Pengaruh Komposisi Konsentrat Sirsak dan Kacang Tanah dan Banyaknya Emulsifier terhadap Mutu Mentega Kacang Campuran (Mixed Peanut Butter)

Abstract

This research was aimed to investigate the effect of soursop concentrate and peanut composition and emulsifier concentration on the quality of mixed peanut butter. This research had been performed using factorial completely randomized design, with two factors i.e : soursop concentrate and peanut composition (K): 0%:100%, 10%:90%, 20%:80%, 30%:70%, and emulsifier concentration (G) : 0%, 5%, 10% and 15%. Parameters analyzed were water content, ash contend, fat content, vitamin C countent, stickiness and organoleptic values (colour, flavor, taste and texture). The results showed that the composition of soursop concentrate and peanut had highly significant effect on all parameters. The consentration of emulsifier also had highly significant effect on all parameters. The interaction of the two factors had highly significant effect in water content, ash content, stickiness and organoleptic values of colour and taste, and had no significant effect on the fat content, vitamin C content and organoleptic values of flavor and texture. Composition 10%:90% and emulsifier 5% produced the best peanut butter in organoleptic values.