Effect Of Comparison Of Starfruit Sari Wuluh And Salak Fruit Sari During Storage On Fruit Tea Quality

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Introduction

The demand for healthy and nutritious beverages has been increasing in recent years, with fruit tea being one of the most popular options. Fruit tea is a type of tea that is made from the extract of fruits, which provides a refreshing and healthy drink. However, the quality of fruit tea can be affected by various factors, including the ratio of starfruit juice and salak fruit juice, as well as the length of storage. This study aims to investigate the effect of comparison of starfruit Sari Wuluh and salak fruit Sari on fruit tea quality during storage.

Methodology

The methodology used in this study is a random design complete with two variables, namely the ratio between starfruit juice and salak fruit juice (B) in various ratios: (15.5%: 14.5%), (18%: 12%), (20.5%: 9.5%), (23%: 7%), and (25.5%: 4.5%), as well as a variety of storage (l) time (0 days), (7 days), (14 days), and (21 days). The parameters analyzed in this study include total acids, vitamin C levels, total microbes, total solid dissolved, and organoleptic values ​​that include taste, aroma, and color.

Results

The results of the analysis showed that the ratio between starfruit juice and salak fruit juice had a significant effect on the quality of fruit tea, especially in terms of total acid, vitamin C levels, total microbes, total solid solid, and organoleptic value of taste and aroma. Likewise, the length of storage shows a significant effect on total acids, vitamin C levels, total microbes, and total solid soluble. The interaction between these two factors also has a significant effect, especially in vitamin C levels.

Discussion

One of the most interesting findings is that the composition that gives the best results for the quality of Fruit Tea is the ratio of starfruit juice and salak fruit juice (25.5%: 4.5%) and stored for 0 days. This shows that the level of freshness of the materials used is very influential on the final quality of the product.

The ratio between starfruit juice and salak fruit juice is the main focus of this study, because the two types of fruits have different properties. Wuluh starfruit juice is known to have a higher acidity level, while salak juice tends to be sweeter. The combination of the two is expected to create a pleasant balance of taste on the tongue.

The length of storage also plays an important role in the quality of drinks. Over time, the quality of fruit juice can decrease due to the oxidation process and microbial growth. Therefore, it is very important to maintain freshness in this beverage product, which is clearly seen from the best results achieved in 0 days storage.

Conclusion

With the results of this study, fruit-flavored tea drink producers can make a more appropriate choice in concocting Fruit Tea that is not only tasty but also healthy. By using the recommended composition, they can offer products that are more nutritious and have a higher selling value on the market.

Recommendations

Based on the findings of this study, the following recommendations can be made:

  • Fruit tea producers should use the recommended composition of starfruit juice and salak fruit juice (25.5%: 4.5%) to produce high-quality fruit tea.
  • The length of storage should be minimized to maintain the freshness of the product.
  • Fruit tea producers should consider using local materials that are rich in benefits to support local economic growth.

Future Research Directions

This study provides new insights for the beverage industry about the importance of the selection of appropriate raw materials and storage management to produce quality products. Future research can focus on investigating the effect of other factors, such as temperature and packaging, on the quality of fruit tea.

Limitations of the Study

This study has several limitations, including:

  • The study only investigated the effect of two variables, namely the ratio of starfruit juice and salak fruit juice, and the length of storage.
  • The study only analyzed a limited number of parameters, including total acids, vitamin C levels, total microbes, total solid dissolved, and organoleptic values.
  • The study did not investigate the effect of other factors, such as temperature and packaging, on the quality of fruit tea.

Conclusion

Q: What is the main focus of this study?

A: The main focus of this study is to investigate the effect of comparison of starfruit Sari Wuluh and salak fruit Sari on fruit tea quality during storage.

Q: What are the variables used in this study?

A: The variables used in this study are the ratio between starfruit juice and salak fruit juice (B) in various ratios: (15.5%: 14.5%), (18%: 12%), (20.5%: 9.5%), (23%: 7%), and (25.5%: 4.5%), as well as a variety of storage (l) time (0 days), (7 days), (14 days), and (21 days).

Q: What parameters were analyzed in this study?

A: The parameters analyzed in this study include total acids, vitamin C levels, total microbes, total solid dissolved, and organoleptic values ​​that include taste, aroma, and color.

Q: What were the results of the analysis?

A: The results of the analysis showed that the ratio between starfruit juice and salak fruit juice had a significant effect on the quality of fruit tea, especially in terms of total acid, vitamin C levels, total microbes, total solid solid, and organoleptic value of taste and aroma. Likewise, the length of storage shows a significant effect on total acids, vitamin C levels, total microbes, and total solid soluble. The interaction between these two factors also has a significant effect, especially in vitamin C levels.

Q: What is the recommended composition for producing high-quality fruit tea?

A: The recommended composition for producing high-quality fruit tea is the ratio of starfruit juice and salak fruit juice (25.5%: 4.5%) and stored for 0 days.

Q: Why is the level of freshness of the materials used important?

A: The level of freshness of the materials used is very influential on the final quality of the product. Therefore, it is very important to maintain freshness in this beverage product.

Q: What are the implications of this study for the beverage industry?

A: The findings of this study can be used by fruit tea producers to make a more appropriate choice in concocting Fruit Tea that is not only tasty but also healthy. By using the recommended composition, they can offer products that are more nutritious and have a higher selling value on the market.

Q: What are the limitations of this study?

A: This study has several limitations, including:

  • The study only investigated the effect of two variables, namely the ratio of starfruit juice and salak fruit juice, and the length of storage.
  • The study only analyzed a limited number of parameters, including total acids, vitamin C levels, total microbes, total solid dissolved, and organoleptic values.
  • The study did not investigate the effect of other factors, such as temperature and packaging, on the quality of fruit tea.

Q: What are the future research directions?

A: Future research can focus on investigating the effect of other factors, such as temperature and packaging, on the quality of fruit tea.

Q: What are the recommendations for fruit tea producers?

A: Fruit tea producers should use the recommended composition of starfruit juice and salak fruit juice (25.5%: 4.5%) to produce high-quality fruit tea. They should also consider using local materials that are rich in benefits to support local economic growth.