This study aims to determine the effect of adding various types of thickeners and sweeteners to the quality of tomato sauce. This research lasted for 3 months, from December 2020 to February 2021 this research used the RAL method with two types of treatment, the first factor was various types of thickening agents, namely CMC (Carboxymethyl Cellulose) thickener 7% (K1), cornstarch 7% ( K2) and tapioca flour 7% (K3) while the second factor is various types of commercial/non-commercial sweeteners, namely 22% granulated sugar (G1), 5% commercial stevia sweetener (G2), 3% non-commercial natural stevia powder ( G3) and 6% sucralose (G4) sweetener. The treatment was repeated 3 times so that 36 experimental units were obtained. There are 2 observed variables, namely sensory quality and proximate quality. Sensory quality includes color, aroma, texture, and taste, while proximate quality includes water content, fiber content, total sugar content, and viscosity. The data obtained were analyzed using IBM SPSS 23 License Authorization Wizard software
The results of the sensory quality research significantly affected all color, aroma, texture and taste tests, while the proximate quality of all interaction treatment tests (GxK) had a significant effect but the thickening agent (K) treatment on water content, fiber content, and total sugar content did not significant effect while the treatment of sweetener (G) and viscosity did not have a significant effect. And the interaction between the two sensory qualities and proximate quality had a significant effect on all tests. The best treatment was G4K3 with a moisture content value of 87.76%, fiber content 12.18%, total sugar content 66.70% and viscosity 3.33 mPa.s and sensory value of color 5 (somewhat like), aroma 5 (somewhat like), texture 5 (slightly like) and taste 5 (slightly like)