PENGARUH PERBANDINGAN SARI KURMA (Phoenixdactylifera) DENGAN SARI KECOMBRANG (Etlingera elatior) DAN PENAMBAHAN GULA AREN TERHADAP MUTU MINUMAN SARI KUMBRANG (The Effect of Ratio of Dates Juice (Phoenix dactylifera) With Kecombrang Juice (E - Lailatul Fitri Simatupang; Rona J. Nainggolan; Mimi Nurminah (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT The aim of this research was to find the effect of ratio of dates juice with kecombrang juice and the addition of aren sugar on the quality of kumbrang juice drink. This research used completely randomized design with two factors, i.e: ratio of dates juice with kecombrang juice (S) :(75:25%), (65:35%), (55:45%), (45:55%) and the addition of aren sugar (M) : (12%), (14%), (16%), (18%). Parameters analyzed were total soluble solid, total acid, total sugar, pH, viscosity, ash content, total microbe, hedonic organoleptic values of colour, flavor, taste and viscosity, and score of organoleptic values of colour, flavor and taste. The results showed that the ratio of dates juice with kecombrang juice had highly significant effect on total soluable solid, total acid, totall sugar, ash content and total microbe. The addition of aren sugar had highly significant effect on total soluable solid, total sugar, ash content. The interactions between the two factors had highly significant effect on total soluable solid and total sugar. The ratio of dates juice with kecombrang juice of (65% : 35%) and the addition of aren sugar of (14%) produced the best quality of fruit juice drink andacceptable. Keyword :Dates juice, Kecombrang juice, Aren sugar, Fruit juice drink  ABSTRAK  Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari kurma dengan sari kecombrang dan penambahan gula aren terhadap mutu minuman sari kumbrang. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari kurma dengan sari kecombrang (S) : (75:25%), (65:35%), (55:45%), (45:55%) dan penambahan gula aren (M) : (12%), (14%), (16%), (18%). Parameter yang dianalisa meliputi total padatan terlarut, total asam, total gula, pH, viskositas, kadar abu, total mikroba, nilai hedonik warna, aroma, rasa dan viskositas, nilai skor warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari kurma dengan sari kecombrang memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total asam, total gula, kadar abu dan total mikroba. Penambahan gula aren memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total gula, kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan total gula. Perbandingan sari kurma dengan sari kecombrang (65% : 35%) dan penambahan gula aren (14%) menghasilkan kualitas minuman sari buah terbaik dan lebih diterima.   Kata kunci: Sari Kurma, Sari Kecombrang, Gula Aren, Minuman Sari Buah