Pengaruh Konsentrsi Campuran Sari Buah Nenas dan Markisa serta Konsentrasi Pektin terhadap Mutu Sorbet Air Kelapa

Abstract

The aim of this research was to find the effect of pineapple and passion fruit extract concentration and pectin concentration on the quality of coconut water sorbet. The research had been performed using factorial completely randomized design with two factors, i.e; mixture of pineapple and passion fruit extract concentration (1:2) (K) : (5%, 10%, 15% and 20%) and pectin concentration (P) : (0,4%, 0,6%, 0,8% and 1%). Parameters analyzed were vitamin C content, total acid, melting percentage, fiber content, total soluble solid ,organoleptic values of colour, flavour and taste, and texture. The results showed that the mixture of pineapple and passion fruit extract concentration and pectin concentration had highly significant effect on all parameters. The interaction of the two factors had highly significant effect on fiber content, total soluble solid, organoleptic values of colour, flavour and taste, and texture and had no significant effect on vitamin C content, total acid and melting percentage. The 15% mixture of pineapple and passion fruit extract and 0,8% concentration of pectin produced the best quality of coconut water sorbet.