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Abstrak .  Terong belanda merupakan buah berasa asam yang khas, namun memiliki warna yang kurang menarik. Disisi lain buah  bit mempunyai warna yang menarik, karena pada buah bit terkandung pigmen betalain yang dapat menghasilkan warna merah dan ungu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi CMC dan penambahan buah terong belanda dan bit terhadap mutu organoleptik sorbet. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor perbandingan buah terong belanda dan bit (P 1 = 1:1, P 2 = 2:1 dan P 3 = 3:1) dan konsentrasi CMC ( C 1 = 0%, C 2 = 0,25%,  C 3 = 0,50 % dan C 4 = 75 %) dengan total  24 satuan percobaan. Hasil analisis menunjukkan penambahan proporsi terong belanda cenderung meningkatkan nilai organoleptik aroma dan rasa, sedangkan peningkatan konsentrasi CMC cenderung meningkatkan nilai organoleptik warna, rasa dan tekstur. Sorbet dengan perlakuan terbaik berdasarkan analisis keseluruhan diperoleh dengan menggunakan buah terong belanda:bit(2:1) dengan respon uji hedonik untuk warna 4,53 (agak suka), aroma 4,23 (netral), rasa 4,40 (agak suka) dan tekstur 4,63 (agak suka). Abstract. Terong belanda is a sour-taste typical fruit, but it has a less attractive color. On the other hand, beetroot has an interesting color because it contains betalain pigment producing red and purple colors. The purpose of this study was to determine the effect of CMC concentration and the addition of terong belanda and beetroot on the organoleptic quality of sorbet. This study used a Completely Randomized Design (CRD) with the ratio of terong belanda and beetroot factor (P1 = 1:1, P2 = 2:1 and P3 = 3:1) and CMC concentration factor (C1 = 0%, C2 = 0.25 %, C3 = 0.50% and C4 = 75%) with two replicates creating a total of 24 experimental units. The results showed that the addition of terong belanda tended to increase the proportion of aroma and taste organoleptic values, while the increase in the concentration of CMC tended to improve the color, taste and texture organoleptic values. The best Sorbet was obtained using the ratio of terong belanda and beetroot (2:1) having the following hedonic characteristics: 4.53 (a bit like) color, 4.23 (neutral) aroma, 4.40 (rather like) flavor and 4.63 (a bit like) texture.

Pengaruh Perbandingan Jenis Buah (Terong Belanda Dan Bit) dan Konsentrasi Carboxy Methyl Cellulose (CMC) Terhadap Mutu Organoleptik Sorbet