PENGARUH KONSENTRASI GULA STEVIA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MINUMAN SARI BUAH BELIMBING WULUH (AVERRHOA BILIMBI L.)
Daftar Isi:
- The objective of this research was to determine the effect of stevia concentration on physical, chemical and organoleptic characteristics of bilimbi juice. This research was conducted at Chemical of Agricultural Product Laboratory, Microbiology Laboratory and Sensory Laboratory, Agricultural Technology Departement, Agricultural Faculty, Sriwijaya University, from August 2017 to June 2018. The experiment used was Non Factorial Completely Randomized Design with six treatments and three replications. The treatment was the ratio level of concentration sugar and stevia (20 g:0 g, 8 g:0.02 g, 8 g:0.04 g, 8 g:0.06 g, 8 g:0.08 g dan 8 g:0.1 g). The observed paramateres were physical characteristics (color, viscosity and stability), chemical characteristics (pH value, total dissolved solids, vitamin C, and reducing sugar content), microbiological characteristic (total plate count), and organoleptic characteristics (color, aroma and taste). The results showed that the ratio level of concentration sugar and stevia had significant effect on color (lightness), total dissolved solids, vitamin C, and total plate count. Based on organoleptic characteristic for the highest taste score (3.52) in juice the best treatment was F (sugar concentration 8 g and stevia concentration 0.1 g). The best treatment (F) had 37.63% of lightness, 3.53% of chroma, 85.80 of hue, 0.68 Poise of viscosity value, 2.30 of pH value, 10.13% of total dissolved solids, 11.18 mg/100 mL of vitamin C, 2.21% of reducing sugar content, 3.13 log cfu/mL of total plate count, 3.04 score of colour, and 2.44 score of aroma.