Inovasi Produk Saus Tomat Menggunakan Tepung Labu Kuning Sebagai Pengental

Abstract

Tomato sauce is a processed product commonly used as a condiment in various food dishes. Besides providing a distinctive flavor, tomatoes are also a source of vitamins and minerals, including Vitamin C, Vitamin B, Vitamin E, and provitamin A carotenoids. In its production process, tomato sauce requires a thickening agent to achieve the desired texture. On the other hand, pumpkin is one of the agricultural commodities with significant potential for cultivation in Indonesia, with a notable increase in production from year to year. The purpose of this activity is to innovate the production of tomato sauce by utilizing pumpkin flour as a natural thickening agent. Experimental methods are employed in this activity, involving the production of tomato sauce with a thickening agent derived from pumpkin flour. The results of the activity indicate that pumpkin flour has a distinctive orange-yellow color. The resulting tomato sauce has a thick texture and satisfies the palates of the panelists involved in sensory tests. Tomato sauce thickened with pumpkin flour offers an interesting alternative in producing healthy and natural tomato sauce products. The potential use of this natural ingredient can add value to the food and beverage industry while promoting the utilization of local resources such as pumpkins. Thus, this activity has the potential to advance the food and agriculture industry in Indonesia