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Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink

Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration o... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 March 2017, Vol.10(2), pp.46-53
Main Author: Martha Anggraeni Christiana
Other Authors: Lilik Eka Radiati , Purwadi Purwadi
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2015.010.02.5
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recordid: doaj_soai_doaj_org_article_879ff4486e504757a7e8d53bd43248de
title: Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink
format: Article
creator:
  • Martha Anggraeni Christiana
  • Lilik Eka Radiati
  • Purwadi Purwadi
subjects:
  • Apple Cider Honey Drink, Arabic Gum, Ph, Viscosity, and Turbidity
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.10(2), pp.46-53
description: Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2015.010.02.5
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleEffect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink
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descriptionApple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.
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Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.

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Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.

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doi10.21776/ub.jitek.2015.010.02.5
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date2017-03-01