Optimasi Penghambatan Pengendapan Jus Jambu Biji Merah dengan Metode Sonikasi

Abstract

The guava juice is one kind of beverage product and has benefit as antioxidant. It was found that precipitation still happens to this product on marketplace which consumers are less preferable of precipitation guava juice. Therefore, it is necessary to improve the quality of the guava juice in order to inhibit precipitation. The aim of this research are to identify the effect of sonication time and amplitude ultrasonic wave to the stability of guava juice. Moreover, the purpose of this study is to identify the acceptances of panelist toward product sample applied by best combined of sonication time and amplitude value. Based on the research, the most optimum result determined was amplitude of 23% and sonication time of 50 minute where average particle size of guava juice was 298.48 nm with sonication and 311.78 nm without sonication. The application of sonication on guava juice is not recommended because the result of size particle is not much different. Based on organoleptic test, texture and appearance of guava juice by sonication were not different significantly with any sample without sonication, whereas for the parameter texture was different significantly. Suspension stability test results showed that samples with sonication treatment were better than samples without sonication.