KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI BUAH APEL DENGAN PENAMBAHAN TIGA VARIAN SUMBER PEWARNA ALAMI

Apples are one of the fruits that have complete nutritional content such as vitamins and minerals needed by the body. However, apples are easily damaged and have a short shelf life so that processing is carried out, one of which is apple cider drink. Apple cider drinks generally have a pale yellow to brown color, so natural coloring from dragon fruit peels, telang flowers, and carrots can be added to increase attractiveness. This study aims to determine the effect of the addition of dragon fruit peel, telang flower, and carrot juice on the physicochemical and organoleptic characteristics of apple cider drinks. This research method used a simple Completely Randomized Design with 10 treatments and two replicates. Data analysis used was ANOVA with DMRT (Duncan Multiple Range Test) further test at α = 5% level. The results showed that the combination of apple cider and the addition of natural coloring from dragon fruit peel, bay flower, and carrot had a significant effect on the value of total soluble solids, pH value, antioxidant activity, viscosity, color intensity, and organoleptic (taste, color, aroma, and liking). Based on the results of the study, the best treatment was found in treatment P6, which is the ratio of 85% apple juice and 15% bayang flower juice. The cider produced had a total soluble solids of 13.50obrix, pH value of 3.19, antioxidant activity of 81.44%, viscosity of 4.18 cP, color intensity of L 25.00, a-value of 1.60, b-value of -3.40, as well as organoleptic assessment of slightly preferred color, apple aroma, and had a taste that the panelists liked.