Developing of Sauce Product Based on Scad Fish and Kecombrang Flower

Sauce is one of favorite food product in Indonesia. Generally, Indonesian made sauce from chilli, salt, onion, and garlic. Sometimes they add another ingredients such as fish, kecombrang flower, and many others of herbs. Therefore, scad fish and kecombrang flower potentially can be added as a sauce ingredient. Scad fish contain 22 % of protein and 1,7 % of fat while kecombrang flower has a nice aroma. This research was to obtain the optimum formulation of sauces which is made from scad fish, sauce, and kecombrang flower. Mixture design was used as research method and supported by Design Expert 12® program. The results was analyzed using ANOVA and the optimum formula determine by desirability value. The research show that the optimum formula is obtained by composing of 45.52% scad fish, 44.72% sauce, and 9.76% kecombrang flower with score of desirability is 59.6%. From this optimum formula, sauce has 67.71◦Hue of color test, 37.66% of water, 5.28 % of ash content, 18.77% of fat content, 19.39% of protein content, and 15.66% of carbohydrate content. Sauce has a red rather yellowish color (score 3.40), a little bit fishy aroma (score 3.77), a little bit spicy (score 3.06), and a little bit fibrous texture (score 3.37).