ANALISIS BAHAN PENSTABIL PADA JUS JERUK PONTIANAK (Citrus nobilis var microcarpa)

Abstract

Processing is one method of reducing post-harvest loss of Pontianak oranges. Pontianak oranges have the ability to be processed into a variety of foods; nevertheless, the most basic orange-based processing method is fresh juice. The separation of the stability system from the juice, which generates precipitation, is one of the quality decreases that happens in processed orange juice. The precipitate that occurs in fruit juices is caused by the lack of a stabilizer in the liquid. The study's goal was to identify the optimal form of stabilizer for maintaining the emulsion stability of Pontianak orange juice. The results showed that the kind of stabilizer had a very significant effect on the pH of Pontianak orange juice, with CMC showing a significant pH difference between modified maize starch, lecithin, tapioca, and control. The kind of stabilizer dissolved in Pontianak orange juice, on the other hand, had no significant influence on vitamin C levels, total dissolved solids, or amounts of reduced sugar in the orange juice.