Pengaruh Perbandingan Sari Stroberi (Fragaria L.) dengan Sari Belimbing Wuluh (Avverhoa bilimbi L.) dan Konsentrasi Gula terhadap Mutu Minuman Isotonik Air Kelapa Tua

Abstract

Isotonik drinks are considered healthy for the body. The use of strawberry juice, bilimbi juice, and sugar in isotonik drinks aims to enhance their nutritional content and flavor. The purpose of this research was to determine the effect of the ratio of strawberry juice to bilimbi juice and sugar concentration, as well as their interaction, on the quality and organoleptik properties of the isotonik drink.This research was conducted using a faktorial completely randomized design (CRD) with 2 faktors: the ratio of strawberry juice to bilimbi juice (E): E1 (80%:20%), E2 (60%:40%), E3 (40%:60%), E4 (20%:80%), and sugar concentration (P): P1 (5%), P2 (6%), P3 (7%), P4 (8%). Parameters tested were pH value, total acidity, total dissolved solids, total sugar, vitamin C content, potassium content, sodium content, antioxidant activity, and organoleptik evaluation (color, aroma, taste, and overall acceptance). The results of this research revealed that the ratio of strawberry juice to bilimbi juice had highly significant effect (P<0.01) on pH value, total acidity, total sugar, vitamin C content, potassium content, sodium content, antioxidant activity, organoleptik color, organoleptik aroma, organoleptik taste, and had significant effect (P<0.05) on overall acceptance. Sugar concentration had highly significant effect (P<0.01) on pH value, total acidity, total dissolved solids, total sugar, vitamin C content, potassium content, antioxidant activity, overall acceptance, and had significant effect (P<0.05) on organoleptik color, organoleptik aroma, and organoleptik taste. The interaction between the ratio of strawberry juice to bilimbi juice and sugar concentration had highly significant effect (P<0.01) on pH value, vitamin C content, potassium content, antioxidant activity, and had significant effect (P<0.05) on total acidity and total sugar.