Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Asam Jawa (Tamarindus indica L.) dan Konsentrasi Xanthan Gum terhadap Karakteristik Fisikokimia dan Sensori Minuman Emulsi

Abstract

This study was aimed to determine the effect of the ratio of VCO (virgin coconut oil) with tamarind juice (Tamarindus indica L.) and xanthan gum concentration on the physicochemical and sensory characteristics of emulsified drinks. This research was carried out using a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of VCO (virgin coconut oil) to tamarind juice (J) (10:90, 20:80, 30:70, 40:60) and xanthan gum concentration ( K) (0,07%, 0,14%, 0,21%, 0,28%). The parameters tested were emulsion stability, viscosity, color index, pH, total suspended solids, free fatty acids, antioxidants, and organoleptic by hedonic value of color, aroma, taste, viscosity, and general acceptance. The results of the research showed that the ratio of VCO with tamarind juice had a highly significant effect (P<0,01) on the parameters of emulsion stability, viscosity, total suspended solids, pH, free fatty acids, antioxidant, hedonic value of color, aroma, taste, viscosity and general acceptance, but the color index parameters was not significantly effected (P>0,05). The concentration of xanthan gum in emulsified drinks showed a highly significant effect (P<0,01) on the parameters of emulsion stability, viscosity, total suspended solids, pH, free fatty acids, hedonic value of color, viscosity and general acceptance, but had no significant effect (P>0,05) on the color index parameters, antioxidants, hedonic value of aroma and taste. The best treatment obtained through the De Garmo method was J1K3, namely 10% VCO, 90% tamarind juice and 0,21% xanthan gum.