Pengaruh Perbandingan Virgin Coconut Oil (Vco) dengan Kombinasi Sari Buah Markisa Ungu (Passiflora edulis Sims) dan Terung Belanda (Solanum betaceum Cav) serta Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi

Abstract

This research was conducted to determine the effects of the ratio of VCO to the combination of purple passion fruit and tamarillo juices and the concentration of gum arabic on the quality of the emulsion beverage. A factorial Completely Randomized Design (CRD) was used, consisting of two factors: the ratio of VCO to the combined fruit juices (50:50, 40:60, 30:70, 20:80) and gum arabic concentration (5%, 7%, 9%, 11%). The parameters observed included total soluble solids, pH, emulsion stability, color index, viscosity, antioxidant activity, free fatty acids, color descriptive, aroma descriptive, taste descriptive, viscosity descriptive, and overall hedonic acceptance. The results showed that the ratio of VCO and the fruit juice combination had a highly significant effect (P<0.01) on the parameters of pH, emulsion stability, color index, antioxidant activity, viscosity, color descriptive, aroma descriptive, viscosity descriptive, and taste hedonic of the emulsion drinks. The concentration of gum arabic had a highly significant effect (P<0.01) on total soluble solids, pH, emulsion stability, color index, viscosity, color descriptive, taste descriptive, and overall hedonic acceptance. The interaction of both factors had a highly significant effect (P<0.01) on viscosity, a\significant effect (P<0.05) on pH and emulsion stability. The best emulsion drinks formulation obtained through De Garmo method was S1G4 with 60% fruit juices combination, 40% VCO, and 11% arabic gum.