Pengaruh Perbandingan Sari Buah Belimbing Wuluh dan Sari Buah Salak Selama Penyimpanan Terhadap Mutu Fruit Tea

Abstract

This study was performed to determine the best ratio of wuluh starfruit juice and snakefruit juice to produce qualified and nutritios fruit flavored tea drinks (Fruit Tea) and prefer by people. Method of this study was completely randomized design with two factors i.e. the ratio of wuluh starfruit juice and snakefruit juice (B): (15,5%:14,5%), (18%:12%), (20,5%:9,5%) ,(23%:7%) and (25,5%:4,5%) and storage time (L) : (0 days), (7 days), (14 days), and (21 days). The analyzed parameters were total acid, vitamin C, total microbial,total soluble solid, organoleptic value of taste, flavor, and color. The result showed that the effect of ratio of wuluh starfruit juice and snakefruit juice had highly significant effect on total acid, vitamin C, total microbial, total soluble solid, organoleptic value of taste and organoleptic value of flavor. Storage time had a highly effect on total acid, vitamin C, total microbial and total soluble solid. The interaction of ratio of wuluh starfruit juice and snakefruit juice and storage time had highly significant effect on vitamin C. The best composition which gave the best effect on Fruit Tea was ratio of wuluh starfruit juice and snakefruit juice of (25,5%:4,5%) and 0 days of storage.

Penelitian ini dilakukan untuk mengetahui kombinasi perbandingan terbaik antara sari buah belimbing wuluh dan sari buah salak untuk menghasilkan minuman teh rasa buah (Fruit Tea) yang berkualitas dan bergizi serta disukai oleh seluruh masyarakat. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari buah belimbing wuluh dan sari buah salak (B) : (15,5%:14,5%), (18%:12%), (20,5%:9,5%), (23%:7%) dan (25,5%:4,5%) dan lama penyimpanan (L) : (0 hari), (7 hari), (14 hari), dan (21 hari). Parameter yang dianalisa adalah total asam, kadar vitamin C, total mikroba, total soluble solid, uji organoleptik (rasa, aroma, dan warna). Hasil penelitian menunjukkan bahwa pengaruh perbandingan sari buah belimbing wuluh dan sari buah salak (B) memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, total mikroba, total soluble solid, nilai organoleptik rasa dan nilai organoleptik aroma. Lama penyimpanan (L) memberikan pengaruh yang berbeda sangat nyata terhadap total asam, kadar vitamin C, total mikroba dan total soluble solid. Interaksi kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap kadar vitamin C. Perbandingan sari buah belimbing wuluh dan sari buah salak (25,5% : 4,5%) dan lama penyimpanan 0 hari memberikan hasil terbaik untuk mutu Fruit Tea.