KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH

Abstract

This research was aimed to find the most preferred fruit
to be mixed with carrot juice, to determine the formulation of
carrot and the chosen fruit that give the best mixed juice, and
to elucidate the physical and chemical characteristics of the
chosen juice stored at 10°C for 6 days. The fruits to be chosen
were pineapple, orange, red guava, mango, passion fruit. The
formulations carrot and the chosen fruit used were 50%: 50%,
60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%.
The results showed that the most preferred fruit to be mixed
with carrot was soursop. Selected formula that gave the best
sensory properties was 80% carrot : 20% soursop. This mixed
juice had scores for aroma, taste, color, and overall acceptance
of 3 (like slightly), 3.600 (like), and 3.240 (like slightly) .
During 6- days of cold storage there was a slight decrease in
vitamin C, total soluble solid, and cloud stability, but there was
a slight increase in pH.
Keywords: carrot, cloud stability, mixed juice, soursoup