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All Journal JURNAL SAINS PERTANIAN EQUATOR ELKHA : Jurnal Teknik Elektro Jurnal Pertanian Agros Jurnal Pengolahan Pangan JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Journal of Health and Nutrition Research Teknologi dan Industri Pertanian Indonesia Journal of Bioindustry Jurnal Inovasi Pangan dan Gizi
Suko Priyono
Tanjungpura university
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal Inovasi Pangan dan Gizi

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Study on the effect of carboxymethyl cellulose (CMC) concentration on the quality of lacum fruit syrup (Cayratia trifolia (L.) Domin) Ramadan, Qhori; Priyono, Suko; Saputri, Nur Endah
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1503

Abstract

Background : Syrup made from lacum fruit is one of the efforts to diversify processed products. The use of lacum fruit as a processed product has great potential in society, because the vitamin C content in lacum fruit has properties and benefits for the human body. Method: This study used a Randomized Block Design (RAK) with one factor, namely variations in CMC concentration with 5 levels, consisting of CMC 0%, CMC 0.5%, CMC 1%, CMC 1.5% and CMC 2%. Findings: CMC administration had a very strong tendency towards the characteristics of total dissolved solids, pH, the L* values ​​obtained tended to increase but the a* (reddish) and b* (yellowish) values ​​tended to decrease. Conclusion: The best lacum fruit syrup is syrup with a CMC concentration of 1% which produces an average chemical test in the form of a Total Dissolved Solids test of 45.80o Brix, a pH test of 3.93, an L color of 12.58, a* 2.52 and b* 0.26. The best sensory test results were color 3.81 (like), aroma 3.42 (like), taste 3.77 (like) and viscosity 3.77 (like). Novelty/Originality of This Study:This study explores the effect of varying carboxymethyl cellulose (CMC) concentrations on the physicochemical and sensory qualities of lacum fruit syrup. It provides new insights into the optimization of CMC for enhancing the quality of local fruit-based beverages.
Co-Authors Agusfiansyah, Syarif Ayudianty, Laras Ayuni, Dwi Dini Ulfa, Dini Dwi Raharjo Fadly, Dzul Fikri, Ilham Florentina, Devi Viola Franelia Angela Laras Gustini, Gustini Juwitaningsih, Dayang Dwi lestari, nensi Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati MAULANA, HAMZAH AKRAM Muhammad Saleh Oke Anandika Lestari Purwayantie, Sulvi Putu Dupa Bandem Rahmadian, Yudi Ramadan, Qhori Rikardo, David Saputri, Nur Endah Sari, Maria Mega Silvia Uslianti Siska Lestari Stephanie, Akuilla Supermanto, Supermanto Tri Rahayuni Tri Wahyudi Walimah, Walimah Yohana Sutiknyawati Kusuma Dewi Yuli, Yulia Dwi Ningsih ZAHID, KHALIS THIFAL Zakiatulyaqin -