PENGARUH PERBANDINGAN NIRA TEBU DENGAN SARI JERUK MANIS DAN PENAMBAHAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP MUTU MINUMAN NIRA TEBU BERKARBONASI (The Effect of Ratio of Sugarcane Juice With Sweet Orange Juice and Addition of Sodium Bicarbonat (NaHCO3) on

Nugraha Artha Parasian Silalahi (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015)
Sentosa Ginting (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015)
Herla Rusmarilin (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015)

Jurnal Rekayasa Pangan dan Pertanian
Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian

ABSTRACT The objective of this research was to find out the effect of ratio of sugarcane juice with orange juice and the addition of sodium bicarbonate (NaHCO3) on the quality of carbonated sugarcane beverage. This research was using Completely Randomized Design (CRD) with two factors, i.e. ratio of sugarcane juice with orange juice (T) (90%:10%; 80%:20%; 70%:30%; 60%:40%) and the addition of sodium bicarbonate (NaHCO3) (N) (0,5%; 0,6%; 0,7%; 0,8%). The results showed that ratio of sugarcane juice with orange  juice had highly significant effect on total acid, total soluble solid (TSS), pH value, CO2 content, viscosity, organoleptic of colour, flavor and taste. The addition of sodium bicarbonate (NaHCO3) had highly significant range on total acid, pH value, CO2 content, viscosity,and had  significant effect on organoleptic flavor and had no significant effect on total soluble solid (TSS), organoleptic colour and taste. Interaction of the effect of ratio of  sugarcane juice with orange juice and the addition  of sodium Bicarbonate (NaHCO3) had highly significant effect on total acid, pH value and had no significant effect on total soluble solid (TSS), CO2 content, viscosity, organoleptic values of colour, flavor and taste. The effect of ratio of  sugarcane juice with orange juice of 60%:40% (T4) and the addition  of sodium bicarbonate (NaHCO3 ) of  0,8% (N4) produced the best quality of carbonated sugarcane beverage. Keywords : Orange Juice, Carbonated Sugarcane Juice Beverage,Sodium Bicarbonate, Sugarcane Juice.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan nira tebu dengan sari jeruk dan penambahan  natrium bikarbonat (NaHCO3) terhadap mutu minuman nira tebu berkarbonasi. Penelitian ini dilakukan, menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan nira tebu dengan sari jeruk manis (T) (90%:10%; 80%:20%; 70%:30%; 60%:40%) dan penambahan natrium bikarbonat (NaHCO3) (N) (0,5%; 0,6%; 0,7%; 0,8%). Hasil penelitian menunjukkan bahwa perbandingan nira tebu dengan sari jeruk manis memberikan pengaruh berbeda sangat nyata dengan  total asam, nilai pH, total soluble solid (TSS), kadar CO2, viskositas, uji organoleptik warna, aroma dan rasa. Penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata dengan total asam, nilai pH, kadar CO2, dan viskositas, berbeda nyata terhadap uji organoleptik aroma, dan berbeda tidak nyata terhadap total soluble solid (TSS), uji organoleptik warna dan rasa. Interaksi Perbandingan nira tebu dengan sari jeruk manis terhadap penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata terhadap total asam dan nilai pH. Perbandingan nira tebu dengan sari jeruk manis 60%:40% (T4) dan penambahan natrium bikarbonat (NaHCO3) 0,8% (N4) memberikan pengaruh terbaik kepada minuman nira tebu berkarbonasi Kata kunci : Sari  Jeruk, Ninuman Nira Tebu Berkarbonasi, Natrium Bikarbonat, Nira Tebu