Abstract
The purpose of this research was to improve physical properties of sherbet with the addition of pectin orange peel. The experimental design of this research was using Completely Randomized Design (CRD) with 4 treatments and 5 replication with the addition of pectin concentration variations, 0% (T0), 0.2% (T1), 0.4% (T2), and 0.6% (T3). The observed parameter were physical properties of sherbet (overrun, melting time, total solids, total dissolved solids, and pH). The results showed the addition of pectin orange peel had no significant result (P>0.05) on overrun and significant (P<0.05) on melting time, total solids, total dissolved solids, and pH. The best treatment from orange peel pectin addition on sherbet based on melting time, total solids, total dissolved solids, and pH were pectin concentration of 0.4% and 0.6%.
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