PENGARUH KONSENTRASI CMC (Carboxy Methyl Cellulose) DAN LAMA PENYIMPANAN TERHADAP MUTU SORBET SARI BUAH
ABSTRACT: The study was
conducted to determine the effect of the concentration of CMC and storage time
on the quality of fruit sorbet. This research was performed by using a
completely randomized design with two factors,i.e.: the concentration of CMC
(C) : (0,25% , 0 ,50% , 0,75% and 1% ) and storage time ( L ) : (0 days , 5
days , 10 days , 15 days and 20 days ) . The parameters analyzed were the
levels of vitamin C (mg/100g), total acid (%), total dissolved solids (oBrix),
melting time (minutes/50g) , organoleptic value of color, aroma, flavor and
texture. The results showed that the concentration of CMC gave highly significant
effect on levels of vitamin C, total acid, melting time, total dissolved
solids, the value of organoleptic color, aroma, flavor, and texture. The
duration of storage gave highly significant effect on the levels of vitamin C,
total acid, melting time. Concentration CMC of 1% and 15 days storage time gave
the best quality of fruit sorbet and more acceptable.
Penulis: Faradisa Puteri, Rona
Joharmi Nainggolan, Lasma Nora limbong
Kode Jurnal: jppertaniandd150320
