SIFAT FISIK, KIMIA, DAN SENSORIS SARI BUAH NENAS DENGAN PENAMBAHAN KALSIUM SITRAT MALAT (CCM) DAN PEKTIN

Novriaty Mardini (Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian), Nura Malahayati Fakultas Pertanian Universitas Sriwijaya, Elmeizy Arafah Fakultas Pertanian Universitas Sriwijaya

Abstract


The objective of the research was to determine physical, chemical, and sensory characteristics of pineapple juice with calcium citrate malate (CCM) and pectin addition. The research was designed as Factorial Completely Randomized Design with two factors and each treatments was replicated three times. The first factor was the different ratio of CCM (5:1:1 and 6:2:3) and the second factor was the concentrations of pectin (0%, 0,1%, and 0,2%). The parameters were pH, viscosity, stability, total acid content, vitamin C content, hedonic test, shelf life, and calcium content. The result showed that the highest value of viscosity, total acid content, vitamin C content was found in pineapple juice with addition of 0,2 g CCM 6:2:3 + 0,2% pectin. The result of hedonic test has showed that most panelist prefered the colour of pineapple juice without treatment (control), the aroma of pineapple juice with addition of 0,2 g CCM 5:1:1 + 0,1% pectin, and taste of pineapple juice with addition of 0,2% pectin. The best treatment was juice with addition of 0,2 g CCM 6:2:3 + 0,2% pectin. It has calcium content of 544,75 mg/l.

Keywords: calcium citrate malate (CCM), pectin, pineapple juice

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