Pengaruh Konsentrasi Karbondioksida dan Sukrosa Terhadap Mutu Minuman Ringan Rosela

Abstract

ZAKWAN : The Effect of Carbondioxide and Sucrose Concentration on the Quality of Roselle Softdrink. Supervised by Dr. Ir. Elisa Julianti, M.Si and Mimi Nurminah STP, M.Si. Roselle is the plant that can be used and prossed into many food products, such as roselle softdrink. The concentratin of carbondioxide and sucrose must be considered in making good roselle softdrink. Therefore, research is had been done on the effect of carbondioxide and sucrose concentration to the quality of roselle softdrink. This research was an initial step to find the best quality of roselle softdrink. The concentration of carbondioxide were 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and sucrose were 0%, 10%, 20%, 30%. The design used was factorial completely randomized design. Parameter analysed were total soluble solid, total acid, vitamin C content, pH, organoleptic values of colour, flavor and taste. The results showed that the concentration of carbondioxide had highly significant effect on total soluble solid, total acid, pH, had significant effect on vitamin C content, had no significant effect on organoleptic values of colour, flavor and taste. The concentratin of sucrose had highly sicnificant effect on total soluble solid, total acid, vitamin C content, had significant effect on pH, organoleptic values of colour, flavor, and taste. The 2000 ppm of carbondioxide and 20% sucrose concentration gave the best quality of the roselle softdrink