PENGARUH PERBANDINGAN SARI LABU KUNING DENGAN SARI NENAS DAN PENAMBAHAN GELATIN TERHADAP MUTU SORBET AIR KELAPA
ABSTRACT: The aim of this
research was to find the effect of ratio of pumpkin juice with pineapple juice
and gelatin concentration on the quality of coconut juice sorbet made from the
mixture of pumpkin juice with pineapple juice. This research was conducted at the
Laboratory of Food Technology, Faculty of Agriculture, University of North
Sumatera, Medan, using completely randomized design with two factors, i.e.:
ratio of pumpkin juice with pineapple juice (S) : (20%:80%;40%:60%;60%:40%;80%:20%)
and gelatin concentration (G): (0,2%;0,4%;0,6%;0,8%). Parameters analyzed were
vitamin C content, total acid, total soluble solid, pH, fiber content, melting
rate, score organoleptic values of colour, and texture and hedonic organoleptic
values of colour, flavor, taste and texture. The results showed that the ratio
of pumpkin juice with pineapple juice had highly significant effect on vitamin
C content, total acid, total soluble solid, pH, fiber content, melting rate,
score organoleptic values of texture and colour; had significant effect on
hedonic organoleptic values of colour, and had no effect on score organoleptic
values of flavor, taste and texture. The concentration of gelatin gave a highly
significant effect on vitamin C content, total acid, total soluble solid, melting
rate, fiber content, score organoleptic values of colour and had no significant
effect on pH, score organoleptic values of texture, hedonic organoleptic values
of colour, flavour, taste, and texture. The interactions between the two
factors had highlysignificant effect on melting rate, had significant effect on
total acid and fiber content, and had no significant effect on vitamin C content,
total soluble solid, pH, score organoleptic values of colour, and texture, and
hedonic organoleptic values of colour, flavor, and texture. The ratio of
pumpkin juice with pineapple juice of (60% : 40%) and gelatin concentration of
(0,6%) produced the best quality of coconut juice sorbet with more acceptable
values.
Penulis: Naomi Bunga Claudia
Kode Jurnal: jppertaniandd160435
