Pengaruh Perbandingan VCO (Virgin Coconut Oil) dan Sari Wortel (Daucus carota L.) serta Konsentrasi Gum Arab terhadap Karakteristik Mutu Minuman Emulsi

Abstract

This study was conducted to determine the effect of the ratio of VCO with carrot juice 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 VCO and carrot juice (W): (30%:70%, 40%:60%, 50%:50%) and arabic gum concentration (G): (6%, 9%, 12%). The results showed that the ratio of VCO with carrot juice gave a highly significant effect (P<0,01) on the value of color index, viscosity, emulsion stability, free fatty acids, IC50 antioxidant activity, descriptive color, descriptive aroma, descriptive taste, and general acceptance and gave a significant effect (P<0.05) on pH. Gum arabic concentration had a highly significant effect (P<0,01) on viscosity, emulsion stability, free fatty acids, and general acceptance and had a significant different effect (P<0.05) on color index. However, it gave a significant effect (P>0,05) on pH, IC50 antioxidant activity, descriptive color, descriptive aroma, and descriptive taste. Furthermore, the interaction between the two factors gave a highly significant effect (P<0,01) on viscosity, free fatty acid content, emulsion stability, and gave a significant (P<0,05) on general acceptance. However, the effect was not significantly different (P>0,05) on color index, pH, IC50 antioxidant activity, descriptive color, descriptive aroma and descriptive taste. The best emulsion drink obtained through De garmo method is W1G3 with 30% VC0, 70% carrot juice and 12% gum arabic with IC50 antioxidant activity of 81.7042 (µg/mL) and Beta carotene of 23.5375µg.