Pengaruh Penambahan Kulit Batang Kayu Manis dan Sari Bonggol Nanas terhadap Karakteristik Mutu Sirup Pisang Mas (Musa acuminata Colla)

Abstract

The purpose of this study was t o determine the effect of addition cinnamon bark and pineapple weevil extract and the interaction between the two on the quality characteristics of golden banana syrup. This researc h was conducted using a completely randomized design (CRD) study with two factors, namely : cinnamon bark (K): K 1 ( 1%), K 2 ( 2%), K 3 ( 3%), K 4 ( 4%) and pineapple weevil extract (N): N 1 (20%), N 2 (30%), N 3 (40%), N 4 (50%). The parameters tested in this study were vitamin C content, pH value, total dissolved solids, viscosity and organoleptic tests (color, aroma, taste, and general acceptance). The results this study showed that the addition of cinnamon bark had a highly significant effect (P<0.0 1) on pH value, aroma hedonic, aroma descriptive, taste hedonic, taste descriptive and general acceptance, and had no effect (P>0.05) on viscosity, vitamin C, taste hedonic and taste descriptive. The addition of pineapple weevil extract had a highly signif icant effect (P<0.01) on vitamin C content, pH value, total dissolved solids, viscosity, aroma hedonic, aroma descriptive, taste hedonic, and taste descriptive, and had no effect (P>0.05) on taste hedonic, taste descriptive and general acceptance. The best quality formulation for adding cinnamon bark and pineapple weevil extract to golden banana syrup was the addition of 0, 2% cinnamon bark and 50% pineapple weevil extract with an IC 50 value of 112.00809 μg/mL.