Abstract
Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as CMC. The result objective of this study was to know the best consentration of CMC addition in term of taste, aroma, color, pH, viscosity, and turbidity of apple cider honey drink. The experiment design used was completely randomized design consist four treatments and four replications. The treatments were CMC addition P0 (no addition of CMC), P1 (CMC 0.05 %), P2 (CMC 0.1 %), and P3 (CMC 0.15 %). Conclussion of the hedonic test for taste 7.06; aroma 6.61; pH 6.45; lightness (L*) 21.775; redness (a*) 9.4; yellowness (b*) 10.4; viscosity 1.039 Cp; and turbidity 185.750 NTU
Highlights
Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as Carboxymethyl cellulose (CMC)
The result objective of this study was to know the best consentration of CMC addition in term
Usaha Peningkatan Stabilitas Nektar Buah Jambu Biji (Psidium guajava L.) Dengan Penambahan Gum Arab dan Carboxymethil cellulose (CMC)
Summary
Bahan Bahan yang digunakan adalah madu multiflora Kembang Joyo), apel Romebeauty (diperoleh dari pasar Merjosari Malang), CMC, natrium benzoat, dan karamel (diperoleh dari toko Sari Kimia Raya, Malang). Peralatan Alat-alat yang digunakan dalam penelitian antara lain: color reader merek Konica Minolta CR-10 Tristimulus Colorimeter, pH meter merek Hanna, viscometer Peralatan Alat-alat yang digunakan dalam penelitian antara lain: color reader merek Konica Minolta CR-10 Tristimulus Colorimeter, pH meter merek Hanna, viscometer (RION CO LTD JAPAN seri VT. 04), dan turbidimeter (HACH)
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