KARAKTERISASI MUTU KIMIAWI DAN SENSORI PADA SLIMMER JUICES DENGAN PERBANDINGAN PERSENTASE JAHE GAJAH DENGAN LEMON LOKAL DAN PERSENTASE CMC (Carboxy Methyl Cellulose) (Characterization of Chemical and Sensory Quality of Slimmer Juices with Ratio of Percent - Margaretta Rufina PS Simbolon; Linda Masniary Lubis; Zulkifli Lubis (Universitas Sumatera Utara, 2018)
ABSTRACT The study was conducted to find the right slimmer juices formulation by ratio of ginger elephant percentage with local lemon and percentage of CMC. This research was performed by using completely randomized design with two factors, i.e. : the comparison of elephant ginger with local lemon juices (B) (60% : 20%; 50% : 30%; 40%: 40%; 30%: 50%; 20%: 60%) and percentage of CMC (L) (0.5%; 1.0%; 1.5%). The results showed that the effect of ratio of elephant ginger with local lemon juices had highly significant effect on vitamine C content (mg/100 g ingredient), total acid (%), pH, viscosity (Pa.s), total soluble solid (oBrix), and organoleptic values of color, flavor, and taste. The percentage of CMC had highly significant effect on total acid (%), pH, viscosity (Pa.s), total soluble solid (oBrix), and organoleptic values of taste. Ratio of elephant ginger with local lemon juices of (20% : 60%) and CMC percentage of (0.5%) resulted in the best and more acceptable quality of slimmer juices. Keywords: CMC, Elephant Ginger, Local Lemon, Slimmer Juices ABSTRAK Penelitian ini dilakukan untuk mengetahui formulasi slimmer juices yang terbaik dengan perbandingan persentase jahe gajah dengan lemon lokal dan persentase CMC. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari jahe gajah dengan sari lemon lokal (B) (60% : 20%; 50% : 30%; 40% : 40%; 30% : 50%; 20% : 60%) dan persentase CMC (L) (0,5%; 1,0%; 1,5%). Hasil penelitian menunjukkan bahwa perbandingan sari jahe gajah dengan sari lemon lokal memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), total asam (%), pH, viskositas (Pa.s), total padatan terlarut (oBrix), uji organoleptik warna, aroma, dan rasa. Perbandingan persentase CMC memberikan pengaruh berbeda sangat nyata terhadap total asam (%), pH, viskositas (Pa.s), total padatan terlarut (oBrix), dan uji organoleptik rasa. Perbandingan sari jahe gajah dengan sari lemon lokal (20% : 60%) dan persentase CMC (0,5%) menghasilkan kualitas slimmer juices yang terbaik dan lebih diterima. Kata Kunci: CMC, Jahe Gajah, Lemon Lokal, Slimmer Juices.