Formulasi Konsentrat Instan dari Campuran Sari Lidah Buaya, Wortel dan Markisa

Abstract

A research had been done to fmd the effect of different mixture composition of aloe, carrot and marquisa and the kinds ofstabilizer on the quality of instant concentrate thus produced. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e. mixture composition of aloe, carrot and marquisa (S) : 50 : 25 : 25; 50 : 20 : 30; 50 : 15 : 35; 50 : 10 : 40 and the kinds ofstabilizer (P): pectin, arabic gum, xanthan gum and CMC. Parameters analysed were vitamin C content, total acid, total soluble solid (TSS), moisture content, fiber content and organoleptic value (colour, aroma and taste). The result showed that the mixture composition of aloe, carrot and marquisa had highly significant effect on the vitamin C content, total acid, TSS, moisture content and fiber content, had significant effect on the taste value but no significant effect on colour and aroma value. The kinds of stabilizer had highly significant effect on the vitamin C content, total acid, TSS, moisture content and fiber content but no significant effect on all organoleptic value (colour, aroma and taste). The interaction of mixture composition of aloe, carrot and marquisa with the kinds of stabilizer had significant effect on the vitamin C content, total acid and moisture content but no significant effect on TSS and all organoleptic value (colour, aroma and taste). The result showed that mixture compotition of aloe, carrot and marquisa of 50 : 25 : 25 with pectin stabilizer gave the best quality ofthe concentrate instant.