Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types

Abstract

<p>Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. <em>Pandan wangi</em> leaves (<em>Pandanus amaryllifolius</em> Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of <em>pandan wangi</em> juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of <em>pandan wangi</em> juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of <em>pandan wangi</em> juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of <em>pandan wangi</em> juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is <em>pandan wangi</em> juice with a concentration of 15% and fructose syrup as a sweetener type.<em> Pandan wangi</em> juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with <em>pandan wangi</em> juice and certain sweeteners can be a healthy frozen snack.</p>