PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI NANAS (Ananas comosus L.)

Sari buah nanas merupakan salah satu olahan buah nanas yang bertujuan untuk memperpanjang masa simpan nanas serta meningkatkan daya guna, ada beberapa faktor yang mempengaruhi mutu minuman sari nanas diantaranya penambahan natrium benzoat dan lama penyimpanan. Penelitian ini menggunakan dua variabel penambahan natrium benzoate (N) 0,00%, 0,02%, 0,004% dan 0,06% dan lama penyimpanan (P) 10 hari, 20 hari dan 30 hari. Hasil penelitian ini diperoleh bahwa konsentrasi natrium benzoate (N) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Lama penyimpanan (P) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Interaksi antara penambahan natrium benzoate dan lama penyimpanan (NP) berpengaruh nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Perlakuan terbaik dari hasil penelitian ini adalah penambahan natrium benzoat 0,06% dan lama penyimpanan 10 hari (N4P1) dengan pH 3,59, uji organoleptik warna 3,16 (cukup suka), aroma 3,86 (suka), rasa 3,66 (cukup suka), total asam 0,36%, total padatan terlarut 21,87% dan total mikroba 3,4x103 koloni/mL.   The Influence of Sodium Benzoic Concentration and Long Storage Quality Cider to Drink Pineapple (Ananas Comosus L) Pineapple juice is one of the pineapple fruit processing which aims to prolong the pineapple storage time and improve the usability, there are several factors that affect the quality of pineapple juice such as the addition of sodium benzoate and storage time. This research uses two variable of sodium benzoate (N) addition of 0.00%, 0.02%, 0.004% and 0.06% and storage time (P) 10 days, 20 days and 30 days. The results of this research showed that the concentration of sodium benzoate (N) had significant effect (P≤ 0.01) on pH, organoleptic test (color, flavor and taste), total acid, total dissolved solid and total microbial. The storage time (P) had a very significant effect (P≤ 0.01) on the pH, organoleptic test (color, flavor and taste), total acid, total dissolved solids and total microbial. The interaction between the addition of sodium benzoate and storage time (NP) had significant effect (P≤ 0.01) to pH, organoleptic test (total color, flavor and taste), total acid, total dissolved solid and total microbial. The best treatment of the results of this study was the addition of 0.06% sodium benzoate and 10 days of storage time (N4P1) with pH 3.59, color 3.16 (quite like), flavor 3.86 (like), taste 3.66 (quite like), total acid 0.36%, total dissolved solids 21.87% and total microbial 3.4x103 colonies/mL.