| dc.description.abstract | This research was aimed to determine the effect of the ratio of carrot juice to pineapple tuber juice and the percentage of xanthan gum and their interaction on the quality of pineapple tuber carrot syrup. This research used a factorial completely randomized design method with two factors, namely the ratio of carrot juice to pineapple tuber juice (S): (90%:10%, 70%:30%, 50%:50%, and 30%:70%) and percentage of xanthan gum (P): (0.050%, 0.075%, 0.100%, and 0.125%). The parameters analyzed were total sugar (%), vitamin C content (mg/100g), beta-carotene content (µg/g), total dissolved solids (˚Brix), total acid (%), viscosity (cP), color descriptive value, aroma descriptive value, taste descriptive value, texture descriptive value, and general acceptance.
The results of the study showed that the ratio of carrot juice with pineapple tuber juice had a highly significant effect (P<0.01) on the parameters of total sugar, vitamin C content, beta-carotene content, total soluble solids, total acid, viscosity, color descriptive, aroma descriptive, taste descriptive, texture descriptive, and general acceptance hedonic. The percentage of xanthan gum had a highly significant effect (P<0.01) on the parameters of total dissolved solids, viscosity, descriptive texture and hedonic general acceptance. The interaction between the ratio of carrot juice to pineapple tuber juice and the percentage of xanthan gum had a highly significant effect (P<0.01) on the viscosity and texture descriptive parameters. The ratio of carrot juice to pineapple tuber juice 30%:70% and the percentage of xanthan gum 0.125% produced the best quality pineapple tuber carrot syrup. | en_US |
