Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan Terhadap Mutu Minuman Sari Buah Biwa (Eriobotrya Japonica)

Abstract

Nabilah Arghina Salmaa: The Effect of Sodium Benzoate Concentration and Storage Duration on the Quality of Loquat Fruit Juice Beverage. Supervised by Linda Masniary Lubis. Loquat is a local fruit variety originating from Berastagi, North Sumatra, known for its nutritional value and flavor. This study aimed to optimize loquat as a fruit juice beverage by adding sodium benzoate and observing storage duration effects. A Completely Randomized Design (CRD) was used with two factors: sodium benzoate concentrations (0.03%, 0.05%, and 0.07%) and storage durations (7, 8, and 9 days). Parameters analyzed included pH, total acidity, total soluble solids, microbial count, vitamin C content, and organoleptic tests (color, taste, aroma, and overall acceptability). Results showed that sodium benzoate had a highly significant effect (P < 0.01) on pH, total acidity, microbial count, and color. Storage duration significantly affected pH, acidity, total soluble solids, vitamin C, and sensory attributes. Interaction between both factors had a significant effect on microbial count, acidity, and taste. The best treatment was N3L4: 0.05% sodium benzoate with 4 days of storage.