PENGARUH PERBANDINGAN SARI PEPAYA DENGAN SARI PARE DAN KONSENTRASI KARBOKSIL METIL SELULOSA TERHADAP MUTU SIRUP PEPAYA-PARE (The Effect of Ratio of Papaya Juice With Bitter Gourd Juice and Concentration of Carboxyl Methil Cellulose on - Ayu Lumbantoruan; Ismed Suhaidi; Terip Karo-Karo (Jurnal Rekayasa Pangan dan Pertanian, 2017)
ABSTRACT This research was aimed to know the effect of ratio of papaya juice with bitter gourd juice and concentration of Carboxyl Methil Cellulose on the quality of papaya–bitter gourd syrup. This research was conducted using a factorial completely randomized design with two factors, i.e the ratio of papaya juice and bitter gourd juice syrup , (S) : (90% : 10%,  80% : 20%, 70% : 30%, 60% : 40%) and concentration of Carboxyl Methil Cellulose (K) : (0,2%, 0,3%, 0,4%, 0,5%). The parameters were total soluble solid, total microbe, vitamin C content, viscosity, total sugar, pH solid, score test of colour, hedonic test of colour, hedonic test of flavor and hedonic test of taste, and test of consumer acceptance. The results showed that ratio of papaya juice and bitter gourd juice had a highly significant effect (P,0,01) on total soluble solid, vitamin C content, viscocity, total sugar, pH value, hedonic test of colour, hedonic test of taste, and test of consumer acceptance but had no significant effect (P>0,05) on total microbe, score test of colour and hedonic test of flavor. Concentration Carboxyl Methil Cellulose had highly significant significant effect on total soluble solid, vitamin C content, viscocity, total sugar, and hedonic test of taste but had no significant effect (P>0,05) on total microbe, pH value, score test of colour and hedonic test of colour, and test of consumer acceptance. The interaction of the two factors had highly significant effect on viscocity. The ratio of  90% papaya juice and 10% bitter gourd juice and the concentration Carboxyl Methil Cellulose of 0,5%  had the best quality of papaya-bitter gourd syrup. Keywords: Bitter Gourd, Carboxyl Methil Cellulose, Juice, Papaya, Syrup abstrak   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan Sari Pepaya dengan Sari Pare dan konsentrasi Karboksil Metil Selulosa terhadap mutu sirup pepaya-pare. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu perbandingan sari pepaya dengan sari pare (S) : (90% : 10%,  80% : 20%, 70% :3 0%, 60% : 40%) dan konsentrasi Karboksil Metil Selulosa (K) : (0,2%, 0,3%, 0,4%, 0,5%). Parameter yang dianalisa adalah total padatan terlarut, total mikroba, kadar vitamin C, viskositas, total gula, nilai pH, uji skor warna, uji hedonik warna, uji hedonik aroma, uji hedonik rasa dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan sari pepaya dengan sari pare memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total  padatan terlarut, kadar vitamin C, viskositas, total gula, nilai pH, uji hedonik warna, uji hedonik rasa, dan uji penerimaan konsumen tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, uji skor warna dan uji hedonik aroma. Konsentrasi Karboksil Metil Selulosa memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar vitamin C, viskositas, total gula, dan uji hedonik rasa tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, nilai pH, uji skor warna, uji hedonik warna, dan uji penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap viskositas. Perbandingan sari pepaya dengan sari pare 90% : 10%  dan  konsentrasi  Karboksil  Metil  Selulosa 0,5% memberikan pengaruh yang terbaik untuk mutu sirup pepaya-pare.   Kata kunci : Karboksil Metil Selulosa, Juice,  Pepaya, Pare, Sirup