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Mar 12, 2025
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Nov 6, 2025
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Dec 22, 2025
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Abstract

Guar gum is a thickening agent that has the advantage of increasing viscosity even when added in low concentrations, has a neutral taste and aroma and is easily soluble in water when compared to other types of seed gum. The utilization of guar gum as a thickening agent is reported to be able to produce good viscosity. The use of thickening agents is necessary in the manufacture of tomato sauce because tomatoes contain a high enough water content to produce a watery textured sauce. Therefore, the addition of a thickening agent in the form of guar gum is done to improve the texture of tomato sauce. The purpose of this study was to determine the best concentration of guar gum on pH, viscosity, total soluble solids and organoleptic levels of tomato sauce. The method used in this research was a laboratory experiment using a completely randomized design (CRD) with guar gum concentration treatment (0.4, 0.5, 0.6, 0.7 and 0.8%). The analysis tested in this study was pH, viscosity, total soluble solids and organoleptic test. Data analysis was performed with Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 23 and for non-parametric data using Kruskal-Wallis. The results showed that the addition of guar gum had a very significant effect on the pH, viscosity and total soluble solids of tomato sauce. The best treatment was A5 with a guar gum concentration of 0.8%, which gave the best results.


 


Keywords: Guar Gum; pH; Tomato Sauce; Total Dissolved Solids; Viscosity.


 

Keywords

Guar Gum; pH; Tomato Sauce; Total Dissolved Solids; Viscosity

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How to Cite
Intarina Suswi Suyantari, I. S. S. (2025). Analysis of Characteristics and Organoleptic of Tomato Sauce with the Addition of Various Concentration Levels of Guar Gum: Analisis Karakteristik dan Organoleptik Saus Tomat dengan Penambahan Berbagai Tingkat Konsentrasi Guar Gum. Food Science and Technology Journal (Foodscitech), 112–122. https://doi.org/10.25139/fst.vi.9946

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