Studi Pembuatan Sirup Salak (salacca Edulis Reinw)

Abstract

The aim of this research was to investigate the effect of stabilizer and concentrations on the salacca syrup.

The research had been performed using Factorial Completely Randomized Design (CRD) with two factors, i.e. the stabilizers (S) : agar, CMC, pectin and xanthan gum. and concentrations (C) : 0%, 0,15%, 0,3% and 0,45%. Parameter analysed were total acid, total soluble solid, viscosity and organeleptic value (colour, aromatic and taste).

The results show that the stabilizers had highly significant effect on total soluble solid, viscosity and organoleptic value colour, aromatic and taste, and the concentrations had highly significan effect on total soluble solid, total acid, viscosity and organoleptic value colour, aromatic and taste.

The combination of stabilizers and concentrations had highly significant effect on total soluble solid, viscosity and organoleptic value colour, aromatic and taste.

‘The CMC (Na Carboxy Methyl Cellulose) and concentration 0,45% produced the better and more acceptable quality of the salacca syrup.