PENGARUH PENAMBAHAN NATRIUM BIKARBONAT (NaHCO3) DAN ASAM SITRAT TERHADAP MUTU MINUMAN SARI BUAH KEDONDONG BERKARBONASI (The Effect of Addition of Sodium Bicarbonate (NaHCO3) and Citric Acid on Quality of Carbonated Kedondong Juice Drink) - Abdullah Rahman Nasution; Ismed Suhaidi; Lasma Nora Limbong (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT This research was aimed to know the effect of addition of sodium bicarbonate (NaHCO3) with citric acid on quality of carbonated kedondong juice drink. This research was conducted using completely randomized design with 2 factors i. e, the addition of sodium bicarbonate (NaHCO3) (N): (1000 ppm, 2000 ppm, 3000 ppm, 4000 ppm) and the addition of citric acid (S): (0.05%, 0.10 %, 0.15%, 0.20%). Parameters analyzed were value of pH, vitamin C, total acid, total soluble solid, total sugar, CO2, total microbia, score test of carbonated drink, hedonic test of color, flavor, taste, and consumer acceptance. The results showed that the addition of sodium bicarbonate (NaHCO3) had a highly significant effect on pH value, vitamin C, total acid, CO2, score test of carbonated drink, and hedonic test of taste. The addition of citric acid had a highly significant effect on pH value, vitamin C, total acid, CO2 and score test of carbonated drink and had a significant effect on hedonic taste of taste. Interaction between the two factors had a highly significant effect on CO2 and a significant effect on score test of carbonated drink. The addition of sodium bicarbonate (NaHCO3) of 4000 ppm and citric acid of 2% had the best drink quality of carbonated kedondong juice. Keywords: Carbonated Drink, Citric Acid, Kedondong, Sodium Bicarbonate ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan natrium bikarbonat (NaHCO3) dengan asam sitrat terhadap mutu minuman sari buah kedondong berkarbonasi. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu penambahan natrium bikarbonat (NaHCO3) (N) : (1000 ppm, 2000 ppm, 3000 ppm, 4000 ppm) dan penambahan asam sitrat (S) : (0,05%, 0,10%, 0,15%, 0,20%). Parameter yang dianalisa adalah nilai pH, kadar vitamin C, total asam, total soluble solid, total gula, kadar CO2, total mikroba, nilai skor efek karbonasi, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata  terhadap nilai pH, kadar vitamin C, total asam, kadar CO2, nilai skor efek karbonasi, dan nilai hedonik rasa. Penambahan asam sitrat memberikan pengaruh berbeda sangat nyata terhadap nilai pH, kadar vitamin C, total asam, kadar CO2 dan nilai skor efek karbonasi dan memberikan pengaruh berbeda nyata terhadap nilai hedonik rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar CO2 dan memberikan pengaruh berbeda nyata terhadap nilai skor efek karbonasi. Penambahan natrium bikarbonat (NaHCO3) 4000 ppm dan asam sitrat 2% memberikan pengaruh yang terbaik untuk mutu minuman sari buah kedondong berkarbonasi.   Kata kunci : Asam sitrat, Kedondong, Minuman berkarbonasi, Natrium bikarbonat