Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.) dan Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)

Abstract

This research was conducted to determine the effect of adding pineapple juice (Ananas comosus L.) and arabic gum on the characteristics of VCO (virgin coconut oil) emulsion drinks. This research was carried out using a factorial Completely Randomized Design (CRD) method with two factors, namely the addition of pineapple juice (S): (50%, 60%, 70%) and the addition of arabic gum (G): (3g, 5g, 7g). The parameters tested for coconut oil were water content, free fatty acid content, fat content, protein content, peroxide value, organoleptic color, aroma, taste, general acceptance, lauric acid and antioxidants. The test parameters for pineapple juice raw materials are pH and vitamin C content. The parameters tested for the product are pH, total dissolved solids, viscosity, emulsion stability, color descriptive, aroma descriptive, taste descriptive and general acceptance hedonic.The parameters tested were pH, total dissolved solids, emulsion stability, color descriptive, aroma descriptive, taste descriptive and general acceptance hedonic. The results of the study showed that the addition of pineapple juice had a highly significant different effect (P<0.01) on pH, total soluble solids (TSS), emulsion stability, color descriptive, aroma descriptive, taste descriptive, and hedonic general acceptance. and had a non-significant different effect (P>0.05) on the viscosity of the VCO emulsion drink. The addition of gum arabic had a very significant different effect (P<0.01) on total dissolved solids/total soluble solids (TSS), emulsion stability, color descriptiveness and general acceptance hedonics and had an insignificant different effect (P>0.05). on pH, descriptive aroma, and descriptive taste of VCO emulsion drinks. The value of the vitamin C level test results in the best practice is S3G3 was 16,4647 mg/100g.