The Effect Of Carbon Dioxide And Sucrose Concentration On The Quality Of Rosela Soft Drinks

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Introduction

Rosela soft drink, a refreshing sweet and sour beverage, has gained immense popularity among health-conscious individuals. However, the quality of this drink is heavily influenced by the concentration of carbon dioxide and sucrose used in its production. Research conducted by Zakwan, under the guidance of Dr. Ir. Elisa Julianti, M.Sc and Mimi Nurminah STP, M.Sc, aimed to find the best combination of carbon dioxide and sucrose concentration that produces beverages with optimal quality.

Methodology

The researchers employed a factorial experimental design, combining carbon dioxide concentrations (0 ppm, 1000 ppm, 2000 ppm, 3000 ppm) and sucrose concentrations (0%, 10%, 20%, 30%). The parameters analyzed included:

  • Total Dissolved Solids (TPS): This parameter measures the amount of dissolved solid in drinks, indicating their thickness.
  • Total Acid: This parameter measures the acid levels in drinks, which contribute to their acidic taste.
  • Vitamin C Content: This parameter measures the amount of vitamin C contained in drinks, which is beneficial for health.
  • pH: This parameter measures the acidity or alkalinity of drinks.
  • Organoleptic Value: This parameter assesses the sensory aspects of color, aroma, and taste of drinks based on panelist perceptions.

Results

The results showed that the concentration of carbon dioxide had a significant effect on TPS, total acids, and pH of beverages. However, the concentration of carbon dioxide had no significant effect on organoleptic values (color, aroma, and taste).

On the other hand, sucrose concentration had a significant effect on TPS, total acid, and vitamin C. The concentration of sucrose also had a significant effect on pH and organoleptic values (color, aroma, and taste).

Discussion

The study revealed that the best combination of producing optimal quality rosela soft drinks is a concentration of 2000 ppm carbon dioxide and 20% sucrose concentration. This combination produces drinks with a balanced taste, appropriate acidity, and good vitamin C content.

Effect of Carbon Dioxide

Carbon dioxide plays a crucial role in providing a sense of "carbonated" and increasing the freshness of drinks. A carbon dioxide concentration that is too low will produce a taste that feels tasteless, while a concentration that is too high will produce a taste that is too acidic and can cause discomfort.

Effect of Sucrose

Sucrose plays a role in giving a sweet taste and increasing the viscosity of drinks. A sucrose concentration that is too low will produce a taste that feels bland, while a concentration that is too high will produce drinks that feel too sweet and can cause discomfort.

Optimal Combination

This study proves that the right combination between carbon dioxide concentrations and sucrose is essential to produce optimal quality rosela soft drinks. With a deeper understanding of the influence of these two ingredients, it is expected to improve the quality of rosela soft drinks on the market and create more satisfying products for consumers.

Conclusion

In conclusion, the study highlights the importance of optimizing carbon dioxide and sucrose concentrations to produce high-quality rosela soft drinks. The findings of this study can be applied in the production of rosela soft drinks, leading to improved taste, texture, and nutritional content. Furthermore, this study demonstrates the significance of factorial experimental design in understanding the complex interactions between ingredients and their effects on the quality of beverages.

Recommendations

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

  • Optimize Carbon Dioxide Concentration: To produce optimal quality rosela soft drinks, it is recommended to use a carbon dioxide concentration of 2000 ppm.
  • Optimize Sucrose Concentration: To produce optimal quality rosela soft drinks, it is recommended to use a sucrose concentration of 20%.
  • Conduct Further Research: Further research is needed to explore the effects of other ingredients and their interactions on the quality of rosela soft drinks.

Limitations

This study has several limitations, including:

  • Limited Sample Size: The sample size of this study was limited, which may have affected the accuracy of the results.
  • Limited Parameters Analyzed: Only a limited number of parameters were analyzed in this study, which may not have captured the full range of effects of carbon dioxide and sucrose concentrations on the quality of rosela soft drinks.

Future Directions

Future studies can build on the findings of this study by:

  • Exploring Other Ingredients: Investigating the effects of other ingredients, such as preservatives and flavor enhancers, on the quality of rosela soft drinks.
  • Optimizing Production Processes: Optimizing production processes, such as bottling and packaging, to improve the quality and consistency of rosela soft drinks.
  • Conducting Sensory Evaluations: Conducting sensory evaluations to assess the acceptability and preference of rosela soft drinks produced with optimized carbon dioxide and sucrose concentrations.

Q: What is the significance of carbon dioxide concentration in rosela soft drinks?

A: Carbon dioxide concentration plays a crucial role in providing a sense of "carbonated" and increasing the freshness of rosela soft drinks. A carbon dioxide concentration that is too low will produce a taste that feels tasteless, while a concentration that is too high will produce a taste that is too acidic and can cause discomfort.

Q: What is the optimal carbon dioxide concentration for producing high-quality rosela soft drinks?

A: The study found that a carbon dioxide concentration of 2000 ppm is the optimal concentration for producing high-quality rosela soft drinks.

Q: What is the role of sucrose concentration in rosela soft drinks?

A: Sucrose concentration plays a role in giving a sweet taste and increasing the viscosity of rosela soft drinks. A sucrose concentration that is too low will produce a taste that feels bland, while a concentration that is too high will produce drinks that feel too sweet and can cause discomfort.

Q: What is the optimal sucrose concentration for producing high-quality rosela soft drinks?

A: The study found that a sucrose concentration of 20% is the optimal concentration for producing high-quality rosela soft drinks.

Q: How do carbon dioxide and sucrose concentrations interact with each other?

A: The study found that the concentration of carbon dioxide has a significant effect on TPS, total acids, and pH of beverages, while the concentration of sucrose has a significant effect on TPS, total acid, and vitamin C. The concentration of sucrose also has a significant effect on pH and organoleptic values (color, aroma, and taste).

Q: What are the implications of this study for the production of rosela soft drinks?

A: The study highlights the importance of optimizing carbon dioxide and sucrose concentrations to produce high-quality rosela soft drinks. The findings of this study can be applied in the production of rosela soft drinks, leading to improved taste, texture, and nutritional content.

Q: What are the limitations of this study?

A: The study has several limitations, including a limited sample size and a limited number of parameters analyzed.

Q: What are the future directions for this research?

A: Future studies can build on the findings of this study by exploring the effects of other ingredients, optimizing production processes, and conducting sensory evaluations to assess the acceptability and preference of rosela soft drinks produced with optimized carbon dioxide and sucrose concentrations.

Q: How can this study be applied in the industry?

A: The findings of this study can be applied in the production of rosela soft drinks, leading to improved taste, texture, and nutritional content. The study can also be used as a reference for other beverage manufacturers to optimize their production processes and improve the quality of their products.

Q: What are the potential benefits of optimizing carbon dioxide and sucrose concentrations in rosela soft drinks?

A: Optimizing carbon dioxide and sucrose concentrations can lead to improved taste, texture, and nutritional content of rosela soft drinks, which can result in increased consumer satisfaction and loyalty.

Q: What are the potential challenges of optimizing carbon dioxide and sucrose concentrations in rosela soft drinks?

A: Optimizing carbon dioxide and sucrose concentrations can be challenging due to the complex interactions between these ingredients and their effects on the quality of rosela soft drinks. Additionally, the production process may need to be adjusted to accommodate the optimized concentrations.

Q: How can the findings of this study be communicated to stakeholders?

A: The findings of this study can be communicated to stakeholders through various channels, including academic publications, industry conferences, and social media. The study can also be used as a reference for other researchers and industry professionals to inform their work and decisions.