Pengaruh Perbandingan Sari Belimbing Manis dengan Jambu Biji Merah dan Jumlah Cmc (Carboxy Methyl Cellulose) terhadap Mutu Margarin Guavsta

Abstract

The aim of this research was to determine the effect of starfruit and red guava juices on concentration of CMC (Carboxy Mhethyl Cellulose) on the guavstar margarine quality. This study used completed randomized factorial design with two factors, is the ratio of starfruit with red guava juice (S) : (70%:30%; 60%:40%; 50%:50%; 40%: 60%; 30%:70%) and the concentration of CMC(C) (1%, 2%, 3%). The parameters of analysis were water content, fat content, vitamin C content, total acid, free fatty acid, total soluble solid, color index, score test of topical power, score test of texture, and hedonic test of color, flavor, and taste. The results showed that the ratio of starfruits and red guava juices had a highly significant effect (P<0,01) on water content, vitamin C content, total acid, free fatty acid, color (oHue Index), score test of texture,score test of topical power, hedonic test of color, flavor, and taste and had no significant effect (P>0,05).The concentration of CMC showed a highly significant effect (P<0,01) on vitamin C content , and showed a significant difference (P<0,05) on water content and score test of topical power. Interaction between the ratio of starfruit and red guava juice on the concentration of CMC showed a significant effect on water and vitamin C content. The ratio of 30% of starfruit juice and 70% of red guava juice with 3% of CMC concentration had the best quality of guavstar margarine