Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa)
Analysis of Total Dissolved Solids and Sensory Attributs of Citrus Microcarpa Fruit Juice
Abstract
The purpose of this study was to determine the optimal fruit juice-to-water ratio for producing lemon cina with best chemical and organoleptic properties. This study utilised a completely randomized design with one factor, the ratio of fruit juice to water, and five treatment levels, namely 1:3, 1:4, 1:5, 1:6, and 1:7. Total dissolver solids and sensory including color, aroma, and taste were analysed as parameters. Lemon cina juice with a fruit juice-to-water ratio of 1:4 was the optimal treatment with a TPT of 42oBrix, whereas for hedonic quality, the juice had a colour of 2.32 (slightly yellow), an aroma of 2.72 (close to citrus lemon cina), and a taste of 3.04 (lemon cina taste).
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References
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