Pengaruh Perbandingan Sari Buah Semangka (Citrullus lanatus) dengan VCO dan Konsentrasi Gum Arab terhadap Karakteristik Minuman Emulsi VCO (Virgin Coconut Oil)

Abstract

This study was conducted to determine the effect of ratio watermelon juice (Citrullus lanatus) with VCO and gum arabic concentrations on the characteristics of VCO (virgin coconut oil) emulsion drinks. This study was conducted using the factorial Complete Randomized Design (CRD) method with two factors, namely the ratio of watermelon juice with VCO (E): (80%:20%, 70%:30%, 60%:40%, 50%:50%) and the gum Arabic concentration (R): (3%, 6%, 9%, 12%). The parameters tested were color index (oHue), emulsion stability, free fatty acids, viscosity, pH, total dissolved solids, antioxidant, color hedonic, aroma hedonic, flavor hedonic and general acceptance hedonic. The results showed that the ratio of watermelon juice with VCO had a highly effect (P<0,01) on the parameters of color index, emulsion stability, viscosity, pH, total dissolved solids, organoleptic color, aroma, taste and general acceptance of emulsion drinks. The ratio between watermelon juice with VCO had a significant effect (P>0,05) on the emulsion drink free fatty acid parameters. The gum arabic concentration had a significant effect (P<0,01) on the parameters of color index, emulsion stability, viscosity, total dissolved solids, organoleptic color, aroma, taste and general acceptance of the emulsion drink. The gum arabic concentration also had a significant effect (P>0,05) on the free fatty acid parameters and pH of the emulsified beverage. The best treatment was determined by the de Garmo method and the best treatment was E2R4, with a 70% ratio of watermelon juice and 30% VCO and 12% gum Arabic concentration. The value of antioxidant activity test results in the best treatment was 21,34 μg / mL.