Pengaruh Penambahan Sari Nanas terhadap Karakteristik Sirup Kulit Kayu Manis pada Penyimpanan Suhu Ruang

Abstract

This research was conducted to determine the effect of pineapple juice addition to improve the quality of cinnamon bark syrup. This research was designed using a factorial Completely Randomized Design (CRD) with two factors, namely the addition of pineapple juice (N): (0%, 20%, 40%, 60%) and storage time (P): (0 weeks, 1 week, 2 week, 3 weeks). Parameters analyzed were vitamin C content, total acid, total dissolved solids, degree of acidity (pH), viscosity, hue value, total microbes, degree of sweetness, color hedonic, aroma hedonic, taste hedonic and general acceptance hedonic. The results showed that the addition of pineapple juice had a highly significant effect on the levels of vitamin C, total acid, total dissolved solids, degree of acidity and total microbes. Storage time had a highly significant effect on the levels of vitamin C, total acid, total dissolved solids, degree of acidity (pH), hue value, total microbes, hedonic taste, and had a significantly different effect on hedonic color. The interaction between adding pineapple juice and storage time had a highly significant effect on the degree of acidity (pH) and total microbes. The best cinnamon syrup was resulted from the addition of 40% pineaplle juice stored for 2 weeks (N3P3).