PENGARUH PERBANDINGAN BUBUR BUAH BELIMBING DENGAN BUBUR LABU KUNING DAN KONSENTRASI NATRIUM BENZOAT TERHADAP MUTU SAUS BELIMBING
ABSTRACT: The aim of this
research was to determine the effect of ratio of starfruit with pumpkin pulps
and concentration of sodium benzoate
on the quality
and sensory test
of starfruit sauce.
This research was
using factorial Completely
Randomized Design (CRD) with
two factors, i.e
:ratio of starfruit
with pumpkin pulps
(P)(90:10%, 85:15%, 80:20%,
75:25%) and concentration of
sodium benzoate (S) (0, 0,1, 0,2, 0,3%). The analyzed parameters were water
content (%), ash content (%), total microbes
(Log CFU/g), total
acid (%), vitamin
C content (mg/100
g sample), total
soluble solid (oBrix),
pH, viscosity, and organoleptic
value (colour, aroma, and taste).The result showed that ratio starfruit with
pumpkin pulps had highly significant
effect on water content
(%), total microbes
(Log CFU/g), total
acid (%), vitamin
C content (mg/100 g sample), total soluble solid (oBrix),
pH, viscosity, and organoleptic values (colour, aroma, and taste). The
concentration of sodium benzoate had highly significant effect on water
content (%), ash content (%), total microbes (Log CFU/g),
total acid (%), vitamin C content (mg/100 g sample), total soluble solid
(oBrix), pH, viscosity, and organoleptic value of colour; and had
no effect on
organoleptic value of
aroma and taste
and hedonic taste.
The interaction of
the two factors
had highly significant effect on total microbes (Log CFU/g) and had
significant effect on organoleptic value of colour. The best treatment which
gave the best
effect on starfruit
sauce was 90:10%
of starfruit with
pumpkin pulps and
0,2% sodium benzoat.
Penulis: Khasya Rahmi Sitompul,
Ismed Suhaidi, Terip Karo-Karo
Kode Jurnal: jppertaniandd150030
