| dc.description.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. | en_US |
