Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink
Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration o...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2017-03-01
|
| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/247 |
| _version_ | 1828528727220289536 |
|---|---|
| author | Martha Anggraeni Christiana Lilik Eka Radiati Purwadi Purwadi |
| author_facet | Martha Anggraeni Christiana Lilik Eka Radiati Purwadi Purwadi |
| author_sort | Martha Anggraeni Christiana |
| collection | DOAJ |
| description | Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU. |
| first_indexed | 2024-12-11T21:56:45Z |
| format | Article |
| id | doaj.art-879ff4486e504757a7e8d53bd43248de |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-11T21:56:45Z |
| publishDate | 2017-03-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-879ff4486e504757a7e8d53bd43248de2022-12-22T00:49:16ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202017-03-01102465310.21776/ub.jitek.2015.010.02.5226Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey DrinkMartha Anggraeni Christiana0Lilik Eka Radiati1Purwadi Purwadi2Mahasiswa Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas BrawijayaBagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas BrawijayaBagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas BrawijayaApple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.http://jitek.ub.ac.id/index.php/jitek/article/view/247Apple cider honey drink, arabic gum, pH, viscosity, and turbidity |
| spellingShingle | Martha Anggraeni Christiana Lilik Eka Radiati Purwadi Purwadi Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink Jurnal Ilmu dan Teknologi Hasil Ternak Apple cider honey drink, arabic gum, pH, viscosity, and turbidity |
| title | Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink |
| title_full | Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink |
| title_fullStr | Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink |
| title_full_unstemmed | Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink |
| title_short | Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink |
| title_sort | effect of gum arabic on organoleptic color ph viscosity and turbidity of apple concentrated honey drink |
| topic | Apple cider honey drink, arabic gum, pH, viscosity, and turbidity |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/247 |
| work_keys_str_mv | AT marthaanggraenichristiana effectofgumarabiconorganolepticcolorphviscosityandturbidityofappleconcentratedhoneydrink AT lilikekaradiati effectofgumarabiconorganolepticcolorphviscosityandturbidityofappleconcentratedhoneydrink AT purwadipurwadi effectofgumarabiconorganolepticcolorphviscosityandturbidityofappleconcentratedhoneydrink |