KONSENTRASI DAUN JAMBU BIJI MERAH (Psidium guajava L) DAN ASAM SITRAT YANG BERBEDA TERHADAP MUTU KIMA DAN ORGANOLEPTIK MINUMAN SEGAR

Abstract

In order for the red guava leaves to be utilized more fully, by processing the red guava leaves into fresh beverage
products. A fresh drink made from red guava leaves has a taste that has the potential to be accepted by the
community because it has a refreshing sweet and sour taste that reduces the bitter and crunchy taste that is
characteristic of red guava leaves. This study used a completely randomized design (CRD) consisting of two
factors, the first is the concentration of red guava leaves consisting of three levels, namely, J1: 6%, J2: 8%, J3:
10%. The second factor is the concentration of citric acid which consists of three levels, namely, A1: 0.5%, A2:
1%, A3: 1.5%, each treatment is carried out 3 times the chemical analysis tested is pH, total solids dissolved,
total sugar content. The variables tested in this study were the effectiveness test and the organoleptic test which
included taste, aroma, thickness and color. Different concentrations of red guava leaves have a significant effect
on TPT levels and have a very significant effect on pH values and total sugar levels. Kruskal wallis test results on
organoleptic fresh red guava leaf drink showed that the addition of guava leaves and citric acid had a significant
effect on viscosity and taste. Meanwhile, it has no significant effect on color and aroma. J2A1 concentration with
guava concentration 8% and citric acid 0.5% was the best treatment with the highest yield value (NH) of 0.58
with the criteria for the research variable taste = 5.6 (like), pH = 3.26, sugar content = 3.810%, total dissolved
solids = 10.20%, aroma = 4.2 (neutral), color = 4.5 (slightly like), viscosity = 4.9 (somewhat like).