| dc.description.abstract | The purpose of this study was to determine the effect of the comparison of pondoh snake fruit juice with red beet juice and CMC percentage on the quality of pondoh snake fruit-red beet syrup. This research was conducted at the Chemical and Biochemical Analysis Laboratory of Food, Food Technology Laboratory, and Microbiology Laboratory, Food Technology Study Program, Faculty of Agriculture, University of North Sumatra, Medan. This study used a completely randomized factorial design with two factors, the comparison of salak pondoh juice with red beet juice (B): (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and the percentage of CMC (C): (1%, 1.5%, 2%). The parameters analyzed were total dissolved solids, total acid, viscosity, pH, color index, and organoleptic tests on color, aroma, taste, and general acceptance. The results showed that the comparison of salak pondoh juice with red beet juice had a very significant effect (P<0.01) on the parameters of total dissolved solids, viscosity, pH, color index, aroma hedonic, taste hedonic, color hedonic, and general acceptance of salak pondoh-red beet syrup. The comparison of salak pondoh juice with red beet juice had a significant effect (P<0.05) on the total acid parameter. Comparison of salak pondoh juice with red beet juice gave no significant effect (P>0.05) on total sugar parameters. The percentage of CMC gave a higlly significant effect (P<0.01) on total dissolved solids, viscosity, pH, taste hedonic, color hedonic, and general acceptance of salak pondoh-red beet syrup. The percentage of CMC gave no significant effect (P>0.05) on total acid, color index, total sugar, and aroma hedonic parameters. The interaction of comparison of salak pondoh juice with red beet juice and percentage of CMC gave a higlly significant effect (P<0.01) on total dissolved solids, and viscosity parameters of salak pondoh-red beet syrup. The interaction of comparison of salak pondoh juice with red beet juice and percentage of CMC gave a significant effect (P<0.05) on taste hedonic parameters. The interaction of the comparison of salak pondoh juice with red beet juice and the percentage of CMC gave no significant effect (P>0.05) on the parameters of total acid, pH, color index, total sugar, aroma hedonic, taste hedonic and general acceptance. Based on the results of the B5C3 treatment study, the comparison of salak pondoh juice with red beet juice 30%:70% and the percentage of CMC 2% produced the best syrup quality with a total dissolved solids of 76.1587 ° Brix, total acid 0.144%, viscosity 105.650 Pa.s, pH 4.6927, color index 77.5222° Hue, taste hedonic 5.9346, color hedonic 5.0981, aroma hedonic 5.6111, and general acceptance 6.9491. | en_US |
