PENGARUH PERBANDINGAN SARI BENGKOANG DENGAN SARI ASAM JAWA DAN JENIS ZAT PENSTABIL TERHADAP MUTU SIRUP ASAM JAWA
ABSTRACT: The aim of this
research was to determine the effect of ratio of yam and tamarind juices and
the type of stabilizer on the quality of tamarind syrup. This research was
using factorial Completely Randomized Design (CRD) with two factors, i.e : ratio
of yam and tamarind juices (S) ( 30:70%, 40:60%, 50:50%, 60:40%, 70:30%) and
type of stabilizer (xanthan gum, arabic gum, and guar gum). The analyzed
parameters were vitamin C content, total soluble solid, total acid, pH,
viscosity, and organoleptic values (colour, aroma, and taste). The results
showed that the ratio yam and tamarind juices had highly significant effect on
vitamin C content, total soluble solid, total acid, pH, viscosity, and
organoleptic values (colour,aroma, and taste). Type of stabilizer had highly
significant effect on viscosity and organoleptic values of taste. The interaction
of the two factors had highly significant effect on organoleptic values of
taste. The best treatment which gave the best effect on the juice was 30:70% of
yam and tamarind juices and xanthan gum.
Penulis: Fitri Utami
Kode Jurnal: jppertaniandd160439
