Pengaruh Penambahan Sari Buah Naga (Hylocereus polyrhizus) dan Konsentrasi Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)

Abstract

This study was conducted to determine the effect of the addition of dragon fruit juice (Hylocereus polyrhizus) and the addition of gom arabic on the characteristics of VCO (Virgin Coconut Oil) emulsion drinks. This research was conducted using a factorial completely randomized design (CRD) method with two factors, namely the addition of dragon fruit juice (S): (50%, 60%, 70%) and the addition of gom arabic (G): (3g, 5g, 7g). Parameters tested on coconut oil raw materials were moisture content, free fatty acid content, fat content, protein content, peroxide number content, organoleptic color, aroma, taste, general acceptance, lauric acid and antioxidants. The parameters tested on the product were pH, total soluble solids, viscosity, emulsion stability, antioxidants, descriptive color, descriptive aroma, descriptive taste and hedonic general acceptance. The results showed that the addition of dragon fruit juice gave a highly significant different effect (P<0.01) on emulsion stability, viscosity, total soluble solids, pH, antioxidant activity, hedonic color, aroma, taste, viscosity, and general acceptance of VCO emulsion drinks. The concentration of gom arabic on the VCO emulsion drink gave a highly significant different effect (P<0.01) on the parameters of emulsion stability, viscosity, total soluble solids, hedonic color, aroma, taste, viscosity, and general acceptance but gave a highly significant different effect (P>0.05) on the parameters of pH and antioxidant activity of the emulsion drink produced. VCO produced by the centrifugation method has better quality where the water content is 0.14%, fat content reaches 99.57%, protein content is 0.29%, free fatty acid content is 0.12%, lauric acid content reache 57.4%, and antioxidant activity with an IC50 value of 184.65 μg/ml.