Pengaruh Perbandingan Sari Buah Jambu Biji Merah (Psidium guajava Linn.) dengan Sari Buah Naga Merah (Hylocereus polyrhizus) dan Konsentrasi Xanthan Gum pada Karakteristik Sirup

Abstract

Syrup is a concentrated sugar solution with a minimum sugar content of 65% that may contain permitted food additives according to regulations. Red guava was used as a source of antioxidants, while red dragon fruit was used to enhance the color of the syrup. The purpose of adding xanthan gum was to reduce the decrease in antioxidant activity and increase viscosity. This study was aimed to evaluate the effect of the ratio of red guava juice to red dragon fruit juice and the concentration of xanthan gum on the characteristics of the syrup. This study utilized a factorial Completely Randomized Design (CRD) with two factors: the juice ratio (1:0, 2:1, 1:1, 1:2, 0:1) and xanthan gum concentration (0%, 0.1%, 0.2%). The results showed that the juice ratio had a highly significant effect (P<0.01) on all quality characteristics except viscosity hedonic (P>0.05). Xanthan gum concentration had a highly significant effect (P<0.01) on antioxidant activity, total dissolved solids, viscosity, pH, viscosity hedonic, and overall acceptability; a significant effect (P<0.05) on color index; and no significant effect (P>0.05) on hedonic scores for color, aroma, and taste. The interaction of the two factors had a highly significant effect (P<0.01) on total dissolved solids, viscosity, and antioxidant activity, a significant effect (P<0.05) on color index, and no significant effect (P>0.05) on other quality characteristics. The syrup with the best characteristics (P3G2) was further tested for total sugar and total plate count, which met the SNI 01-3544-2013 standards.