PENGARUH FORMULASI SARI JAGUNG (Zea mays) DAN SUBSTITUSI SARI WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK, KANDUNGAN GIZI PRODUK SARI JAGUNG WORTEL - Aspira, Aspira; Ansharullah, Ansharullah; Baco, Abdu Rahman; Wahyuni, Sri; Rejeki, Sri (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACTThis study aimed to determine the effect of corn juice formulation and carrot juice substitution on the organoleptic properties and nutritional contents of a corn-carrot juice product. This study used a completely randomized design (CRD) consisting of four levels, namely F0 (100% corn juice: 0% carrot juice), F1 (90% corn juice: 10% carrot juice), F2 (85% corn juice: 15% carrot juice), F3 (75% corn juice: 25% carrot juice), and F4 (65% corn juice: 35% carrot juice). Data were analyzed using the analysis of variance (ANOVA). The results show that the addition of carrot juice to corn juice had a very significant effect on the organoleptic improvement of taste and significantly affected the assessment of color, aroma, and texture. The best treatment was obtained from the F4 treatment with average preference scores for color, aroma, taste, and texture reaching 3.73 (like), 3.43 (slightly like), 3.77 (like), and 3.72 (like), respectively. The best sample contains 90.19% water, 2.12% fat, 8.01% carbohydrate, and 0.08 g of vitamin C. The product of corn-carrot juice met the national standard of SNI 01-3830-1995 for fat content.Keyword: Corn juice, carrot juice, nutritional content, vitamin C.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi sari jagung dan substitusi sari wortel terhadap sifat organoleptik, kandungan gizi dan vitamin C. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 taraf yaitu F0 (100 % sari jagung : 0 % sari wortel), F1 (90 % sari jagung : 10 % sari wortel), F2 (85 % sari jagung : 15 % sari wortel), F3 (75 % sari jagung : 25 % sari wortel) dan F4 (65 % sari jagung : 35 % sari wortel). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari wortel terhadap sari jagung berpengaruh sangat nyata terhadap peningkatan organoleptik rasa dan berpengaruh nyata pada penilaian warna, aroma dan tekstur. Perlakuan terbaik diperoleh dari perlakuan F4 dengan nilai kesukaan terhadap warna sebesar 3.73 (suka), aroma 3.43 (agak suka), rasa 3.77 (suka) dan tekstur 3.72 (suka). Perlakuan terbaik memiliki kandungan gizi meliputi kadar air 90.19 %, kadar lemak 2.12 %, kadar karbohidrat 8.01 %, kadar Vitamin C 0.08 μg. Berdasarkan SNI 01-3830-1995 pada produk campuran sari jagung dan substitusi sari wortel sudah memenuhi standar SNI untuk kadar lemak.Kata kunci: sari jagung, sari wortel, kandungan gizi, Vitamin C.