KONSENTRASI GULA DAN SARI BUAH TERHADAP KUALITAS SIRUP BELIMBING WULUH (Averrhoa bilimbi L.)
Abstract: The purpose of this
research was to obtain the best concentration of sugar and the amount of fruit
extracts in makingAverrhoa bilimbiL.syrup based on the quality of physical,
chemical and organolepticresults test produced syrup. This research was
conducted using a completely randomized design (CRD) with five treatments and
three replications. The treatment in this study were GB1 : 50% sugar with 50%
fruit ectracts(w/v), GB2: 55% sugar with 45% fruit extracts(w/v), GB3 : 60%
sugar with 40% fruit extracts (w/v), GB4: 65% sugar with 35% fruit
ectracts(w/v) andGB5: 70% sugar with 30% fruit extracts(w/v). Data obtained
were treated by the analysis analysis of variance (ANOVA) followed by Duncan’s
New Multiple RangeTest(DNMRT) the level 5%. Based on the research can be
concluded that comparison Averrhoa bilimbiL. extract and sugar significantly
affect on the value of pH, sucrose concentration, viscosity, color, aroma,
taste descriptively but no significant effect on the color, aroma, taste and
overall assessment basis hedonic. The best treatment that has fulfilled SNI
syrup isGB5with a ratio of sugar and Averrhoa bilimbiL. Extract 70%: 30%. The
result of syrup has a pH value of 4.32, sucrose concentration67.42%, viscosity
1708.33 cP with description color is brownish yellow, rather flavorful Averrhoa
bilimbiL., sweet taste slightly sour and panelistsfavoredoverall.
Penulis: Elpida Fitri, Noviar
Harun, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170305
