The Effect of Andaliman Comparison with Kecombrang Stems and Drying Temperatures on the Quality of Andaliman Chili Powder

Oct 13, 2025 by sorusgentrification.com 28 views

The Effect of Andaliman Comparison with Kecombrang Stems and Drying Temperatures on the Quality of Andaliman Chili Powder

Introduction

Andaliman Sambal, a traditional Batak spice, is renowned for its unique numbing sensation and aroma. In recent years, this spice has been transformed into a practical powder, making it more accessible to consumers. However, the quality of this powder can be influenced by various factors, including the ratio of Andaliman to Kecombrang stems and the drying temperature. This study aims to explore the effect of these factors on the quality of Andaliman sambal powder, with the ultimate goal of producing an optimal-tasting product.

Background

Andaliman Sambal is a staple spice in Batak cuisine, known for its distinctive numbing sensation and aroma. The spice is typically made from the fruit of the Andaliman tree (Zanthoxylum acanthopodium), which is native to the tropical forests of Indonesia. In recent years, the spice has been commercialized, and its powder form has become increasingly popular among consumers. However, the quality of this powder can be influenced by various factors, including the ratio of Andaliman to Kecombrang stems and the drying temperature.

Methodology

This study was conducted at the Food Technology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan. The research used the Complete Random Design Method (RAL) with two main factors: Factor A, which compared the ratio of Andaliman to Kecombrang stems, and Factor B, which examined the effect of drying temperature. The four levels of Factor A were:

A1: 25% Andaliman: 75% Kecombrang stems
A2: 50% Andaliman: 50% Kecombrang stems
A3: 75% Andaliman: 25% Kecombrang stems
A4: 100% Andaliman: 0% Kecombrang stems

The three levels of Factor B were:

B1: 50 ° C
B2: 60 ° C
B3: 70 ° C

The parameters analyzed included water content, ash content, vitamin C content, total acids, numbing scores, organoleptic scores (color, aroma, taste, consumer acceptance), and antioxidant activity.

Results

The results of the study show that the comparison of Andaliman and Kecombrang stems has a very significant effect on water content, ash content, vitamin C content, total acids, numbing scores, and organoleptic scores (color, aroma, taste, consumer acceptance). The drying temperature also shows a very significant effect on water content, ash content, vitamin C content, numbing scores, and organoleptic scores (color, aroma, taste, consumer acceptance). The interaction between the two factors has a significant effect on ash levels, vitamin C levels, total acids, numbing scores, organoleptic scores (aroma), and consumer acceptance.

Best Formula

The best formula for Andaliman chili powder is produced with a ratio of 75% Andaliman: 25% Kecombrang rods dried at 50 ° C. This formula produces Andaliman sambal powder with the best quality and is more accepted by panelists.

Why is the Ratio and Drying Temperature Important?

The comparison of Andaliman and Kecombrang stems affects the taste and aroma. Kecombrang stems provide a slightly fragrant sour taste and aroma. Its effect on numbing scores and antioxidant activity also needs to be further investigated.

Drying temperatures affect the water content, ash content, and vitamin C levels. Too high temperature can cause nutritional damage and changes in organoleptic characteristics. The temperature of 50 ° C produces products with low water content and maintains nutrients and aromas.

Conclusion

This study has succeeded in revealing the effect of the comparison of Andaliman and Kecombrang stem and the drying temperature of the quality of Andaliman chili powder. The best formula produced provides important information for the development of Quality of andaliman Powder Sambal products and is accepted by consumers. Subsequent research can focus on further testing related to antioxidant activity and other sensory characteristics for optimizing the andaliman chili powder formula.

Recommendations

Based on the findings of this study, the following recommendations are made:

The ratio of 75% Andaliman: 25% Kecombrang rods should be used as the standard formula for Andaliman chili powder.
The drying temperature of 50 ° C should be used as the optimal temperature for drying Andaliman sambal powder.
Further research should be conducted to investigate the effect of Kecombrang stems on numbing scores and antioxidant activity.
The effect of drying temperature on water content, ash content, and vitamin C levels should be further investigated to optimize the drying process.

Future Research Directions

This study has provided valuable insights into the effect of the comparison of Andaliman and Kecombrang stem and the drying temperature on the quality of Andaliman chili powder. However, there are still many areas that require further investigation. Some potential future research directions include:

Investigating the effect of Kecombrang stems on numbing scores and antioxidant activity.
Examining the effect of drying temperature on water content, ash content, and vitamin C levels.
Optimizing the drying process to produce Andaliman sambal powder with the best quality and nutritional content.
Developing new formulas for Andaliman chili powder that incorporate other ingredients or spices.

Limitations of the Study

This study has several limitations that should be acknowledged. Firstly, the study only examined the effect of two factors, namely the ratio of Andaliman to Kecombrang stems and the drying temperature. Other factors, such as the type of Andaliman fruit used or the processing conditions, may also affect the quality of Andaliman sambal powder. Secondly, the study only analyzed a limited number of parameters, including water content, ash content, vitamin C content, total acids, numbing scores, and organoleptic scores. Other parameters, such as the content of other nutrients or the presence of contaminants, may also be important. Finally, the study only used a limited number of panelists to evaluate the organoleptic scores, which may not be representative of the broader population.

Conclusion

In conclusion, this study has provided valuable insights into the effect of the comparison of Andaliman and Kecombrang stem and the drying temperature on the quality of Andaliman chili powder. The best formula produced provides important information for the development of Quality of andaliman Powder Sambal products and is accepted by consumers. Subsequent research can focus on further testing related to antioxidant activity and other sensory characteristics for optimizing the andaliman chili powder formula.
Frequently Asked Questions (FAQs) about Andaliman Chili Powder

Q: What is Andaliman Sambal?

A: Andaliman Sambal is a traditional Batak spice that is known for its unique numbing sensation and aroma. It is typically made from the fruit of the Andaliman tree (Zanthoxylum acanthopodium), which is native to the tropical forests of Indonesia.

Q: What is the difference between Andaliman and Kecombrang stems?

A: Andaliman and Kecombrang stems are two different ingredients that are used to make Andaliman sambal powder. Andaliman is the main ingredient, while Kecombrang stems are added to provide a slightly fragrant sour taste and aroma.

Q: What is the best ratio of Andaliman to Kecombrang stems?

A: The best ratio of Andaliman to Kecombrang stems is 75% Andaliman: 25% Kecombrang rods. This ratio produces Andaliman sambal powder with the best quality and is more accepted by panelists.

Q: What is the optimal drying temperature for Andaliman sambal powder?

A: The optimal drying temperature for Andaliman sambal powder is 50 ° C. This temperature produces products with low water content and maintains nutrients and aromas.

Q: How does the drying temperature affect the quality of Andaliman sambal powder?

A: The drying temperature affects the water content, ash content, and vitamin C levels of Andaliman sambal powder. Too high temperature can cause nutritional damage and changes in organoleptic characteristics.

Q: What are the benefits of using Andaliman sambal powder?

A: Andaliman sambal powder has several benefits, including its unique numbing sensation and aroma, as well as its potential health benefits. It is also a versatile ingredient that can be used in a variety of dishes.

Q: Can I use Andaliman sambal powder in my cooking?

A: Yes, you can use Andaliman sambal powder in your cooking. It is a versatile ingredient that can be used in a variety of dishes, including soups, stews, and stir-fries.

Q: How do I store Andaliman sambal powder?

A: Andaliman sambal powder should be stored in a cool, dry place to maintain its quality and freshness. It is also recommended to store it in an airtight container to prevent moisture and air from entering.

Q: Can I make my own Andaliman sambal powder at home?

A: Yes, you can make your own Andaliman sambal powder at home. However, it is recommended to use a commercial product that has been processed and packaged properly to ensure its quality and safety.

Q: What are the potential side effects of consuming Andaliman sambal powder?

A: Andaliman sambal powder is generally considered safe to consume. However, it may cause allergic reactions or interact with certain medications in some individuals. It is recommended to consult with a healthcare professional before consuming Andaliman sambal powder, especially if you have any underlying health conditions.

Q: Can I use Andaliman sambal powder as a spice or seasoning?

A: Yes, you can use Andaliman sambal powder as a spice or seasoning. It is a versatile ingredient that can be used to add flavor and aroma to a variety of dishes.

Q: How do I use Andaliman sambal powder in my cooking?

A: Andaliman sambal powder can be used in a variety of dishes, including soups, stews, and stir-fries. It can be added to the dish during cooking or used as a seasoning to add flavor and aroma.

Q: Can I use Andaliman sambal powder in my baking?

A: Yes, you can use Andaliman sambal powder in your baking. It can be used to add flavor and aroma to baked goods, such as cakes, cookies, and breads.

Q: How do I store Andaliman sambal powder in my pantry?

Q: Can I use Andaliman sambal powder in my smoothies or juices?

A: Yes, you can use Andaliman sambal powder in your smoothies or juices. It can be added to the mixture during blending or used as a seasoning to add flavor and aroma.

Q: How do I use Andaliman sambal powder in my cooking for medicinal purposes?

A: Andaliman sambal powder has been traditionally used in medicine for its potential health benefits. It can be used to treat a variety of ailments, including digestive issues and respiratory problems. However, it is recommended to consult with a healthcare professional before using Andaliman sambal powder for medicinal purposes.

Q: Can I use Andaliman sambal powder in my cooking for spiritual purposes?

A: Yes, you can use Andaliman sambal powder in your cooking for spiritual purposes. It has been traditionally used in spiritual practices for its potential to promote spiritual growth and well-being. However, it is recommended to consult with a spiritual leader or practitioner before using Andaliman sambal powder for spiritual purposes.