Diversifikasi Sambal Ikan Tandipang Asap Dalam Jar

Abstract

Smoked tandipang fish chili sauce is a diversified fishery product with potential as a specialty food souvenir from North Sulawesi. This study aimed to develop tandipang fish chili sauce packaged in jars, identify the formulation with the best quality, and evaluate its shelf life. A factorial completely randomized design was employed, with data analyzed using ANOVA. Three chili sauce variants—onion chili sauce, green chili sauce, and grilled rica—were evaluated after 0, 1, 2, and 3 weeks of storage at room temperature (28°C). The results indicated differences in quality among the three formulations. Based on moisture content measurements, grilled rica was the best-performing product because it had the lowest moisture content. Organoleptic and microbiological assessments indicated that all three variants remained suitable for consumption for up to three weeks when stored at room temperature.