Pengaruh Perbandingan Sari Belimbing Wuluh dengan Sari Mangga Kweni dan Konsentrasi Gum Arab Terhadap Mutu Sorbet Nira Tebu

Abstract

The aim of this research was to find the effect of ratio of wuluh starfruit juice with kweni mango juice and arabic gum concentration on the quality of sugarcane juice sorbet made from the mixture of wuluh starfruit 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 starfruit 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.