| dc.description.abstract | This study was conducted to determine the effect of ratio virgin coconut oil with butterfly pea flower extract and arabic gum concentration on the physicochemical properties of emulsion drinks. This study was conducted using the factorial completely randomized design (CRD) method with two factors, namely the ratio of VCO and butterfly pea flower extract (V) : (10%:90%, 20%:80%, 30%:70%) concentration of arabic gum (G) : (5%, 6%, 7%). The parameters tested were pH, total dissolved solids, emulsion stability, free fatty acids, viscosity, anthocyanins, antioxidants, organoleptic color, aroma, taste, and general acceptability.
The results showed that the ratio of butterfly pea flower extract with VCO had a highly significant effect (P<0.01) on the parameters of pH, emulsion stability, anthocyanin, viscosity, organoleptic color, aroma, taste, and general acceptance and had a non-significant effect (P>0.05) on the total dissolved solids and free fatty acids. The arabic gum concentration had a highly significant effect (P<0.01) on the parameters of total dissolved solids, emulsion stability, viscosity, and general acceptance and had a non-significant effect (P>0.05) on the pH, free fatty acids, anthocyanins organoleptic color, aroma, and taste of the emulsion drinks. The best treatment was determined by de Garmo method and obtained that the best treatment was G3V2 with 7% concentration of arabic gum and 20% VCO : 80% butterfly pea flower extract. The value of antioxidant activity in the best treatment was 81,79 μg/mL. | en_US |
