Pengaruh Persentase Carboxy Methyl Cellulose serta Imbangan Sari Buah Naga Merah dan Pisang Ambon terhadap Karakteristik Fisikokimia Yogurt Aneka Buah
DOI:
https://doi.org/10.24014/jupet.v18i2.13761Keywords:
Mixed fruit yogurt, buah naga merah, pisang ambon, CMC, fisikokimiaAbstract
ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh persentase Carboxy Methyl Cellulose (CMC) dan imbangan sari buah naga merah dan pisang ambon yang digunakan serta interaksinya terhadap pH, total asam dan viskositas mixed fruit yogurt yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok Pola Faktorial (RAK) dengan faktor pertama adalah persentase CMC (0%, 0,5%, 1% dan 1,5% b/v), faktor kedua adalah imbangan sari buah naga merah dan pisang ambon (25:75; 50:50; dan 75:25), dengan ulangan sebanyak 3 kali. Kesimpulan dari hasil penelitian ini adalah faktor penambahan CMC memberikan pengaruh menaikkan nilai pH dan viskositas mixed fruit yogurt yang dihasilkan, nilai pH berkisar antara 4,15-4,29 dan viskositas 1308,69-3975,82 mPa.s. Faktor imbangan sari buah memberikan pengaruh terhadap total asam yogurt, dengan nilai berkisar antara 1,09 – 0,91 %. Faktor interaksi antara CMC dan persentase sari buah yang digunakan tidak memberikan pengaruh terhadap nilai pH, total asam dan viskositas mixed fruit yogurt yang dihasilkan.
Effect of Carboxy Methyl Cellulose Percentage and Ratio of Red Dragon and Ambon Banana Juice to Physicochemical Characteristics on Mixed Fruit Yogurt
ABSTRACT. This study aims to determine the effect of increasing Carboxy Methyl Cellulose (CMC) percentages and ratio of red dragon fruit juice and banana ambon used as well as its interaction to pH, total acid and viscosity of mixed fruit yogurt produced. This study used a Completely Randomized Block Design (CRBD) factorial Pattern with the first factor was several the percentages of CMC (0%, 0.5%, 1% and 1.5% (w/v), the second factor was the ratio of red dragon fruit juice and banana ambon (25:75; 50:50; and 75:25), then repeated treatment 3 times. The conclusion of the results of this study is the added factor of CMC has an effect on increasing the value of pH and viscosity of mixed fruit yogurt produced, pH values range from 4.15-4.29 and viscosity 1308.69-3975.82 mPa.s. . The ratio of juices have an effect on the total acid of yogurt, with values ranging from 1.09 - 0.91%. . The interaction factor between CMC and the ratio of juice have no effect on the pH value, total acid and viscosity of mixed fruit yogurt produced.
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