PENGARUH PERBANDINGAN SARI BUAH SALAK PADANG SIDEMPUAN DENGAN BUAH NAGA MERAH DAN JUMLAH ASAM ASKORBAT TERHADAP MUTU SIRUP BUAH (The Effect of Ratio of Padang Sidempuan Snake Fruit Juice with Red Dragon Fruit Juice and The Amount of Ascorbic Acid on Th - Idin Robintua Manurung; Sentosa Ginting; Lasma Nora Limbong (Universitas Sumatera Utara, 2018)
ABSTRACT The aim of this research was to find the effect of ratio of padang sidempuan snake fruit juice with red dragon fruit juice and the amount of ascorbic acid on the quality of fruit syrup. This research using completely randomized design with two factors, i.e.: ratio of padang sidempuan snake fruit juice with red dragon fruit juice (S) : (40:60%), (50:50%), (60:40%), (30:70%) and the amount of ascorbic acid (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameters analyzed were total acid, pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The results showed that the ratio of padang sidempuan snake fruit juice with red dragon fruit juice had highly significant on total acid, vitamin C content,; had significant on pH and had no effect on total soluable solid, viscocity, total microbe, colour index, hedonic organoleptic value of taste. The amount of ascorbic acid had highly significant effect on total acid, pH, total microbe, vitamin C content, hedonic value of flavor; had significant effect on total acid and had no effect on total soluable solid, viscocity, colour index, hedonic organoleptic value of taste. The interactions between the two factors had highly significant effect on total acid and had no significant on pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The ratio of padang sidempuan snake fruit juice with red dragon fruit juice of (40% : 60%) and the amount of ascorbic acid of (0,4%) produced the best quality of fruit syrup and acceptable. Keywords: Ascorbic Acid, Fruit Syrup, Padang Sidempuan Snake Fruit, Red Dragon Fruit ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari buah salak padang sidempuan dengan sari buah naga merah dan jumlah asam askorbat terhadap mutu sirup buah. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari buah salak padang sidempuan dan sari buah naga merah (S) : (40:60%), (50:50%), (60:40%), (70:30%) dan jumlah asam askorbat (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameter yang dianalisa meliputi total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari buah salak Padang Sidempuan dengan buah buah naga merah memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C; memberikan pengaruh berbeda nyata terhadap nilai pH, nilai hedonik aroma dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, viskositas, total padatan terlarut, indeks warna, dan nilai hedonik warna dan rasa. Jumlah asam askorbat memberikan pengaruh berbeda sangat nyata terhadap total asam, nilai pH, total mikroba, kandungan vitamin C, dan nilai hedonik aroma; memberikan pengaruh berbeda tidak nyata terhadap total padatan terlarut, viskositas, total indeks warna, dan nilai hedonik warna dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total asam dan memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Perbandingan sari buah salak padang sidempuan dengan buah naga merah (40% : 60%) dan jumlah asam askorbat (0,4%) menghasilkan kualitas sirup buah terbaik dan lebih diterima. Kata kunci: Asam askorbat, Sirup buah, Salak padang sidempuan, Buah naga merah