Kesan Penggunaan Serbuk Karagenan dan Serbuk Rumpai Laut Ke Atas Ciri-Ciri Fizikokimia Minuman Jus Jambu Batu Merah

Abstract

This study was conducted to investigate the effect of carrageenan powder and seaweed powder on physicochemical characteristics of pink guava juice drink for improving the quality of the juice. Physicochemical characteristics for mixture of juice added with carrageenan powder and  seaweed powder was determined in terms of pH, total soluble solid (^oBrix), ascorbic acid content, viscosity and color. Content of carrageenan powder and seaweed powder added in pink guava juice drink was 0.10%, 0.15% and 0.20%. Samples were stored at 4°C for 14 days and all analysis done on the day of sample preparation (day 0), day 2, day 4, day 8 and day 14. Results showed significant differences (p <0.05) on viscosity and ascorbic acid content for all samples and storage time. However, results for pH, total soluble solids, and color (L*, a* and b*) did not show significant differences between the sample and the time of storage. Only control samples showed a significant difference (p <0.05) of the stimulus L* during day 8. The addition of seaweed powder in the range of 0.10% to 0.20% can increase the viscosity and ascorbic acid content in the sample, however the use of carrageenan powder cause viscosity increase in sample.  The additional of seaweed powder and carrageenan in juice give a very similar result to the analysis of pH, total soluble solids, and color.