Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

Tal palm plant is widely known and spread in Indonesia. However, the application of tal especially sap as another product limited. used mustard fermentation carbon source with rice water. The aim this study to find suitable ratio water for best physicochemical properties sensory characteristic fermented mustard. This experiment was using completely randomized design one factor 5 treatment groups. evaluation physichochemical performed measure total acidity, polyphenol, flavonoid. hedonic test untrained panelists determine score parameters such color, aroma, texture, taste. results showed that highest acidity 1,06% which found sample (0:1). However polyphenol 15,87 (mg GAE/g) flavonoid 4,52 QE/g) when similar (1:1). Based on evaluation, (3:1) has color 3,17 ; aroma 3,00; taste 3,00. Accordingly, provide data enhance economical value development sap.