar (POBS) produced by processing palm oil sap has a similar taste to brown sugar but at a more affordable price. Andaliman is a plant that is often used in typical North Sumatran dishes. It has a bitter taste and distinctive aroma due to the essential oil content. The addition of Andaliman extract will give a distinctive taste of Andaliman with relatively high phenol and flavonoid content. The purpose of this study was to determine the effect of adding palm brown sugar and Andaliman extract on the quality of palm kernel meal sweet sauce (PKMSS). The design used in this study was a factorial Completely Randomized Design (CRD) model with two factors, that is the percentages of palm oil brown sugar (POBS) (60%, 75% and 90%) and the percentages of Andaliman extract (0%, 0.5%, 1.0% and 1.5%). The parameters observed were total soluble solids, reducing sugars, protein, pH, total phenols, total flavonoids, brightness (L*) and color index (°Hue). The results obtained showed that the percentage of POBS had a significant effect (p<0.01) on total soluble solids, reducing sugars, pH, total phenols and total flavonoids of PKMSS. Moreover, Andaliman extract had a significant effect (p<0.01) on pH, total phenol, total flavonoids, brightness (L*) and color index (oHue). Based on the parameter analyzed, the best PKMSS was produced from 75% of POBS and 1.0% of Andaliman extract. The product meets the quality parameter of Indonesian National Standard (SNI 01-3542-2013) for sweet sauce product and contains a good amount of phenols and flavonoids.