| dc.description.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. | en_US |
