Pengaruh Perbandingan Sari Nanas dengan Sari Daun Sirsak dan Persentase Gum Arab terhadap Mutu Puding

Abstract

This study was aimed to determine the effect of ratio of pineapple juice with soursop leaf extract and the appropriate percentage of arabic gum used in makng puddings to produce a pudding with a good quality. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, using a completely randomized factorial design with two factors, namely the ratio of pineapple juice with soursop leaves extract (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) and the percentage of arabic gum (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%). Analyze parameters were water content, ash content, fat content, fiber content, total acid, total dissolved solid, total sugar, vitamin C content, color index, level of syneresis, organoleptic of color, aroma, flavor, and texture (hedonic) and test of color an texture (score). The results showed that the ratio of pineapple juice with soursop leaf extract had highly significant effect on ash content, vitamin C content, total acid, level of syneresis, hedonic organoleptic value (color, aroma, and flavor), and a score of color. The percentage of arabic gum had highly significant effect on water content, ash content, vitamin C content, total acid, level of syneresis, texture organoleptic value, and the value of score (color and texture). Interaction of comparison pineapple juice with soursop leaf extract and the percentage of arabic gum had highly significant effect on levels of vitamin C and level of syneresis.