Pengaruh Perbandingan Sari Buah Biwa (Eriobotrya japonica Lindl.) dengan Sari Buah Semangka (Citrullus lanatus) dan Persentase Pemanis Stevia terhadap Karakteristik Mutu Puding

Abstract

This study was aimed to determine the effect of ratio of biwa fruit juice with watermelon fruit juice and the difference in stevia sweetener percentage on the quality characteristics of pudding. A factorial Completely Randomized Designed (CRD) was employed with two factors, namely the ratio of biwa fruit juice with watermelon fruit (F) : (30% : 70%, 40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and stevia sweetener percentage (G) : (0.5%, 1%, 1.5%). The results showed that the ratio of biwa fruit juice with watermelon fruit juice had a highly significant effect (P<0.01) on ash content, carbohydrate content, antioxidant activity, pH, vitamin C content, total sugar, hedonic color, descriptive taste, and overall acceptance, but had no significant effect (P<0.05) on water content, fat content, protein content, hedonic texture, and hedonic aroma. The stevia sweetener percentage had a highly significant effect (P<0.01) on pH, descriptive taste, and overall acceptance but had no significant effect (P<0.05) on water content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, vitamin C content, total sugar, hedonic color, hedonic texture, and hedonic aroma. Interaction between the two factors had a significant effect (P<0.05) on pH and descriptive taste but had no significant effect (P>0.05) on water content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, vitamin C content, total sugar, hedonic color, hedonic texture, hedonic aroma, and overall acceptance. F3G2 (50% biwa fruit juice : 50% watermelon fruit juice and 1% stevia sweetener) was the best treatment based on organoleptic which have vitamin C content of 12.1725 mg/100g, and antioxidant activity of 150.1836 µg/mL.