| dc.description.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. | en_US |
