KARAKTERISTIK FISIK-KIMIA, DAN SENSORI SAUS TOMAT DENGAN FORMULASI FILLER ALAMI BUBUR LABU SIAM (Sechium edule) DAN PEPAYA (Carica papaya L .)

Tomato sauce is a popular food product whose physical, chemical, and sensory characteristics can be enhanced through the substitution of natural fillers using a combination of chayote (Sechium edule) and papaya (Carica papaya L.) purees.This study employed a Completely Randomized Design (CRD) comprising 9 treatment levels of filler ratios (B1–B9) and 1 control, with two analytical replications. The ANOVA results α = 0,05 indicated that formulation variations significantly affected all physicochemical parameters of the tomato sauce. Increasing the proportion of papaya puree significantly increased the highest total
pectin content in B9 (3.58%), total soluble solids in B7 (21.55 °Brix), and total carotene in B9 (3.62 mg/100g), while the highest viscosity was achieved by B5 (19,808.00 cPs). The Friedman test revealed that treatments significantly influenced the sensory attributes of color and texture, but had no significant effect on aroma, flavor, and overall acceptability. Based on De Garmo’s effectiveness index method, treatment B9 (6 g chayote : 54 g papaya) was determined as the best formulation with an effectiveness value of 0.8272, producing superior physicochemical quality, an appealing red-orange visual appearance, and a thick, homogenous texture preferred by the panelists.