Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Ekstrak Kayu Secang (Caesalpinia sappan L.) dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi

Abstract

This study was conducted to determine the effect of the ratio of Virgin Coconut Oil (VCO) with sappan wood extract and arabic gum concentration on the quality of emulsion drinks. This research was conducted using a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of VCO and sappan wood extract (E): (10%:90%, 20%:80%, 30%:70%) and arabic gum concentration (G): (5%, 7%, 9%). The parameters analysed included color index, pH, total dissolved solids, viscosity, emulsion stability, free fatty acids, antioxidant activity IC50, color descriptive, aroma descriptive, taste descriptive, viscosity descriptive, and overall acceptance. The results showed that the ratio of Virgin Coconut Oil (VCO) with sappan wood extract had a highly significant effect (P<0,01) on color index, pH, viscosity, emulsion stability, antioxidant activity IC50, color descriptive, aroma descriptive, taste descriptive, viscosity descriptive, and overall acceptance and also non-significant effect (P>0,05) on total dissolved solids and free fatty acids. The arabic gum concentration had a highly significant effect (P<0,01) on color index, pH, total dissolved solids, viscosity, emulsion stability, viscosity descriptive, and overall acceptance, and had a significant effect (P<0,05) on color descriptive, and also non-significant effect (P>0,05) on pH, free fatty acids, antioxidant activity IC50, aroma descriptive, and taste descriptive. The best treatment was found in E2G3 with 20% VCO : 80% sappan wood extract, and 9% arabic gum. The value of antioxidant activity IC50 in the best treatment was 96,6603 µg/ml.