| dc.description.abstract | Juice is a drink made from the extraction or pressing of the natural liquid contained in frut and vegetables. The purpose of this research was to know the effect of ratio of snackfruit juice with lemongrass juice and and storage duration on the quality of Sidempuan snackfruit juice drinks. This research used a factorial completely randomized design with two factors, namely the ratio of snackfruit juice with lemongrass juice (S) in 4 levels (95:5, 90:10, 85:15, and 80:20) and storage time (G) in 4 levels (0, 3, 6, and 9 days). The analyzed parameters were vitamin C content, total acid, total sugars, pH value, total soluble solids, viscosity, total microbes, color index (°Hue), color of hedonic test, taste of hedonic test, aroma of hedonic test, and general acceptance of hedonic test.
The results showed that the ratio of snackfruit juice and lemongrass juice had a highly significant effect on vitamin C content, total acid, total sugars, pH value, total soluble solids, viscosity, total microbes, color index (°Hue), color of hedonic test, taste of hedonic test, aroma of hedonic test and general acceptance of hedonic test. The storage time had a highly significant effect on vitamin C content, total acid, total sugars, pH value, viscosity, color index (°Hue), and general acceptance of hedonic test and had a significant effect on total sluble solids, and total microbes and had no significant effect on color of hedonic test, taste of hedonic test, and aroma of hedonic test. The interaction between the two factors had a highly significant effect on vitamin C content and total sugars and had a highly significant effect on viscosity and color index (°Hue). The best treatment obtained in the (S1G3) treatment, namely, the ratio of snackfruit juice with lemongrass juice was 95:5 with 6 days of time duration. The best treatment was then tested for antioxidant activity and the resulting was 45,0745μg/ml. | en_US |
