Pengaruh Penambahan Bubuk Cengkeh dan Persentase Sari Buah Nanas Terhadap Karakteristik Mutu Sirup Air Kelapa Muda (Cocos Nucifera L.)

Abstract

This research was aimed to determine the effect of the addition of clove powder and pineapple juice and their interaction on the quality characteristics of young coconut water syrup. The research used a factorial Completely Randomized Design (CRD) method, with clove powder (C) : (0,2%, 0,4%, 0,6% and 0,8%) and the percentage of pineapple juice (N) : (15%, 20%, 25%, and 30%). The parameters analyzed were pH value, total dissolved solids, viscosity, vitamin C content, and organoleptic tests (color, aroma, taste, and general acceptability) The results showed that the addition of clove powder had a highly significant effect (P<0.01) on the pH value, total dissolved solids, viscosity, vitamin C content, descriptive taste, descriptive aroma, descriptive color, and hedonic general acceptance. The addition of pineapple juice had a highly significant effect (P<0.01) on the pH value, total dissolved solids, viscosity, vitamin C content, descriptive taste and descriptive aroma, and had a significantly different effect (P<0,05) on the descriptive value of color and general acceptance. The interaction of adding clove powder and pineapple juice had a very highly significantly different effect (P<0.01) on the quality and sensory properties of young coconut water syrup consisting of pH value, viscosity, taste description and general acceptance, and had a significantly different effect (P <0.05) on the descriptive value of aroma. However, there was no significant effect (P>0.05) on the value of vitamin C content, total dissolved solids, and descriptive color. The best quality formulation for adding clove powder and pineapple juice to young coconut water syrup was determined by the De Garmo effectiveness index method, namely adding 0,4% clove powder and 30% pineapple juice with an IC50 value of 105,3063 ppm.