Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Jeruk Siam (Citrus nobilis) dan Penambahan Gula Stevia Cair terhadap Mutu Minuman Emulsi

Abstract

The purpose of this research was to find the effect of the ratio of virgin coconut oil with siam orange juice and the addition of liquid stevia sugar on emulsion drink quality. This study used a Completely Randomized Design (CRD) with 2 factors, namely the ratio of virgin coconut oil with siam orange juice (J): (10:90; 20:80; 30:70; and 40:60) and the addition of liquid stevia sugar (S): (0%; 0,1%; 0,2%; and 0,3%). Parameter analysed were color index, total acid, total soluble solids, pH value, viscosity, free fatty acids, vitamin C content, hedonic organoleptic tests for color, taste, aroma, viscosity, and general acceptance. The results of this research showed that the ratio of virgin coconut oil with siam orange juice had a highly significant effect (P<0.01) on color index, total acid, total soluble solids, pH value, viscosity, free fatty acids, vitamin C content, hedonic value of taste, hedonic value of texture, and hedonic value of general acceptance also had a significant effect (P<0.05) on hedonic value of color and hedonic value of aroma. The addition of liquid stevia sugar had a highly significant effect (P<0.01) on hedonic value of taste and hedonic value of general acceptance and also had a significant effect (P<0.05) on total acid, total soluble solids, and free fatty acids. The interaction between the two factors gave a highly significant effect (P<0.01) on hedonic value of taste and hedonic value of general acceptance. The best treatment was J2S3 with ratio of VCO with siam orange juice of 20:80 and the addition of liquid stevia sugar of 0,2%.