Pengaruh Konsentrasi Xanthan Gum dan Lama Penyimpanan Terhadap Mutu Sirup Asam Jawa (Tamarindus Indica L.)

Abstract

The vary of concentration of xanthan gum and the prolonged storage time had been applied to the asam jawa syrup.

The aim of this research was to investigate the effect of the xanthan gum concentration and storage time on the quality of asam jawa syrup.

The research had been performed using Factorial Completely Randomized Design (CRD) with two factors, i.e. Xanthan Gum Concentration (K): 0,00%, 0.05%, 0.10% and 0.15% and Storage Time (W): 1, 2, 3 and 4 weeks. Parameters analysed were total soluble solid, total acid, volatile reducing substance, viscosity and organoleptic value (colour, aromatic and taste)

The results show that xanthan gum concentration had highly significant effect on total soluble solid and viscosity but had no significant effect on total acid, volatile reducing substance and organoleptic value.

The storage time had highly significant effect on total soluble solid, total acid, and viscosity and significant effect on volatile reducing substance, colour and taste of organoleptic value but not on aromatic

The combination of xanthan gum concentration and storage time had highly significant effect on total soluble solid and viscosity, and significant effect on total acid but not on volatile reducing substance and organoleptic value.

The 0.05% xanthan gum concentration and storage time up to 4 weeks produced the better and more acceptable quality of the asam jawa syrup.