| dc.description.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%. | en_US |
