Assessing the Quality of Tamarind Lace (Carissa carandas L.) Based Cordial in Malaysia
DOI:
https://doi.org/10.56225/gjeset.v2i1.32Keywords:
Tamarind lace, Cordial Beverage, pH, Total dissolved solidsAbstract
This study evaluates the quality assessment of developed cordial beverages. Four various formulations of cordial drink were. The first juice combines tamarind lace acid with sugar in the formulation process. In the second variant, the juice is mixed with sugar and supplemented with salt. The third formulation incorporates tamarind lace acid juice mixed with sugar and enriched with pandan leaves. Lastly, the fourth variant combines juice, sugar, and salt and adds two pandan leaves. Each formulation of tamarind lace acid-based cordial drink undergoes comprehensive evaluation, encompassing the analysis of pH, Tss, Color, and organoleptic attributes. The analysis outcomes for the cordial drink formulations revealed that cordials with the addition of salt were well-received, as indicated by the research results. The results of this study on the quality of tamarind-based soft drinks (Carissa carandas L.) with the addition of sugar, salt, pandan leaves with the treatment of Cordial Basic, Cordial Salt, Cordial Pandan, Cordial Salt + Pandan have pH (2. 09; 1.74; 1.89; 1.66), TSS (67.38; 70.23; 67.65; 54.05) Colour (25.70; 29.69; 29.09; 26.17), a* (4.04; 3.42; 2.82; 3.77), b* (0.45; 0.49; 0.40; 0.65). In the sensory test of taste and overall acceptance, drinks with the Quality of Tamarind Fruit Juice with the Addition of Salt have the best results because they have a level of sweetness with the addition of salt in the manufacture of tamarind-based drinks significantly affects the parameters of Taste, Mounth Feeling and Odour.
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