Pengaruh Konsentrasi Karboksimetil Selulosa Terhadap Mutu Sari Buah Jambu Biji

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2002
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/22880/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5806
• Institution: Universitas Gadjah Mada

ABSTRACT The objective of the research was to find the best concentration of carboxymethyl cellulose to stabilizing guava extract. The quality measurement was based on pH, vitamin C content, stability, and organoleptic tests. This research was arranged in a completely randomized design using four treatments, replicated four times each. The treatments were (a) no addition of carboxymethyl cellulose, (b) 1% carboxymethyl cellulose, (c) 2% carboxymethyl cellulose, and (d) 3% carboxymethyl cellulose. The aroma, colour, taste, and quality were observed through organoleptic test based on hedonic scale.. The results showed that carboxymethyl cellulose addition gave significant effects on variables observed. The best level of pH was reached at 3% carboxymethyl cellulose. The average was almost neutral. The highest vitamin C content was obtained at 3% carboxymethyl cellulose. The highest concentration had inhibited the oxidation of the vitamin. The best stability was obtained at 3% carboxymethyl cellulose. At this concentration the additive had already thickened the guava extract. So that there was excessive extract since the carboxymethyl cellulose tied water. The best aroma was obtained at 3% carboxymethyl cellulose, and had the preferred average score of 3,88. with range of preference from like a bit to like. The best taste was obtained at 3% carboxyinethyl cellulose with an average score of 3,80, from moderately sweet to sweet. Meanwhile, the resulting colour had a favorite average score of 3,44, from clear to turbid. This was also obtained at the concentration of 3% carboxymethyl cellulose. The conclusion was the use of 3% carboxymethyl cellulose gave the most stable and preferred guava extrac and, therefore, recommended for the making of guava extract. Keywords: carboxymethyl cellulose, quality of extract, guava. INTISARI Tujuan dari percobaan ini adalah mendapatkan konsentrasi karboksimetil selulosa (CMC) untuk memperoleh sari buah jambu biji dengan kualitas yang terbaik. Kualitas sari buah ditentukan of eh pH, vitamin C, stabilitas, dan hasil uji organoleptik. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu tanpa pemberian CMC (kontrol), pemberian CMC 1%, pemberian CMC 2%, dan pemberian CMC 3%. Masing-masing perlakuan diulang empat kali. Hashl penelitian menunjukkan bahwa pemberian bahan penstabil karboksimetil selulosa pada sari buah jambu biji dengan konsentrasi yang berbeda berpengaruh nyata terhadap mutu sari buah yang diperoleh selama penyimpanan. Semua variabel yang diamati menunjukkan bahwa penambahan CMC 3% memberikan hasil terbaik: nilai pH tinggi (5,17) menuju netral, kandungan vitamin C tinggi, kestabilan