Pengaruh Perbandingan Konsentrasi Asam Sitrat dan Natrium Bikarbonat terhadap Kualitas Effervescent Buah Stroberi (Fragaria vesca Linn) = The Effect of Citric Acid and Sodium Bicarbonate on Effervescent Strawberry (Fragaria vesca Linn) Quality

Abstract

Strawberry is one of the antioxidant’s fruits which has unperishable properties. The strawberries need to process as a functional beverage in the form of effervescent granules that are not only fresh while drunk but also be able to benefit from these drinks. This research aims to determine the best formulation of effervescent granules strawberries based on the level of anthocyanin, antioxidant activity, and organoleptic test. Strawberry juice was taken and then added by lactose with lactose strawberry ratio of 1:1; 2:1; 3:1 (w/w) which is subsequently mixed with the ratio of the concentration of citric acid and sodium bicarbonate of 1:1; 1:2; 1:3; 1:4 (w/w). Effervescent granules strawberries will be measured total anthocyanin content, antioxidant activity, pH, water content, time dissolves and sensory properties. The results showed that the ratio of citric acid: sodium bicarbonate (1:1) and strawberries: lactose (3:1) have the highest anthocyanin content as 10.17 mg/100g and the highest antioxidant activity of 80.35%. Organoleptic test by 30 panelists showed that the effervescent granules drink most preferred for treatment comparison citric acid: sodium bicarbonate (1:3) and comparison strawberries and lactose (1:1).