| dc.description.abstract | This study was conducted to evaluate the effect of Fuji apple juice (Malus domestica) ratio with VCO (Virgin Coconut Oil) and concentration of arabic gum as emulsifier on the quality of emulsion beverages which included physical, chemical, and sensory. This study used a factorial completely randomized design (CRD) method consisting of two factors, namely the ratio of fuji apple juice and VCO (Virgin Coconut Oil) (factor A) with three levels (70%:30%, 60%:40%, and 50%:50%) and the concentration of Arabic gum (factor G) with three levels (6%, 9%, and 12%). Physical analysis included emulsion stability, viscosity, and color index, chemical analysis included free fatty acid content, pH, and antioxidant activity, and sensory or organoleptic analysis included color, aroma, taste, and general acceptance.
The results showed that the ratio of apple juice and VCO had a highly significant effect (P<0.01) on emulsion stability, viscosity, free fatty acids, pH, antioxidant activity, organoleptic color, aroma, taste, and general acceptance of emulsion drinks but gave a significantly effect (P<0.05) on the color index of emulsion drinks. The concentration of arabic gum showed a highly significant effect (P<0.01) on the parameters of emulsion stability, viscosity, free fatty acids, color organoleptic and general acceptance but showed a significantly effect (P<0.05) on the parameters of color index and pH and showed a non significantly effect (P>0.05) on antioxidant activity, aroma organoleptic, and taste of the emulsified beverage produced. Based on the effectiveness value of the De Garmo method, the emulsion drink with the best treatment was found in the A1G3 treatment with a 70%:30% ratio of apple juice and VCO (Virgin Coconut Oil) and a 12% concentration of arabic gum. | en_US |
