Pengaruh Perbandingan Ekstrak Buah Lemon dengan Ekstrak Buah Naga dan Konsentrasi Gula Pasir terhadap Mutu Minuman Fruit Tea

Abstract

This research was conducted to determine the effect of comparison lemon extract with dragon fruit extract and granulated sugar concentration on the quality of fruit tea drinks. This research was conducted at the Food Technology Study Program Laboratory, Faculty of Agriculture, University of North Sumatra, Medan. This research used a completely randomized design with 2 factors, namely the ratio of lemon and dragon fruit extract (S): (20%:10%; 15%:15 and 10%:20%.) and the concentration of granulated sugar (L): ( 5%; 10%; 15%). The parameters analyzed were color index (°Hue), total dissolved solids (°Brix), degree of acidity (pH), total acid (%), vitamin C content, total microbes, and organoleptic tests. The results showed that the comparison of lemon extract with dragon fruit extract had a highly significant effect on the color index, pH, total dissolved solids, total acid, total microbes, vitamin C content, hedonic color, hedonic taste, hedonic aroma, hedonic viscosity, and hedonic general acceptability. The concentration of granulated sugar had a highly significant effect on total acid, total microbes, hedonic color, hedonic taste, hedonic aroma,hedonic viscosity, and hedonic general acceptability. The interaction of the comparison of lemon juice with dragon fruit juice and the concentration of granulated sugar on the quality of fruit tea drinks had a highly significant effect on total dissolved solids and total microbes with research results showing that the best quality was obtained in the S3L3 treatment.