Pengaruh Konsentrasi Xanthan Gum dan Konsentrasi Natrium Benzoat Terhadap Mutu Sirup Sirsak

Abstract

The aim of this research was to analize the effect of xanthan gum and sodium benzoate concentration on the quality of sour sop syrup. The research had been performed using factorial completely randomized design with two factors i.e; xanthan gum concentration (L): 0,10 %, 0,15 %, 0,20 %, and 0,25 %; and sodium benzoate concentration (N): 0,050 %, 0,075 %, 0,10 %, and 0,125 %. Parameters analyzed were vitamin C content, total acid content, TSS content, viscosity, organoleptic values (smell and taste and colour). The result showed that xanthan gum concentration had highly significant effect on the vitamin C content, total acid content, TSS content, viscosity and organoleptic values smell and taste but had no significant effect on the organoleptic colour value. The sodium benzoate concentration had highly significant effect on the vitamin C content, total acid content, viscosity, and organoleptic values of smell and taste but had no significant effect on the TSS content and organoleptic colour value. The interaction of the xanthan gum and sodium benzoate concentration had significant effect on the vitamin C content but had no significant effect on the total acid content, TSS content, viscosity, organoleptic values of smell taste, and colour. The 0,20 % xanthan gum concentration and the 0,10 % sodium benzoate concentration produced the better and more acceptable quality of sour sop syrup.