Pengaruh Perbandingan Puree Kuini (Mangifera odorata griff.) dengan Sari Nanas (Ananas comosus (L.) merr.) dan Penambahan Sari Singkong (Manihot esculenta) terhadap Karakteristik Mutu Saus Kuini

Abstract

This study was aimed to determine the effect of the rasio of kuini puree to pineapple juice and the addition of cassava juice on the quality characteristics of kuini sauce. The research used a Completely Randomized Design (CRD) with two factors: the ratio of kuini puree to pineapple juice (K): 60:40, 70:30, 80:20, and 90:10; and cassava juice addition (S): 10%, 20%, 30%, and 40%. Parameters analyzed included moisture content, syneresis, total soluble solids, pH, total acidity, vitamin C content, and organoleptic evaluations of color, aroma, taste, viscosity, and overall acceptability. The results showed that the rasio of kuini puree to pineapple juice had a highly significant effect on moisture content, total soluble solids, pH, total acidity, vitamin C content, as well as descriptive attributes of aroma, taste, and viscosity. Cassava juice addition had a significantly affected on moisture content, pH, total acidity, vitamin C content, and the descriptive attributes of color, aroma, taste, and viscosity. The interaction between both factors had a highly significant effect on moisture content and descriptive viscosity. The best treatment was found in the K4S3 combination, which consisted of a 90:10 ratio of kuini puree to pineapple juice and 30% cassava juice addition.