Pengaruh Penambahan Jus Mangga Kuini dan Persentase Carboxymethyl Cellulose (CMC) terhadap Karakteristik Fisikokimia Fruitghurt Albedo Semangka

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan jus mangga kuini dan persentase Carboxymethyl Cellulose (CMC) terhadap karakteristik fisikokimia fruitghurt albedo semangka. Penelitian ini dilakukan di Laboratorium Program Studi Ilmu dan Teknologi Pangan dan Laboratorium Sentral, Fakultas Pertanian Universitas Sumatera Utara, Medan. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu penambahan jus mangga kuini (J) : (12,5% ; 15% ; 17,5%) dan persentase Carboxymethyl Cellulose (C) (0,3% ; 0,5% ; 0,7%). Parameter yang dianalisa adalah jumlah bakteri asam laktat, kadar air, kadar abu, kadar lemak, kadar protein, kadar vitamin C, total flavonoid, total asam, total padatan terlarut, nilai pH, viskositas, nilai warna, nilai organoleptik warna, aroma, rasa, viskositas, dan penampakan umum. Hasil penelitian menunjukkan bahwa penambahan jus mangga kuini memberikan pengaruh berbeda sangat nyata terhadap nilai warna, viskositas, total asam, total padatan terlarut, nilai pH, kadar air, kadar abu, kadar protein, kadar lemak, kadar vitamin C, total flavonoid, dan jumlah bakteri asam laktat. Persentase Carboxymethyl Cellulose (CMC) memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total flavonoid, jumlah bakteri asam laktat, dan viskositas. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, jumlah bakteri asam laktat, dan viskositas serta memberikan pengaruh berbeda tidak nyata terhadap total asam, total padatan terlarut, nilai pH, kadar air, kadar protein, kadar lemak, total flavonoid, nilai warna, nilai hedonik warna, aroma, rasa, viskositas, dan penampakan umum. Fruitghurt dengan karakteristik fisikokimia terbaik adalah penambahan jus mangga kuini 17,5% dan persentase Carboxymethyl Cellulose (CMC) 0,7%. Fruitghurt dengan karakteristik fisikokimia terbaik tersebut dilakukan uji aktivitas antioksidan.

This research was conducted to determine the effect of kweni mango juice addition and percentation of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt. This research was conducted at Laboratory of study program of food science and technology and Central Laboratory, Faculty of Agriculture, University of Sumatera Utara, Medan. The research used completely randomized design with two factors, i.e the addition of kweni mango juice (J) : (12,5%; 15%; 17,5%) and percentation of Carboxymethyl Cellulose (C) (0,3%; 0,5%; 0,7%). The parameters analyzed were total lactic acid bacteria, water content, ash content, fat content, protein content, vitamin C content, total flavonoid, total acid, total dissolved solid, pH value, viscosity, value of color, hedonic values of color, aroma, taste, viscosity, and general appearance. The results showed that kweni mango juice addition had higly significant effect on value of color, viscosity, total acid, total dissolved solid, pH value, water content, ash content, protein content, fat content, vitamin C content, total flavonoid, and total lactic acid bacteria. Percentation of Carboxymethyl Cellulose had significant effect on water content, ash content, vitamin C content, total flavonoid, total lactic acid bacteria, and viscosity. The interaction between the two factors had highly significant on ash content, vitamin C content, total lactic acid bacteria, and viscosity, and had no significant on total acid, total dissolved solid, pH value, water content, protein content, fat content, total flavonoid, value of color, and the hedonic value of color, aroma, taste, viscosity, and general appearance. Fruitghurt that had the best physicochemical characteristics was those that had a 17,5% kweni mango juice and 0,7% Carboxymethyl Cellulose. Antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed.