Pengaruh Konsentrasi Xanthan Gum dan Lama Penyimpanan terhadap Sirup Rukam (Flacourtia rukam Zool & Moritzi)

Abstract

The effect of concentration of xanthan gum and the prolonged storage time had

been performed to the rukam syrup The aim of this research was to investigate the effect of the xanthan gum concentration and storage time on the rukam syrup.

The experiment using factorial Completely Randomized Design (CRD) with two

factors, ie xanthan gum concentration (S-0,00 %, S-0.05 %, S-0.10 %, S,

0.15 %) and storage time (T,-2 works, T 4 weeks, Ty" 6 weeks, T.-8 weeks)

Analysed of parameters were total sohable solud, total acid, viscosity, organoleptic value

(colour, aromatic, and taste) The results show that xanthan gum concentration had highly significant (P<0,01) effect on total soluble solid, total acid, viscosity and colour organoleptic value but not on

aromatic and taste organoleptic value. The storage time had highly significant (P<0,01) effect on total soluble solid, total acid, viscosity, colour and taste organoleptic value but not aromatic organoleptic

value

The combination of xanthan gum concentration and storage time had highly significant (P 0,01) effect on total soluble solid and viscosity but not on total acid, organoleptic value (colour, aromatic and taste) The 0.15% xanthan gum concentration and storage time up to 2 weeks produced the better and more acceptable rakam syrup