Last modified: 2022-09-03
Abstract
Malaka fruit (Phyllanthus emblica L.) is a type of fruit that grows wild in the forest, has a high nutritional content and is widely available in Padang Lawas Regency, North Sumatra. Utilization of this nutritional potential through food diversification into fruit juice products. The purpose of this study was to obtain the best formulation for the manufacture of malaka juice and to analyze degree of acidity (pH), total dissolved solids, vitamin C content and organoleptic test of malaka juice with a ratio of sugar. This study has three treatments, namely G1 (600 grams of sugar), G2 (650 grams of sugar) and G3 (700 grams of sugar). Parameters observed were the degree of acidity (pH), total dissolved solids, vitamin C levels and panelist acceptance through organoleptic test. Data analysis was tested by Duncan Multiple Range Test (DMRT) level 5%. The highest value in the acidity test (pH) was found in the G3 treatment (700 grams of sugar) with pH 2.86, the highest value in the total soluble solids test was found in the G3 treatment (700 grams of sugar) with total soluble solid 66.25 ºBrix and the highest value in the vitamin C level test was found in the G1 treatment (600 grams of sugar) with vitamin C levels of 181 mg/100g. For the highest value of organoleptic parameters, color has the highest value in G2 treatment (650 grams of sugar) which is 5.22, taste has the highest value in G1 treatment (600 grams of sugar) which is 5.15 and aroma has the highest value in G1 treatment (600 grams of sugar) which is 5.25. The best results on malaka extract is G1 treatment (600 grams of sugar) based on organoleptic test and vitamin C. This formulation is expected to increase the diversification of Malaka fruit in Indonesia.