Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan terhadap Mutu Minuman Sari Buah Sirsak (Annona Muricata L) Berkarbonasi

Abstract

The aim of this reseach was to investigate teh effect of sodium benzoate conceentration and length of storage the quality of carbonated sirsak juice. The research had been performed using factorial Completely Randomized Design (CRD) with two factor, i.e : soluble sodium benzoat concentration (K) : (200, 250, 300, and 350 ppm) and length of storage (L) : ( 5, 10, 15, and 20 days). Parameters analysed were vitamin C content, total soluble solid, total acid, viscosity, and organoleptic value (colour, aroma, and taste). The result showed that the sodium benzoat concentration had highly significant effect on vitamin C content, total soluble solid, total acid, viscosity, and organoleptic value (colour, aroma, and taste). The length of storage had highly significant effect on vitamin C content, , total soluble solid, total acid, viscosity, and organoleptic value (colour, aroma, and taste). The interaction of sodium benzoat concentration and length of storage had highly significant effect on viscosity of carbonated sirsak juice. The addition of 350 ppm sodium benzoat and 5 days length of storage had produce the better and more accetable quality of the carbonated sirsak juice.