Published date: Mar 01 2018

Journal Title: KnE Life Sciences

Issue title: The 3rd International Conference on Agro-Industry 2016 “Competitive & Sustainable Agro-Industry" (3rd ICoA 2016)

Pages: 51-64

DOI: 10.18502/kls.v4i2.1657

Sri Anggrahinisri_anggrahini@ugm.ac.idDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281 Yogyakarta

Olivia Andriyan PratamaDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281 Yogyakarta

Syrup is one of well known beverage in Indonesia. Syrup can be made from “pondoh super” snake fruit to increase the shelf life of this fruit. Stabilizer and thickener are needed in making syrup to keep the stability of syrup in order to prevent precipitation during storage. Therefore, it is necessary to add stabilizer and thickener in syrup such as Carboxy Methyl Cellulose (CMC). This study aimed to determine the effects of CMC types which added in various concentrations on chemical, physical, and organoleptic properties of snake fruit syrup.                 In this study, the fresh snake fruit fleshes were blanched, soaked in 5% salt solution, crushed, and filtrated to get snake fruit extract. The extract was added with CMC then homogenated for 2 minutes. 65% of sugar were added to the extract then heated in 100oC for 25 minutes followed by adding 0.01% of citric acid. The chemical properties (moisture content, total sugar, reducing sugar, and pH), physical properties (viscosity, color, and total soluble solid), and organoleptic properties (color, aroma, viscosity, flavor, and overall) of snake fruit syrup were analyzed. Randomize Complete Block Design was used in this study with 2 independent variables. First is CMC types (commercial and snake fruit) and second is CMC concentrations (0.1%; 0.3%; and 0.5%). This study was statistically analyzed by SPSS 20 using one way and two ways ANOVA then continued by using Duncan Multiple Range Test and T-test with 5% significance level.

The result showed that adding snake fruit kernel CMC increased the moisture content, total sugar, reducing sugar, total phenolic compound, the reddish of color (a*) and decreased the total soluble solid, lightness and viscosity of snake fruit syrup. The adding of snake fruit kernel CMC can make the snake fruit syrup more stable. The increasing concentration of snake fruit kernel CMC increase viscosity, total soluble solid, decrease moisture content and reducing sugar and did not influence pH, antioxidant activity and yellowish color (b*) of snake fruit syrup. Overall, snake fruit syrup added by snake fruit kernel CMC had the lower hedonic score than snake fruit syrup was added by commercial CMC. Snake fruit syrup with 0.3% commercial CMC had the highest hedonic score.

Keywords: Pondoh Snake Fruit; Syrup; Snake Fruit Kernel; CMC

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