Karakteristik Minuman Emulsi Virgin Coconut Oil (Vco) dengan Penambahan Sari Terong Belanda (Cyphomandra Betacea) dan Madu

Abstract

This study aimed to determine the effect of the comparison of virgin coconut oil with Dutch eggplant juice and the addition of honey on the quality of emulsified drinks. The method used in this study was a Complete Randomized Design (RAL) with 2 factors, namely the ratio of virgin coconut oil and Dutch eggplant juice (40:60; 30:70; 20:80) and the addition of honey (15%; 20%; 25%). The research parameters used were free fatty acids, total dissolved solids, pH, antioxidant activity, viscosity, an organoleptic test of taste, color, aroma, viscosity and general acceptance. The results of the study showed that the ratio of virgin coconut oil and Dutch eggplant juice had a very distinct effect (P<0.01) on free fatty acids, pH, viscosity, total dissolved solids, antioxidant activity, an organoleptic test of color, flavor, taste and viscosity. The addition of honey exerts a markedly very distinct effect (P<0.01) on free fatty acids, viscosity, total dissolved solids, organoleptic test of taste and viscosity. The interaction between the ratio of virgin coconut oil and Dutch eggplant juice and the addition of honey has a very distinct effect (P<0.01) on viscosity, total dissolved solids and organoleptic taste tests. F3S3 produces the best treatment with a ratio of virgin coconut oil and Dutch eggplant juice 20:80 with the addition of 25% honey.