ANALISIS SENSORIS, FISIKOKIMIA DAN KANDUNGAN MIKROBA PADA PRODUK KOKTAIL BENGKUANG (Pachyrhizus erosus (L.) Urban) DENGAN PERLAKUAN BERBAGAI KONSENTRASI GULA DAN ASAM SITRAT

Nurul, Hidayatun Najah and Oetami, Dwi Hajoeningtijas and Arif, Prashadi Santosa (2020) ANALISIS SENSORIS, FISIKOKIMIA DAN KANDUNGAN MIKROBA PADA PRODUK KOKTAIL BENGKUANG (Pachyrhizus erosus (L.) Urban) DENGAN PERLAKUAN BERBAGAI KONSENTRASI GULA DAN ASAM SITRAT. PROSIDING SEMNAS PERTANIAN 2020.

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Abstract

Jicama is a plant that has high production results and nutrition. Its high water content causes jicama to be easily rotten if it doesn't get proper treatment. The treatment or process after the harvest is necessary in order to improve its quality and economic value. A cocktail is one of the alternatives to process jicama. This research aimed to find out the best treatment from the concentration combination of sugar and citric acid based on the quality of the cocktail. This research used a Randomized Block Design with two factors. The first factor included sugar concentrations of 0%; 10%; 30% and50%, while the second factor included citric acid concentrations of0%; 0,5%; 1%; 1,5% and2%.The results showed that sugar concentration had a real effect on the color, aroma, taste, texture, favorite, and total dissolved solids, but it had no effect on the pH and microbial content. The citric acid concentration on the other side had a real effect on the taste, texture, and pH, but had no effect toward the color, aroma, favorite, total dissolved solids, and microbial content. The combination of sugar and citric acid concentration had real effect on the color, taste, texture, favorite, pH, and total dissolved solids, but had no effect toward aroma and microbial content. The best treatment was on the combination of 30% sugar and 0.5% citric acids.

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