Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Bit (Beta vulgaris L.) dan Konsentrasi Gum Arab terhadap Karakteristik Mutu Minuman Emulsi

Abstract

This research was conducted to determine the effect of the ratio of Virgin Coconut Oil (VCO) with beetroot juice (Beta vulgaris L.) and the concentration of arabic gum on the quality characteristics of VCO emulsion drinks. This research used a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors: the ratio of VCO with beetroot juice (B): (10%:90%, 20%:80%, 30%:70%) and the concentration of gum arabic (G): (5%, 7%, 9%). The parameters analyzed included emulsion stability, pH, viscosity, total soluble solids, color index, antioxidant activity (IC₅₀), free fatty acid content, and descriptive organoleptic attributes such as color, aroma, taste, viscosity, and overall acceptability. The results showed that the ratio of Virgin Coconut Oil (VCO) to beetroot juice had a highly significant effect (P<0,01) on color index, pH, total soluble solids, viscosity, antioxidant activity, emulsion stability, free fatty acid content, descriptive color, taste, aroma, viscosity, and overall acceptability. The concentration of gum arabic also had a highly significant effect (P<0.01) on color index, pH, total soluble solids, viscosity, emulsion stability, descriptive viscosity, and overall acceptability and also non significant effect (P>0,05) on antioxidant activity (IC₅₀), free fatty acid content, descriptive color, aroma, and taste. The best treatment was obtained in B2G3, with 20% VCO : 80% beetroot juice and arabic gum concentration of 9%.