Pengaruh Perbandingan Sari Buah Mangga (Mangifera indica L) dengan VCO dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)

Abstract

This research was conducted to determine the ratio of mango juice (Mangifera indica L) and gum arabic concentration on the quality of VCO (virgin coconut oil) emulsion drinks. This research was conducted using a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of VCO and mango juice (M): (20%:80%, 30%:70%, 40%:60%, 50%:50% ) and addition of gum arabic (R): (5%, 10%, 15%). The parameters tested were color index (oHue), pH, viscosity, total dissolved solids, emulsion stability, free fatty acids, vitamin C, color hedonics, aroma hedonics, taste hedonics and general acceptability hedonics. The results showed that the ratio of mango juice with VCO (virgin coconut oili) had a highly significant effect (P<0,01) on the parameters of emulsion stability, viscosity, pH, total dissolved solids, free fatty acids, vitamin C, hedonic aroma, hedonic taste and hedonic general acceptance. The ratio of mango juice with VCO (virgin coconut oil) had a significant effect (P<0,05) on the color index parameters. Ratio of mango juice with VCO (virgin coconut oil) had a non-significant effect (P>0,05) on color hedonic parameters. The concentration of gum arabic had a highly significant effect (P<0,01) on pH parameters, emulsion stability, viscosity, total dissolved solids, and general acceptability. The concentration of gum arabic had a non-significant effect (P>0,05) on the parameters of free fatty acids, color index, vitamin C, hedonic color, hedonic taste and hedonic aroma. The best treatment was M1G2, namely with a 80% ratio of mango juice and 20% VCO and 10% gum arabic.