Pengaruh Variasi Konsentrasi Carboxy Methyl Cellulose dan Proses Terhadap Karakteristik Sirup Meja

Abstract

Dalam pembuatan sirup, terdapat beberapa masalah yang sering dijumpai salah satunya tingkat kekentalan (viskositas) yang terbentuk kurang baik pada saat proses dan penurunan warna. Untuk mengetahui pengaruh perlakuan diperlukan pengujian fisika dan kimia produk seperti total padatan terlarut, viskositas, dan warna. Hasil di analisis dengan Anova 2 Faktorial dengan 2 perlakuan pada 3 taraf dan 2 kali ulangan, sehingga jumlah sampel sebanyak 18. Perlakuan pertama yaitu variasi konsentrasi carboxy methyl cellulose (0%, 0.1%, 0.2%), Perlakuan kedua yaitu (tanpa pemanasan, pemanasan, perendaman). Berdasarkan hasil Pengaruh penambahan carboxy methyl cellulose dan proses memberikan hasil yang berpengaruh nyata terhadap semua parameter uji. Penambahan carboxy methyl cellulose yang semakin tinggi akan meningkatkan total padatan terlarut, viskositas, dan warna sirup. Perendaman dapat memperlambat perubahan warna pada sirup.

In making syrup, there are several problems that are often encountered, one of which is the level of viscosity which is not formed properly during the process and a decrease in color. To determine the effect of treatment, physical and chemical testing of the product is required, such as total dissolved solids, viscosity and color. The results were analyzed using Anova 2 Factorial with 2 treatments at 3 levels and 2 repetitions, so the number of samples was 18. The first treatment was a variation of carboxy methyl cellulose (0%, 0.1%, 0.2%), the second treatment was (without heating, heating , immersion). Based on the results, the effect of adding carboxy methyl cellulose and the process gave results that had a real effect on all test parameters. The addition of higher levels of carboxy methyl cellulose will increase the total dissolved solids, viscosity and color of the syrup. Soaking can slow down the color change in the syrup.