Produksi Sirup Buah Salak (Salacca Zalacca Var Pondoh) dengan Penambahan CMC (Carboxyl Methyl Cellulose)

Production of Salak Fruit (Salacca Zalacca Var Pondoh) Syrup with the Addition of CMC(Carboxyl Methyl Cellulose)

Abstract

The experiment was conducted to produce salak pondoh fruit syrup with the formulation of salak fruit, water and sugar is 1:1:2 and determine the effect of CMC (Carboxyl Methyl Cellulose) on the characteristics of salak fruit syrup during storage. Experiments were conducted on 2 factors, the first factor was the addition of CMC used was 0%, 0.25%, 0.50%, 0.75%, 1.00%, and 1.25%, the second factor was the length of storage used was 2 weeks, 4 weeks, and 6 weeks. The parameters observed were viscosity, vitamin C, total sugar, total soluble solids, pH and sensory evaluation, such as taste, aroma and color. The results showed that the interaction between the addition of CMC and storage duration gave a very significant effect on viscosity, total sugar, vitamin C, total soluble solids, pH and taste, color and aroma of salak syrup. The results showed that the best Balinese salak syrup was obtained from the treatment of 1.25% CMC addition and 4 weeks storage time with the characteristics of sour syrup taste with a distinctive salak aroma and brownish white color. Vitamin C content was 19.008 mg/100 g syrup, total sugar content was 32.67%, viscosity was 0.0204 cP and total soluble solids was 13.43 ^oBrix.