Preparation of instant holat spices with two formulas and sensory evaluation
Wahyu Haryati Maser, Emma Marsella
Holat is an indigenous traditional food of Indonesia that is a typical food of Tapanuli Selatan, Sumatera Utara. The objectives of this study were to prepare and compare the consumer acceptability of instant holat spices. The sensory characteristics of fresh and dry ingredients formulas were analyzed. Instant holat spices from dry and fresh ingredients formulas showed a significant differences (p < 0.05) from colour characteristics and overall acceptability. The formula of dry ingredients with 25 g shavings of the Balakka stem, 20 g onion, 10 g garlic, 3 g ginger, 5 g spring onion, 5 g lemongrass, and 4 g salt were highly acceptable after cooking with tilapia by panellists regarding taste and aroma than the formula of fresh ingredients. Holat product of dry and fresh spices showed a significant difference (p < 0.05) for aroma and taste. Further research is the physicochemical and microbiological quality of the holat product.