STUDY OF THE ADDITION OF VARIOUS CONCENTRATIONS OF SUMBAWA HONEY AS A NATURAL SWEETENER ON THE ORGANOLEPTIC QUALITY AND PHYSICAL PROPERTIES OF MALAKA FRUIT JUICE (Phyllantcus emblica)
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Abstract
Malacca fruit (Phyllanthus emblica) has a high level of antioxidant activity containing phenolic compounds and flavonoids. One of the antioxidant compositions which is quite high in malacca fruit is vitamin C. To increase the selling value, the malacca can be processed into fruit juice with honey as a sweetener supplement. The purpose of this study was to determine the differences in composition between honey with organoleptic properties of color, aroma and taste and to determine the variation of honey composition on physical properties in Malacca juice. This study uses a Completely Randomized Design (CRD) with honey composition factors, namely 0%, 5%, 10%, 15%, and 20%. The addition of honey concentrations significantly influences the sensory evaluation (hedonic test) of taste and aroma, but it does not significantly affect the texture and color. The addition of honey concentrations has a significant impact on the physical color properties of Malaka fruit juice. The best honey concentration treatment was at 15%, which produced juice with a reddish to yellowish-red color, a honey-like aroma, a slightly thick texture, and a sweet taste, making it preferred by the panelists.
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