| dc.description.abstract | The study was aimed to determine the effects of varying ratios of pepino fruit juice and red dragon fruit peel juice, and concentrations of CMC (Carboxymethyl Cellulose), and their interaction on the quality of the resulting syrup. This research design was factorial Completely Randomized Design (CRD) with two factors, namely red dragon fruit peel juice (S): (20% : 80%, 40% : 60%, 60% : 40%, and 80% : 20%), and CMC concentration (C): (0.1%, 0.3%, and 0.5%). The parameters analyzed were antioxidant activity, vitamin C content, total soluble solids, pH, viscosity, color index, and descriptive organoleptic properties such as taste and thickness. Additionally, hedonic organoleptic tests were conducted for color, aroma, taste, and overall acceptance. Mold and yeast testing was conducted on the formulation with the most preferred overall acceptance.
The results showed that the juice ratio has highly significant effect (P<0,01) antioxidant activity, vitamin C content, total soluble solids, pH, viscosity, color index, hedonic color, descriptive taste, hedonic taste, hedonic aroma, descriptive thickness, and overall hedonic acceptance. The addition of CMC concentration has highly significant effect (P<0,01) on vitamin C content, total soluble solids, pH, viscosity, descriptive thickness, and overall hedonic acceptance. Furthermore, the interaction between the juice ratio and CMC concentration has significant affected (P>0,05) vitamin C content, total soluble solids, pH, viscosity, descriptive thickness, and overall hedonic acceptance. | en_US |
