PENGARUH KONSENTRASI LARUTAN ASAM ASETAT DAN KONSENTRASI LARUTAN GULA TERHADAP MUTU PIKEL BUAH MALAKA (Phyllanthus emblica Linn) (The Effect of Acetic Acid and Sugar Solution Addition on the Quality of Malaka (Phyllanthus em - Ira Rosalina Siregar; Linda Masniary Lubis; Rona J. Nainggolan (Jurnal Rekayasa Pangan dan Pertanian, 2019)
ABSTRACT The aim of this research was to determine the suitable combination of acetic acid solution and sugar solution concentrations in malaka fruit pickle making. This research was conducted using completely randomized design with two factors, the concentration of acetic acid solution (A) : 0.50%, 0.75%, 1% and the concentration of sugar (G) : 50%, 60%, 70%, 80%, 90%. Parameters analyzed were pH, total soluble solid, total acid, total microbes, total sugar, vitamine C, antioxidants, hedonic organoleptic (color, aroma, taste, and texture), organoleptic score (color, aroma, taste, and texture). The results showed that acetic acid solution had highly significant effect on pH, total acid, and some of the organoleptic score (aroma and taste). Moreover, the treatment had a significant effect on total microbes. Meanwhile, the addition of sugar solution had highly significant effect on pH, total soluble solid, total acid, total sugar, vitamine C, aroma score, and taste score. Similar with acetic acid treatment, sugar solution gave a significant effect on total microbes. The interaction of the two factors had a highly significant effect on pH, aroma score, and taste score. The best quality of malaka fruit pickle was formulated by the addition of 0,75% of acetic acid solution and 80% of sugar solution. Keywords: Acetic Acid Solution, Sugar Solution, Malaka Fruit Pickle. ABSTRAK Penelitian ini bertujuan untuk mendapatkan kombinasi antara konsentrasi larutan asam asetat dan konsentrasi larutan gula pada pikel buah malaka. Penelitian ini menggunakan rancangan acak lengkap dengan faktorial 2 faktor, yaitu konsentrasi larutan asam asetat (A) : 0,50%, 0,75%, 1% dan konsentrasi larutan gula (G) : 50%, 60%, 70%, 80%, 90%. Parameter yang dianalisa adalah pH, total soluble solid, total asam, total mikroba, total gula, vitamin C, antioksidan, organoleptik hedonik   (warna, aroma, rasa, dan tekstur), organoleptik skor (warna, aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa pengaruh konsentrasi larutan asam asetat memberikan pengaruh berbeda sangat nyata terhadap pH, total asam, skor aroma, dan skor rasa, memberikan pengaruh berbeda nyata terhadap total mikroba. Konsentrasi larutan gula memberikan pengaruh berbeda sangat nyata terhadap pH, total soluble solid, total asam, total gula, vitamin C, skor aroma, dan skor rasa, memberikan pengaruh berbeda nyata terhadap total mikroba. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap pH, skor aroma, dan skor rasa. Konsentrasi larutan asam asetat (0,75%) dan 80% larutan gula memberikan pengaruh yang terbaik untuk mutu pikel buah malaka.   Kata kunci : Larutan Asam Asetat, Larutan Gula, Pikel Buah Malaka.