Pengaruh Lama Pemanasan dan Konsentrasi Gula terhadap Vitamin C, Viskositas, dan Mutu Mikrobiologis Sirup Ceremai (Phyllanthus acidus L.)

Regina Ilse Marcelina BanoEt; Gabriela E Hetharia; Amanda Priscilla Nainiti

doi:10.32528/penelitianipteks.v11i1.4805

Authors

Regina Ilse Marcelina BanoEt Universitas Kristen Artha Wacana
Gabriela E Hetharia Universitas Kristen Artha Wacana
Amanda Priscilla Nainiti Universitas Nusa Cendana

DOI:

https://doi.org/10.32528/penelitianipteks.v11i1.4805

Keywords:

Amanda, Vitamin C, Viskositas, Mikrobiologi

Abstract

Buah ceremai (Phyllanthus acidus L.) berpotensi dikembangkan sebagai sirup buah, namun kualitas dan keamanan produk sangat dipengaruhi oleh proses pemanasan dan konsentrasi gula. Penelitian ini bertujuan untuk menganalisis pengaruh lama pemanasan dan konsentrasi gula terhadap kadar vitamin C, viskositas, dan mutu mikrobiologis sirup ceremai. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu lama pemanasan dan konsentrasi gula, serta mengevaluasi karakteristik kimia, fisik, dan mikrobiologis produk selama penyimpanan suhu kamar. Hasil penelitian menunjukkan bahwa kedua faktor tersebut berpengaruh nyata terhadap stabilitas vitamin C dan viskositas sirup, serta memengaruhi mutu mikrobiologis selama penyimpanan. Kombinasi perlakuan pemanasan singkat dan konsentrasi gula menengah menghasilkan karakteristik mutu sirup terbaik. Secara mikrobiologis, sirup ceremai aman dikonsumsi hingga tiga minggu penyimpanan pada suhu kamar.

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