Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar

¹ Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia, 11480
² Management Department, BINUS Business School Master Program, Bina Nusantara University, Jakarta, Indonesia, 11480
³ Management Department, BINUS Business School Doctor of Research in Management, Bina Nusantara University, Jakarta, Indonesia, 11480
⁴ Binus Entrepreneurship Center, Management Department, Bina Nusantara University, Jakarta, Indonesia, 11480

^* Corresponding author: diana.lo@binus.ac.id

Abstract

This experiment aimed to determine the best formulation of pickled daikon (radish) made from white vinegar to have similar physicochemical and sensory acceptance to pickled daikon made from rice vinegar. White and rice vinegar, as well as an increase in sugar level (10%, 12.5%, 15%), was assessed in this product development experiment which then was analyzed physically (color), chemically (pH, °Brix, water activity - aw, and titratable acidity), and organoleptically using Hedonic and Just-About-Right (JAR) test. Results showed that pickled daikon made with 15% sugar and white vinegar was the best formulation with a similar physicochemical and sensory profile to pickled daikon made from rice vinegar. This formulation has a better liking than the commercial product. The study of white vinegar as a substitute for rice vinegar in pickled daikon formulation offers practical solutions for ingredient availability and cost-effectiveness. Nevertheless, the penalty analysis indicated that the sour aroma of this formulation was still too little.