Pengaruh Penambahan Sari Jeruk Kasturi (Citrus Microcarpa Bunge) dan Jumlah Gula Terhadap Mutu Sirup Labu Siam

Abstract

The purpose of this study was to determine the effect of the addition of musk citrus juice and amount of sugar and the interaction between the two on the quality of chayote syrup. This research was conducted using a factorial complately randomized design (CRD) with 2 factors, namely: addition of musk citrus juice (S): S1 (5 ml), S2 (10 ml), S3 (15 ml), S4 (20 ml), and addition of sugar (G): G1 (65%), G2 (70%), G3 (75%), G4 (80%). The parameters tested in this study were pH value, total dissolved solids, vitamin C, crude fiber content, total sugars, viscosity, potassium, total plate count and organoleptic tests (color, aroma, taste, viscosity and general acceptance). The results analysis of this study showed that the addition of musk citrus juice had a highly significant effect (P<0,01) on the pH, total dissolved solids, vitamin C, crude fiber content, total sugars, viscosity, potassium, color organoleptic, aroma organoleptic, taste organoleptic, viscosity organoleptic, general acceptance organoleptic, and had no effect (P>0,05) on total plate count. The addition of sugar had a highly significant effect (P<0,01) on total dissolved solids, vitamin C, crude fiber content, total sugars, viscosity, potassium, viscosity organoleptic, general acceptance organoleptic, and had no significant effect (P>0,05) on total plate count, and had no effect (P>0,05) on color organoleptic, aroma organoleptic and taste organoleptic.