Pengaruh Konsentrasi Sorbitol dan Perbandingan Sari Buah Pedada dengan Sari Albedo Semangka Terhadap Karakteristik Sirup Albedo Semangka

Abstract

High sucrose will cause tooth decay so other alternatives are needed to prevent it. Watermelon albedo is the white skin of watermelon, usually used as waste because it is rarely consumed. Pedada is a fruit of mangrove trees that growth in coastal areas. This research was aimed to determine the effect of sorbitol concentration and the ratio of pedada juice and watermelon albedo juice on the characteristics of watermelon albedo syrup. This research used a completely randomized design method with two factors, namely sorbitol concentration (15%, 30%, 45%, and 60%) and the ratio of pedada juice and watermelon albedo juice (10%: 90%, 15%: 85%, 20%: 80%, and 25%: 75%). The results showed that sorbitol concentration significant effect on total soluble solids, pH value, viscosity, color hedonics, taste and general acceptance, but had not significan effect on vitamin C content and aroma hedonics. The ratio of pedada juice and watermelon albedo juice had significant effect on total soluble solids, vitamin C content, pH value, aroma hedonics, taste and general acceptance, but had not significant effect on viscosity and color hedonics. The two treatments interaction effect on total soluble solids, hedonic taste and general acceptance. The results showed that the best treatment was the addition of 57% sorbitol concentration and the ratio of pedada fruit juice to watermelon albedo juice with a juice ratio (20%: 80%).