Pengaruh Konsentrasi Bubur Buah Mangga dan CMC (Carboxy Methyl Cellulose) terhadap Mutu Sorbet Air Kelapa

Abstract

The aim of this research was to analyse the effect of mango puree and carboxy methyl cellulose (CMC) concentrations on the quality of coconut water sorbet. The research had been performed using factorial completely randomized design with two factors, i.e; mango puree concentration (K) : (6%, 12%, 18% and 24%) and carboxy methyl cellulose concentration (C) : (0%, 0,25%, 0,5% and 0,75%). Parameters analyzed were vitamin C content, total acid, total soluble solid, melting percentage, organoleptic values of colour, flavour, taste and texture. The results showed that mango puree concentration and CMC concentration had highly significant effect on all parameters. The interaction of mango puree concentration and carboxy methyl cellulose had highly significant effect on total acid but no significant effect on vitamin C content, total soluble solid, melting percentage, organoleptic values of colour, flavour, taste and texture. The 18% mango puree concentration and 0,5% of CMC produced the best quality of the coconut water sorbet.