| dc.description.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. | en_US |
