Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Filtrat Jahe Merah (Zingiber officinale) dan Penambahan Gum Arab terhadap Karakteristik Mutu Minuman Emulsi

Abstract

This study was conducted to determine the effect of the ratio of virgin coconut oil with red ginger filtrate and the addition of gum arabic on the quality characteristics of emulsified drinks. This study used a Completely Randomized Design (CFD) with 2 factors, namely the ratio of virgin coconut oil to red ginger filtrate (P): (20%: 80%; 30%: 70%; and 40%: 60%) and the addition of gum arabic (G): (3%; 5%; 7% and 9%). Analysed parameters werw pH, total dissolved solids, viscosity, free fatty acids, antioxidant activity, peroxide number, hedonic color, aroma, taste, viscosity and general acceptability. The results showed that the ratio of virgin coconut oil to red ginger filtrate had a highly significant effect on pH, total dissolved solids, viscosity, free fatty acids, peroxide number, antioxidants, color hedonic value, viscosity hedonic value and general acceptance. The addition of arabic gum had a highly significant effect on pH, total dissolved solids, viscosity and hedonic viscosity. The interaction of the ratio of virgin coconut oil with red ginger filtrate and the addition of gum arabic to the quality of emulsified beverages had a highly significant effect on pH, viscosity, and hedonic viscosity. . The results showed that P1G4 treatment with a ratio of VCO with red ginger filtrate of 20%: 80% with the addition of 9% gum arabic was the best treatment with antioxidant activity, free fatty acids and peroxide number.