PENGARUH PENAMBAHAN GULA DAN VITAMIN C TERHADAP KARAKTERISTIK SENSORIS DAN FISIKOKIMIA MINUMAN SARI BUAH TERUNG BELANDA

Effect of Sugar and Vitamin C Addition on the Sensory and Physicochemical Characteristics of Tamarillo Juice Beverage

Abstract

Tamarillo (Solanum betaceum) is a fruit rich in vitamin C and bioactive compounds with potential for functional beverage development. However, its strong sour taste and the instability of vitamin C during processing are major challenges in producing tamarillo juice beverages. This study aimed to determine the effect of sugar and vitamin C addition on the sensory and physicochemical characteristics of tamarillo juice beverage and to identify the best treatment formulation. The study used a completely randomized design with a two-factor factorial pattern. The first factor was sugar addition at four concentrations: 0%, 10%, 20%, and 30%, while the second factor was vitamin C addition at concentrations of 0%, 0.05%, 0.10%, and 0.15%. The observed parameters included aroma, color, taste, overall acceptance, vitamin C content, total sugar, pH, and total soluble solids. Data were analyzed using analysis of variance (ANOVA) followed by Tukey’s test. The results showed that sugar and vitamin C addition significantly affected (P<0.01) the sensory and physicochemical characteristics of tamarillo juice beverage. The best treatment was obtained with 20% sugar and 0.05% vitamin C addition, resulting in aroma score of 3.87 (liked), color score of 3.87 (liked), taste score of 4.47 (liked), overall acceptance score of 4.00 (liked), vitamin C content of 59.31 mg/100 mL, total sugar of 8.17%, total soluble solids of 20.01°Brix, and pH of 4.12. These findings indicate that the combination of sugar and vitamin C addition improved sensory quality and maintained the physicochemical characteristics of tamarillo juice beverage.

ABSTRAK

Terung belanda (Solanum betaceum) merupakan buah yang kaya vitamin C dan senyawa bioaktif yang berpotensi dikembangkan sebagai minuman fungsional. Namun, cita rasa asam yang kuat dan ketidakstabilan vitamin C selama pengolahan menjadi kendala dalam pengembangan produk minuman sari buah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula dan vitamin C terhadap karakteristik sensoris dan fisikokimia minuman sari buah terung belanda serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor. Faktor pertama adalah penambahan gula yang terdiri atas empat taraf yaitu 0%, 10%, 20%, dan 30%, sedangkan faktor kedua adalah penambahan vitamin C dengan taraf 0%, 0,05%, 0,10%, dan 0,15%. Parameter yang diamati meliputi aroma, warna, rasa, penerimaan keseluruhan, kadar vitamin C, total gula, pH, dan total padatan terlarut. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa penambahan gula dan vitamin C berpengaruh sangat nyata (P<0,01) terhadap karakteristik sensoris dan fisikokimia minuman sari buah terung belanda. Perlakuan terbaik diperoleh pada penambahan gula 20% dan vitamin C 0,05% dengan karakteristik aroma 3,87 (suka), warna 3,87 (suka), rasa 4,47 (suka), penerimaan keseluruhan 4,00 (suka), kadar vitamin C 59,31 mg/100 mL, total gula 8,17%, total padatan terlarut 20,01°Brix, dan pH 4,12. Hasil penelitian menunjukkan bahwa kombinasi penambahan gula dan vitamin C mampu meningkatkan mutu sensoris dan mempertahankan karakteristik fisikokimia minuman sari buah terung belanda.