Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Markisa Ungu (Passiflora edulis) dan Konsentrasi Gum Arab terhadap Karakteristik Minuman Emulsi

Abstract

This research was aimed to determine the effect of the Ratio of VCO (Virgin Coconut Oil) with purple passion fruit juice (Passiflora edulis) and gum arabic concentration on the characteristics of emulsified drinks. The method used in this research was a factorial Completely Randomized Design method with two factors, namely, the ratio of VCO (Virgin Coconut Oil) to purple passion fruit juice (E): (60:40, 50:50 and 40:60) and the concentration of gum arabic (V): (5%, 7% and 9%). The parameters tested in this research were color index, emulsion stability, viscosity, pH, total suspended solids, free fatty acids, vitamin C content, color hedonic, aroma hedonic, falvor hedonic, viscosity hedonic and general acceptance. The results of the research showed that the ratio of VCO with purple passion fruit juice had a highly significant effect (P<0.01) on the parameters of color index, emulsion stability, viscosity, pH, free fatty acids, total suspended solids, vitamin C content, color hedonic, flavor hedonic, aroma hedonic, viscosity hedonic and general acceptability. The concentration of gum arabic had a highly significant effect (P<0.01) on the color index, emulsion stability, viscosity, pH, total suspended solids and vitamin C content. The addition of gum arabic also had no significant effects (P>0.05) on the parameters of free fatty acids, color hedonic, flavor hedonic, aroma hedonic, viscosity hedonic, and general acceptance. The interaction of the ratio of VCO with purple passion fruit juice and the concentration of gum arabic had a highly significant on the levels of color index, viscosity, total suspended solids and vitamin C. The best treatment obtained using the de Garmo method is E3V3, namely 40% VCO, 60% purple passion fruit juice and 9% gum arabic.