The Effect Of Adding CMC (Carboxymethyl Cellulose) On The Quality Characteristics Of Carrot-Lemon Juice

Abstract

The combination of carrot and lemon juice has low stability and tends to produce sediment. The addition of a stabilizer, such as CMC (Carboxy Methyl Cellulose), is necessary to improve stability. The objective of this study was to determine the effect of CMC addition and to identify the CMC concentration that yields the best characteristics in carrot-lemon juice. The CMC concentrations used in this study were 0%; 0.1%; 0.2%; 0.3%; and 0.4%. The results were analyzed using a One-Factor Complete Randomized Design (CRD) with 5 levels and 3 replicates. This study employed an ANOVA statistical test with a significance level of 0.05. Duncan’s multiple range test was conducted for samples showing significant differences. Based on the results, different CMC concentrations affected the stability, viscosity, pH, total dissolved solids, hedonic viscosity, and viscosity score of the carrot-lemon juice beverage. Based on the best dominant values, the beverage with a 0.3% CMC addition yielded a stability value of 100%, viscosity of 19.28 cP, pH of 4.21, total soluble solids of 11.97°Brix, hedonic color score of 5.2 (liked), color test score of 4.9 (brownish orange), hedonic aroma 4.9 (liked), aroma score 4.8 (not musty), hedonic taste 5.0 (liked), taste score 4.9 (sour), hedonic texture 4.9 (liked), and texture score 4.41 (somewhat thick). The total dissolved solids parameter complies with SNI 3719-2014 regarding fruit juice beverages.