ABSTRAK
IRENE CHRISSANTA HAREFA :Pengaruh perbandingan sari belimbing wuluh dengan sari mangga kweni dan konsentrasi gum arab terhadap mutu sorbet nira tebu dibimbing oleh SENTOSA GINTING dan MIMI NURMINAH.
Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari belimbing wuluh dengan mangga kweni dan berbagai konsentrasi gum arab terhadap mutu dan uji organoleptik sorbet nira tebu campuran sari belimbing wuluh dengan mangga kweni. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari belimbing wuluh dengan mangga kweni (S) : (80%:20%;60%:40%;40%:60%;20%:80%) dan konsentrasi gum arab (G) : (0%;0,3%;0,6%;0,9%). Parameter yang dianalisa adalah kadar vitamin C, total asam, total padatan terlarut, pH, kecepatan mencair, uji organoleptik skor warna dan tekstur, uji organoleptik hedonik warna, aroma, rasa dan tekstur.
Hasil penelitian menunjukkan bahwa perbandingan sari belimbing wuluh dengan mangga kweni memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, pH, uji organoleptik hedonik tekstur, dan rasa, berbeda nyata terhadap kecepatan mencair, uji organoleptik hedonik warna, dan berbeda tidak nyata terhadap uji organoleptik skor tekstur, uji organoleptik skor warna, dan uji organoleptik hedonik aroma. Konsentrasi gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, kecepatan mencair, uji organoleptik skor tekstur, uji organoleptik skor warna, uji organoleptik hedonik tekstur dan berbeda nyata terhadap uji organoleptik hedonik warna dan berbeda tidak nyata terhadap pH dan uji organoleptik hedonik aroma dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan total asam dan berbeda tidak nyata terhadap total padatan terlarut, pH, kecepatan mencair, uji organoleptik skor warna dan tekstur, uji organoleptik hedonik warna, aroma, rasa dan tekstur. Perbandingan sari belimbing wuluh dengan mangga kweni (20% : 80%) dan konsentrasi gum arab (0,9%) menghasilkan kualitas sorbet nira tebu yang terbaik dan lebih diterima.
Kata Kunci :Belimbing wuluh, Mangga kweni, Gum arab, Sorbet nira tebu.
ABSTRACT
IRENE CHRISSANTA HAREFA: The effect of ratio of wuluh starfruit juice with kweni mango juice and arabic gum concentration on the quality of sugarcane juice sorbet, supervised by SENTOSA GINTING and MIMI NURMINAH.
The aim of this research was to find the effect of ratio of wuluh sta rfruit juice with kweni mango juice and arabic gum concentration on the quality of sugarcane juice sorbet made from the mixture of wuluh sta rfruit juice with kweni mango 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 wuluh starfruit juice with kweni mango juice (S) : (80%:20%;60%:40%;40%:60%;20%:80%) and arabic gum concentration (G): (0%;0,3%;0,6%;0,9%). Parameters analyzed were vitamin C content, total acid, total soluble solid, score organoleptic values of colour, and texture and hedonic organoleptic values of colour, flavour and texture.
The results showed that the ratio of wuluh sta rfruit juice with kweni mango juice had highly significant effect on vitamin C content, total acid, total soluble solid, pH , hedonic organoleptic values of texture, had significant effect on melting rate, hedonic organoleptic values of colour,and taste, and had no effect on score organoleptic values of texture, and colour, and hedonic organoleptic values of flavor. The concentration of arabic gum gave a highly significant effect on vitamin C content, total acid, total soluble solid, melting rate, score organoleptic values of colour and texture, and hedonic organoleptic values of colour and texture and had no significant effect on hedonic organoleptic values of flavor and taste. The interactions between the two factors had highly significant effect on vitamin C content, total acid and had no significant effect on total soluble solid, pH, total microbes, melting rate, score organoleptic values of colour, and texture, and hedonic organoleptic values of colour, flavor, and texture. The ratio of wuluh starfruit juice with kweni mango juice of (20% : 80%) and arabic gum concentration of (0,9%) produced the best quality of sugarcane juice sorbet with more acceptable values.
Keywords: Wuluh starfruit, Kweni mango, Arabic gum, Sugarcane juice sorbet.
