| Abstrakt: |
The article discusses the formulation and organoleptic properties of Tinuktuk, a traditional spice sauce of the Simalungun ethnic group in Indonesia. The study aims to find the best formulation of ingredients, production process, and evaluate its organoleptic properties. Six formulations of Tinuktuk were tested, containing 8 to 15 ingredients, and three different production processes were used. The organoleptic test was conducted by fifty untrained panelists, and the results showed that the T3 formulation, which contained 15 ingredients and used a combination of production processes, had the highest organoleptic values. The article also provides information on the history, ingredients, and health benefits of Tinuktuk. [Extracted from the article] |
