Pengaruh Perbandingan Sari Buah Belimbing Madu (Averrhoa carambola L.) dengan VCO (Virgin Coconut Oil) dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi

Abstract

This study was conducted to determine the effect of the ratio of honey starfruit juice (Averrhoa carambola L.) with VCO (Virgin Coconut Oil) and arabic gum concentration on the quality of emulsion drinks. This research was conducted using a factorial completely randomized design (CRD) method with two factors, namely the ratio of honey starfruit juice and VCO (B): (70%:30%, 60%:40%, 50%:50%) and arabic gum concentration (G): (6%, 9%, 12%). The parameters tested were color index (oHue), pH, viscosity, emulsion stability, free fatty acid content, antioxidant activity IC50, color descriptive, aroma descriptive, taste descriptive, and general acceptance. The results showed that the ratio of honey starfruit juice and VCO had a highly significant effect (P<0,01) on the parameters of pH, viscosity, emulsion stability, free fatty acid content, antioxidant activity IC50, descriptive color, descriptive aroma, descriptive taste, and general acceptance, and also significant effect (P<0,05) on the parameter of color index (oHue). The concentration of arabic gum on emulsion beverages showed a highly significant effect (P<0,01) on the parameters of viscosity, emulsion stability, free fatty acid content, and general acceptance and also significant effect (P<0,05) on color index (oHue), pH, and color descriptive parameters. The concentration of arabic gum on the parameters of antioxidant activity IC50, descriptive aroma, and descriptive flavor had no significant difference effect (P>0,05). The interaction between the two factors had a highly significant effect (P<0,01) on the parameters of viscosity, emulsion stability, and free fatty acid content and also significant effect (P<0,05) on the parameters of general acceptance, however had no significant difference effect (P>0,05) on the parameters of color index (oHue), pH, antioxidant activity IC50, descriptive color, descriptive aroma, and descriptive taste. The best treatment obtained through De garmo method was B1G3 with 70% starfruit juice, 30% VCO and 12% arabic gum. Keywords: honey starfruit, emulsion, arabic gum, VCO