| dc.description.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%. | en_US |
