Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Sari Buah Jambu Kristal (Psidium guajava L.) dan Variasi Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi

Abstract

This study was aimed at determining the effect of the ratio between Virgin Coconut Oil (VCO) and crystal guava juice, as well as the concentration of gum arabic, on the quality of an emulsion drink. The method used was a factorial Completely Randomized Design (CRD) consisting of two factors: the ratio of VCO to crystal guava juice (10%:90%, 20%:80%, 70%:30%, 60%:40%) and the concentration of gum arabic (5%, 7%, 9%, 11%). The parameters tested included Free Fatty Acids (FFA), Total Soluble Solids (TSS), pH, emulsion stability, viscosity, Vitamin C content, descriptive analysis of color, aroma, taste, viscosity, and general acceptance. The results showed that the ratio of Virgin Coconut Oil (VCO) to crystal guava juice had a highly significant effect (P<0,01) on total soluble solids, pH viscosity, Vitamin C, emulsion stability, descriptive taste, aroma, viscosity, and overall acceptance. the percentage of arabic gum also had a highly significant effect (P<0,01) on viscosity, emulsion stability, and descriptive viscosity. The best treatment was J2G4 found at the ratio of 80% crystal guava juice to 20% VCO and 11% of gum arabic.