The Effect of Variations of Cane Sugar and Citric Acid Concentrations on the Physical Chemical and Organoleptic Characteristics of Pumpkin (Cucurbita Moschata) Syrup

Labu kuning (Cucurbita moschata) merupakan tanaman komoditas yang memiliki kandungan gizi sangat tinggi, produksinya melimpah, dan harganya terjangkau, namun pemanfaatannya belum maksimal. Sirup merupakan produk olahan yang berbahan baku gula dan air dengan persyaratan kadar air gula minimal 65%. Sirup berbahan baku labu kuning dengan penambahan bahan tambahan pangan berupa gula, Carboxyl Methyl Cellulose (CMC), asam sitrat dan jeruk nipis. Variasi konsentrasi pada gula 65% dan 70% dan asam sitrat 0%, 0,1%, 0,3%, dan 0,5% diharapkan dapat memberikan pengaruh terhadap pH, total padatan terlarut, gula reduksi, kadar vitamin C, dan kadar betakaroten. Tujuan penelitian sirup labu kuning yaitu mengkaji dan menentukan konsentrasi gula tebu dan asam sitrat terhadap sifat fisikokimia, dan organoleptik. Metode yang digunakan dalam penelitian ini yaitu uji pH (metode pH meter), total padatan terlarut (hand refractometer), gula reduksi (metode Nelson-Sumogyi), vitamin C (metode iodimetri), kadar betakaroten (metode spektrofotometer), sedangkan organoleptik menggunakan uji sensori. Berdasarkan hasil penelitian diketahui bahwa variasi penambahan gula dan asam sitrat memiliki pH 3,50-5,86; total padatan terlarut 10,33-11,4 (obrix); gula reduksi 19,4%-30,21%; kadar vitamin C 20,53-38,13 (mg/100g); dan kadar betakaroten 1,24-2,82 (mg/100g). Pada perlakuan penambahan gula 65% dan asam sitrat 0,5% (A1B3) memiliki penilaian yang disukai panelis berdasarkan parameter aroma, warna dan rasa sirup labu kuning.Pumpkin (Cucurbita moschata) is a commodity plant that has very high nutritional content, abundant production, and affordable price, but its utilization is not maximized. Syrup is a processed product made from sugar and water with a minimum sugar water content requirement of 65%. A syrup made from pumpkin with the addition of food additives in the form of sugar, Carboxyl Methyl Cellulose (CMC), citric acid and lime. Concentration variations on sugar 65% and 70% and citric acid 0%, 0.1%, 0.3%, and 0.5% are expected to have an effect on pH, total dissolved solids, reducing sugar, vitamin C content, and levels of Beta carotene. The research objective of pumpkin syrup is to study and determine the concentration of cane sugar and citric acid on physicochemical and organoleptic properties. The methods used in this study were pH test (pH meter method), total dissolved solids (hand refractometer), reducing sugar (Nelson-Sumogyi method), vitamin C (iodimetric method), beta- carotene content (spectrophotometer method), while organoleptic use sensory test. Based on the results of the study, it is known that the variation of the addition of sugar and citric acid has a pH of 3.50-5.86; total dissolved solids10.33-11.4 (obrix); reducing sugar 19.4%-30.21%; vitamin C levels 20.53-38.13 (mg/100g); and beta-carotene content of 1.24-2.82 (mg/100g). In the treatment of adding 65% sugar and 0.5% citric acid (A1B3), the panelists preferred an assessment based on the parameters of aroma, color and taste of pumpkin syrup