Organoleptic test of combination syrup of carrot juice (Daucus carota) and pineapple fruit juice (Ananas comosus)
Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Andalas, Padang, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 23(02), 1674–1678
Publication history:
Received on 12 July 2024; revised on 19 August 2024; accepted on 21 August 2024
Abstract:
This research aims to determine the organoleptic value of syrup produced from a combination of carrot juice (Daucus carota) and pineapple juice (Ananas comosus). This research was carried out for 3 months. This research is descriptive research and laboratory analysis. The organoleptic parameters tested in this study included aroma, taste, color and texture using hedonic test with a scale from 1 to 5. 1 = very dislike, 2 = dislike, 3 = somewhat like, 4 = like, 5 = very like . The treathment are A= Carrot juice: pineapple juice ratio (50:50), B = Carrot juice: pineapple juice ratio (25:75) and C= Carrot juice: pineapple juice ratio (75:25). Based on experiments conducted on the combination of carrot juice and pineapple juice, it can be concluded that the most preferred syrup overall by panelists is syrup with a combination of 75% carrot juice with 25% pineapple juice.
Keywords:
Carrot; Organoleptic; Pineapple; Syrup
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0