Evaluasi Mutu Sari Jeruk Siam Citrus nobilis dengan Penambahan Asam Sitrat, Gula, dan Perbedaan Teknik Pengisian Sampel dalam Botol

Abstract

Siamese oranges are one of the most abundant agricultural products from Jember Regency. Based on BPS data (2019), the yield of Siamese oranges reached 23,571.8 tons. The processing of citrus fruits is mostly intended for the manufacture of packaged orange juice. Improvements in product treatment to improve the quality or quality of orange juice need to be done. The addition of 1% citric acid and 5.5% sugar was intended to maintain the quality of orange juice and increase the taste of orange juice. In addition, the pasteurization process directly in the bottle and pasteurization with hot filling is expected to help reduce damage to the orange juice. The product was stored at room temperature and observed on the 0, 3, 6 and 9 days. The purpose of this study was to analyze the physicochemical, microbiological and organoleptic qualities of orange juice. The tests carried out in terms of physicochemistry included brightness, total dissolved solids, pH, total dissolved acid, vitamin C. Microbiological tests carried out were total plate count and organoleptic testing. carried out, namely the preference test for the product. The addition of citric acid causes an increase in the value of the brightness test, pH, total dissolved acid. The addition of sugar has an increasing effect on the total dissolved solids test value. Direct pasteurization and pasteurization with hot filling also had an effect on the overall parameters observed. The tendency to decrease values in physicochemical testing is experienced in the treatment with direct pasteurization in bottles because the heat received by the product will be longer. In microbiological testing, the best results were obtained by sample A2B1 with a value of 4.65 x 104 CFU/ml. This result is still not able to meet the existing standards in the SNI of 1 x 104 CFU/ml. The preference test resulted in the highest preference value for the A3B2 sample with the addition of sugar and citric acid and pasteurization with hot filling.