Pengaruh Penambahan Ekstrak Daun Mint dan Karagenan terhadap Mutu Fisikokimia Sirup Kulit Buah Nanas (Ananas comosus L. Merr)

Abstract

This study was aimed to determine the effect of the addition of peppermint leaves extract and carrageenan on the quality of pineapple peel syrup. This study used a Completely Randomized Design (CRD) with 2 factors, namely the addition of peppermint leaves extract (P): (0%; 5%; 10%; 15%) and the addition of carrageenan (K): (0,5%; 1%; 1,5%). The parameters analyzed were color index, pH value, total soluble solids, viscosity, total titrated acid, vitamin C content, hedonics of color, aroma, taste, viscosity, and acceptability. The results showed that the addition of peppermint leaves extract had a highly significant effect (P<0.01) on the color index, pH value, viscosity, total titrated acid, vitamin C content, hedonics of color, aroma, taste, and acceptability, but had no significant effect (P>0.05) on total soluble solids and hedonic of viscosity. The addition of carrageenan had a highly significant effect (P<0.01) on pH value, total soluble solids, viscosity, total titratable acid, vitamin C content, hedonic of viscosity, and acceptability, but gave a non significant effect (P>0,05) on color index, hedonics of color, aroma and taste. The interaction of peppermint leaves extract and carrageenan addition gave a highly significant effect (P<0.01) on pH value, vitamin C content, viscosity, total titratable acid, and acceptability, but gave a non significant different effect (P>0.05) on color index, total soluble solids, hedonics of color, aroma, taste and viscosity. The best treatment obtained from the hedonic test was the P3K2 treatment with a percentage of 10% mint leaf extract and 1% carrageenan.

Keywords: peppermint leaves, carrageenan, pineapple peel, syrup