Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Perasan Daun Keji Beling (Sericocalyx crispus L.) dan Variasi Konsentrasi Gula terhadap Mutu Minuman Emulsi

Abstract

This research was conducted to determine the effect of ratio of Virgin Coconut Oil with Keji Beling Leaf Juice and Variations in Sugar Concentration on the Quality of Emulsion Drinks. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of virgin coconut oil to keji beling leaves (F): (20%:80%; 30%:70%; and 40%:60%) and variations in sugar concentration (S): (5% liquid sugar; 10% liquid sugar; and 15% liquid sugar). Parameters for analysed were pH, total dissolved solids, viscosity, color index, free fatty acids, antioxidant activity, peroxide value, hedonic color, aroma, taste, viscosity and general acceptance. The results showed that the ratio of virgin coconut oil to the juice of keji beling leaves had a hihgly significant effect on pH, total dissolved solids, color (°Hue), viscosity, free fatty acids, peroxide value, antioxidants, hedonic value of color, hedonic value of viscosity and acceptance general. Variations in sugar concentration had a highly significant effect on color (°Hue), viscosity, antioxidants, color hedonic, and general acceptance. The interaction between ratio of virgin coconut oil and keji beling leaf juice and variations in sugar concentration on the quality of the emulsion drink had highly significant different effects on color (°Hue), viscosity, and antioxidants. The results showed that P1S3 treatment with vile shard leaf juice with a comparison of VCO and 20%:80% VCO with the addition of 10% liquid sugar was the best treatment with antioxidant activity, free fatty acids and peroxide value.