Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan Terhadap Mutu Marmalade Sirsak (Annona Muricata L)

Abstract

gth of storage the quality of soursop marmalade. The research had been performed using factorial completely randomized design (CRD) with two factor, i.e. : sodium benzoat concentration (K) : (200, 300, 400 and 500 ppm) And storage time (L) : (0, 5, 10 and 20 days ). Parameters analysed were vitamin C content, total acid, total soluble solid, water content, total microbes, (aroma,taste and texture) and organoleptic value (aroma, taste and texture). The results showed that the sodium benzoat concentration had highly significant effect on vitamin C content, total acid, total soluble solid, water content, total microbes, and organoleptic value (aroma, taste and texture). The length of storage had highly significant effect on vitamin C content, total soluble solid, water content, total microbes, and organoleptic value (aroma, taste and texture). The interaction of sodium benzoate concentration and length of storage had highly significant effect on vitamin C content of soursop marmalade. The addition of 500 ppm sodium benzoate and 15 days storage produced the better and more acceptable quality of the soursop marmalade.