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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Ilmu dan Teknologi Kelautan Tropis JURNAL KIMIA SAINS DAN APLIKASI Jurnal Penelitian Hasil Hutan Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Jurnal Penelitian Hasil Hutan Makara Journal of Science Digital Bisnis: Jurnal Publikasi Ilmu Manajemen Dan E-commerce Indonesian Journal of Chemical Science JURNAL REKAYASA KIMIA & LINGKUNGAN Jurnal Penelitian Hasil Hutan
Mohammad Khotib
Department Of Chemistry, Faculty Of Mathematic And Natural Sciences, Bogor Agricultural University, Darmaga Campus, Fapet Building W2 Lt 4-5, Agatis Street, Bogor 16680; Integrated Laboratory, Bogor Agricultural University, Baranangsiang Campus, Paja
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Library & Information Science Materials Science & Nanotechnology Physics

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Characterization of CMC and Its Effect on Physical Stability and Shelf Life of Psidium guajava Arya Avif Alviansyah; Annisa Zahra Ramadhan; Nisrina Azhaar Athaya; Suci Nuraiza; Silvi Permata Defisna; Ibnu Hibban Tasman; Mohammad Khotib
Indonesian Journal of Chemical Science Vol. 14 No. 3 (2025): Indonesian Journal of Chemical Science
Publisher : Prodi Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijcs.v14i3.25250

Abstract

Psidium guajava has a high content of vitamin C as an antioxidant that is easily damaged. One way to make it stable with stabilizers in the form of hydrocolloids, which are commonly used is carboxymethyl cellulose (Na CMC). The study aims to determine the effect of CMC addition on guava juice drinks with variations in temperature and storage duration and determine the shelf life. Methods include characterization of CMC (water content, organoleptic and viscosity, pH, NaCl content and purity). Guava juice beverage formulation was made by varying CMC concentration (organoleptic, viscosity, pH and vitamin C content). The best result (0.5% w/b) was continued with temperature treatment of 26°C and 16°C, and observation for 25 days. The results showed that CMC had a purity of 98.54% with NaCl of 1.46% and other results showed that it met the SNI/FAO requirements. The test of CMC addition proved to be able to stabilize the juice based on the viscosity of each treatment, but reduced the level of acidity at 16°C. The 26°C treatment changed color and odor on day 10 while at 16°C it lasted until day 20. Vitamin C content showed that on days 10-15 the treatment stored at 26°C decreased to 0.1 mg/g while at 16°C it was stable until day 25. Determination of shelf life using a mathematical model of degradation kinetics.
Co-Authors Alan Frendy Koropitan Ali, Mohamad Makrus Annisa Zahra Ramadhan Anwar Nur Arya Avif Alviansyah Asnil Asnil Bambang Soegijono Chamariyah Chamariyah Daniel P.O Laia Daniel P.O Laia Deden Saprudin Dedri Syafei Defrizal, Muhammad Denar Zuliandanu Domu Simbolon Eriza, Nurul Fadli Fakhrullah Fahrizal Hazra Fatika, Siti Gina Libria Nadjamoeddin Gustan Pari Gustan Pari Hartanto, Mochamad Tri Ibnu Hibban Tasman Ida Ayu Putu Sri Widnyani Kevin Setiawan Komar Sutriah Kusumaningsih, Alvianita Mas'ud, Zainal Alim Mas’ud, Zainal Alim Mustaruddin Nasrudin, M Fikry Nisrina Azhaar Athaya Noviyan Darmawan Nurmutia Sari Purwantiningsih Sugita Putri Permatasari Putri Permatasari, Putri Samsul Bahri Santiyo Wibowo Santiyo Wibowo Shinya Takahashi Silvi Permata Defisna Subastiar, Ian Subijanto Subijanto Suci Nuraiza Sugesti, Rahmawita Takeno Akiyoshi TATI NURHAYATI Tetty Kemala Tri Prartono Tun Tedja Irawadi Zainal Alim Mas'ud Zainal Alim Mas’ud Zainal Alim Mas’ud Zainal Alim Mas’ud