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All Journal PELS (Procedia of Engineering and Life Science)
Ahmad Syauqi Firdaus
Universitas Muhammadiyah Sidoarjo
Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering

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Effect of Additional Stabilities (CMC) and Citric Acid in Red Guava Juice (Psidium Guajava L.) Ahmad Syauqi Firdaus; Rima Azara
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1273

Abstract

This study aims to determine the effect of adding a stabilizer (CMC) to guava juice and to determine the effect of adding citric acid to guava juice. this research was conducted at the laboratory of product development and food analysis of the food technology study program, faculty of science, and technology, university of Muhammadiyah Sidoarjo from October to December 2021 using a factorial randomized design on guava juice. the first factor is the concentration of CMC namely (0,2%, 0,5% and 0,7%), the second factor is the concentration of citric acid, namely (0,2%, 0,3% and 0,4%). the organoleptic test was analyzed using the Friedman test. the results showed that the concentration of CMC and citric acid had a significant difference from the results for the texture organoleptic test. the best treatment was guava juice with a CMC concentration of 0.7% and citric acid concentration of 0.4% which showed an aroma organoleptic test of 3.00 (ordinary), texture organoleptic test of 3.30 (usual-like), and taste organoleptic test of 2.90 (dislike- usual), color organoleptic test 3.17 (usually-like).
Co-Authors RIMA AZARA