Pengaruh Penambahan Gula Kelapa dan Tingkat Kematangan Labu Siam (Sechium edule) terhadap Mutu dan Organoleptik Minuman Fungsional Labu Siam

Abstract

This study aimed to determine the effect of varying concentrations of coconut sugar and the maturity level of chayote on the quality characteristics and organoleptic properties of the functional drinks labu siam, and to identify the optimal formulation for this drinks. This research was conducted using a factorial Completely Randomized Design (CRD), which included the addition of coconut sugar (G) at concentrations of 0.5%, 1%, 1.5%, and 2%, and the maturity levels of chayote (T) as either mature or young chayote. The parameters tested were pH, total dissolved solids, total acidity, vitamin C content, antioxidant activity, total plate count, descriptive organoleptic for color, aroma, and taste, and hedonic organoleptic overall acceptance.

The results showed that the addition of coconut sugar had a highly significant effect (P<0.01) on pH, total dissolved solids, total acidity, descriptive for color, aroma, taste, and overall acceptance. A significant effect (P<0.05) on antioxidant activity. No significant effect (P>0.05) on vitamin C content. While, the maturity level of chayote showed a highly significant effect (P<0.01) on total dissolved solids and descriptive color. A significant effect (P<0.05) on vitamin C content and descriptive aroma. No significant effect (P>0.05) on parameters of pH, total acidity, antioxidant activity, descriptive taste, and overall acceptance. The interaction between varying concentrations of coconut sugar and chayote maturity level showed a significant effect (P<0.05) on total soluble solids. No significant effects (P>0.05) on pH, total acidity, vitamin C content, antioxidant activity, color descriptiveness, aroma descriptiveness, taste descriptiveness, or overall acceptance.

The best treatment was obtained from the G2T2 combination, which consisted of 1% coconut sugar addition and young chayote juice. The best treatment was evaluated for total plate count, yielding a value of 3.8 x 10³.