PENGARUH PERBANDINGAN BUBUR BUAH BELIMBING DENGAN BUBUR LABU KUNING DAN KONSENTRASI NATRIUM BENZOAT TERHADAP MUTU SAUS BELIMBING

Edit
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.
Keyword: Pumpkin, sauce, sodium benzoate, starfruit
Penulis: Khasya Rahmi Sitompul, Ismed Suhaidi, Terip Karo-Karo
Kode Jurnal: jppertaniandd150030

Artikel Terkait :

Jp Pertanian dd 2015