Pengaruh Penambahan Sari Buah Jambu Biji Merah (Psidium guajava L.) dan Konsentrasi Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)

Abstract

This research was conducted to determine the effect of adding red guava juice and gum arabic concentration on the quality of emulsion drinks. This study used a completely randomized design with two factors, namely the addition of red guava juice (J): (50%, 55%, 60%) and the concentration of gum arabic (O) : (5%, 7%, 9%). Parameters analyzed were pH, total dissolved solids, total acid, color index, vitamin C content, viscosity, color hedonic, aroma hedonic, taste hedonic, viscosity hedonic, and general acceptance hedonic. The results showed that the addition of red guava juice had a highly significant effect on pH, total dissolved solids, total acids, color index, vitamin C content, viscosity, hedonic color, hedonic aroma, and hedonic taste. The concentration of gum arabic had a highly significant effect on pH, total dissolved solid, vitamin C content, viscosity, and aroma hedonic. The interaction of the addition of red guava juice and the concentration of gum arabic had a highly significant effect on the levels of vitamin C, viscosity and hedonic aroma. The best VCO emulsion drink was obtained from the addition of red guava juice of 60% and arabic gum concentration of 9%.