Pengaruh Penambahan Sari Buah Sirsak (Annona muricata) dan CMC (Carboxy Methyl Cellulose) terhadap Mutu Minuman Fungsional Sari Lidah Buaya (Aloe vera)

Abstract

Functional drinks are foods that are natural or processed, which contain nutritional and non-nutrient elements, which when consumed can have a good influence on the body's health. Aloe vera is a plant that has many benefits for health and beauty. However, aloe vera is often only used in the field of beauty. Therefore, a processing method is needed to increase its economic value, namely by processing it into drinks. This drink requires the addition of soursop fruit juice to add flavor, aroma and increase its nutritional value. CMC is added as a stabilizer for soursop juice which settles easily. The purpose of this study was to determine the effect of adding soursop juice and CMC to aloe vera functional drinks. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of soursop juice (15%, 20%, and 25%) and CMC (0,1%, 0,3%, and 0,5%) . The parameters analyzed were pH value, total dissolved solids, total acids, antioxidant activity, vitamin C content, total flavonoids, and hedonics (color, aroma, taste, texture, and general acceptability). The results of this study indicated that the addition of soursop juice had a highly significant (P<0,01) effect on pH value, total dissolved solids, total acids, antioxidant activity, vitamin C content, total flavonoids, hedonic aroma, taste, texture, and general acceptance but had an insignificant (P>0,05) different effect on color hedonics. The addition of CMC had a highly significant (P<0,01) effect on vitamin C content, total flavonoids, antioxidant activity, and hedonic texture, had a significant effect (P<0,05) on total dissolved solids, but had no significant effect (P>0,05) on pH value, total acid, hedonic color, aroma, taste, and general acceptance. The interaction of the addition of aloe vera extract and CMC had a significant effect (P<0,05) on the hedonic texture but had no significant effect (P>0,05) on the pH value, total dissolved solids, total acid, vitamin C content, total flavonoids, antioxidant activity, hedonic color, aroma, taste, and general acceptability. The addition of 25% soursop juice and 0,3% CMC resulted in the best quality and most preferred functional drink.