The study aims to obtain the best CMC concentration and to maintain the stability of red guava syrup during storage. The experimental design used for analyzing the results of organoleptic data was Randomized Block Design (RBD) with one treatment, the concentration of CMC (A), consisting of 6 levels, 0%; 0.1%; 0.2%; 0.3%; 0.4% and 0.5%. The experimental design for data analysis results of viscosity, pH and total suspended solids were AxB in RBD factorial pattern (6x4). Factor A is a CMC concentration. Factor B is the length of storage consisting of 4 levels: 0 weeks, 2 weeks, 4 weeks, and 6 weeks. The analysis included organoleptic test, and physical analysis. The addition of CMC affected the total suspended solids, pH, viscosity, and stability of guava syrup and organoleptic test of guava syrup steeping (p=0.05). Using CMC did not have a positive effect on flavor but did affect the stability, color and taste (p=0.05). The results show that the addition of CMC of 0.3% in red guava syrup is the best treatment and able to maintain the stability of the product suspension during 6 weeks storage. The best syrup produced has an average (rather dislike - neutral) 4.9; 4.46; 4.90; and 4.5 in color, flavor, taste and stability respectively. The product has a range of viscosity values 1438-1516 cP, a pH value 7.51-7.73 and a total suspended solid value 5.95-6.09 mg / l during storage 6 weeks.
|Journal||IOP Conference Series: Earth and Environmental Science|
|Publication status||Published - 22 Jun 2020|
|Event||International Conference on Innovation in Technology and Management for Sustainable Agroindustry, ITaMSA 2019 - Bogor, Indonesia|
Duration: 9 Oct 2019 → 10 Oct 2019