Pengaruh Perbandingan VCO (Virgin Coconut Oil) Dengan Sari Stroberi (Fragaria x ananassa) Dan Konsentrasi Gum Arab Terhadap Sifat Fisikokimia Minuman Emulsi

Abstract

This study was conducted to determine the effect of ratio VCO (Virgin Coconut Oil) with strawberry juice (Fragaria x ananassa) and arabic gum concentration on the physicochemical properties of emulsion drinks. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of VCO with strawberry juice (S) : (20%:80%, 30%:70%, 40%:60%) and the arabic gum concentration (G) : (5%, 6%, 7%). The results of the study showed that the addition of pineapple juice had a highly significant different effect (P<0,01) on the parameters of vitamin C content, emulsion stability, viscosity, total dissolved solids, color index, pH, color hedonic, taste hedonic, aroma hedonic, and general acceptance hedonics. The arabic gum concentration had a highly significant effect (P<0,01) of emulsion stability, viscosity, total dissolved solids, color index, and general acceptance hedonics had an insignificant different effect (P>0,05) on the parameters of vitamin C content, pH, color hedonic, taste hedonic and aroma hedonic of VCO emulsion drinks. The best treatment was determined by the de Garmo method and the best treatment was a ratio of 20% VCO with 80% strawberry juice and 7% arabic gum concentration, which has antioxidant activity 67,11µg/mL indicates strong antioxidan activity.