Antioxidant Activity and Organoleptic Quality of Traditional Batak Dried Arsik Seasoning
DOI:
https://doi.org/10.24114/ijcst.v9i2.74628Keywords:
dried arsik seasoning, antioxidant activity, DPPH, organoleptic evaluation, traditional Batak spicesAbstract
Arsik is a traditional Batak cuisine prepared using various spices that contain bioactive compounds with potential antioxidant properties. The development of dried arsik seasoning offers advantages in terms of practicality, shelf life, and product diversification while maintaining the characteristic flavor of traditional arsik. This study aimed to evaluate the antioxidant activity and organoleptic quality of dried arsik seasoning formulated with different proportions of cayenne pepper and candlenut. Three formulations (F1, F2, and F3) were extracted using the maceration method with 96% ethanol and subsequently evaluated for antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. Organoleptic evaluation was conducted by 20 panelists using a 9-point hedonic scale based on color, aroma, taste, and texture attributes. The results showed that formulation F2 exhibited the highest extraction yield (57.1%) and antioxidant activity with a DPPH inhibition value of 70.2%, followed by F3 (68.9%) and F1 (36.3%). Organoleptic assessment indicated that F2 achieved the highest overall acceptance score (7.71), followed by F3 (7.25) and F1 (5.45). The higher antioxidant activity observed in F2 was associated with its balanced composition of spices, particularly cayenne pepper, which is known to contain antioxidant compounds such as phenolics and flavonoids. These findings suggest that formulation F2 is the most promising dried arsik seasoning formulation due to its high antioxidant activity and favorable consumer acceptance.
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