PENGARUH PENAMBAHAN CMC (CARBOXYL METHYL CELLULOSE) TERHADAP KARAKTERISTIK SIRUP ASAM KERANJI

The effect of CMC (Carboxyl Methyl Cellulose) addition on physical, chemical, and sensory characteristics of asam keranji syrup was determined in this research. This research has been done at the Laboratory of Agricultural Chemistry and Laboratory of sensory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya from November 2015 until October 2015. One factor was investigated, namely CMC (Carboxyl Methyl Cellulose) addition with the following levels: 0, 0.1, 0.2, 0.3, 0.4, and 0.5%. A non factorial completely randomized design was applied in this research and conducted in triplicates. The observed parameters were physical (color, stability and viscosity), chemical (total soluble solid, total acid and vitamin C content) and sensory characteristics using hedonic test (colour, flavor and taste). The result showed that the CMC (Carboxyl Methyl Cellulosa) addition significantly affected the color (hue), stability, viscosity, total acid, vitamin C content and sensory characteristics (taste). The sample E (CMC addition of 0.3%) was found to be the best treatment with the following characteristics: lightness value of 75.20%, chroma of 12.03%, and hue of 52.500, (yellow red), stability for 10 days of 97.33%, stability for 20 days of 97.00%, viscosity of 16.33 dPas, total soluble solid of 67.23oBrix, total acid of 3.93%, vitamin C of 21.85 mg and hedonic average scores of 2.84, 2.76, and 3.28 for colour, flavor and taste, respectively.