PENGARUH PERBANDINGAN SARI BUAH SIRSAK DENGAN MARKISA DAN KONSENTRASI GUM ARAB TERHADAP MUTU SORBET AIR KELAPA
ABSTRACT: Coconut water from
ripe coconut are side product and rarely used in small amount. The aim of this
research was to find the effect of ratio of Soursop Juice with Passion Fruit
Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet.
This research had been conducted using factorial completely randomized design
with two factors, i.e ratio of soursop juice with passion fruit juice (B):
(80%:20%, 60%:40%, 40%:60%, 20%:80%) and concentration of arabic gum (G): (0%,0,1%, 0,2%, 0,3%). Parameters analized
were vitamin C content, total acid, total soluble solid, fiber content, melting
speed, organoleptic of color, flavor, tasteand texture. The results shows that
the the effectof ratio of soursop juice with passion fruit juice had highly
significant effect on vitamin C content, total acid, total soluble solid, fiber
content, melting speed, organoleptic of color, flavor, tasteand texture. Ratio
of soursop juice with passion fruit juice of (20%:80%) produced the best
coconut water sorbet and more acceptable. Arabic gum of 0,3% produced the best
coconut water sorbet.
Penulis: Ririn Carolina
Silalahi, Ismed Suhaidi, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140243
