Comparison Effect of Coconut Sap and Lime (Citrus aurantifolia) on the Chemical and Sensory Characteristics of Coconut Sap Beverages

Coconut sap is a liquid that has a sweet taste and has the potential to be developed as a beverage product. The combination of coconut sap and lime can produce a more attractive sensory and flavor combination in new product development efforts. The aim of this research is to examine the ratio effect of coconut sap and lime to develop coconut sap as a beverage product. The method in this research was a Completely Randomized Design (CRD) with comparison of coconut sap and lime consisting of 6 levels, such as F0 (100%: 0%), F1 (97.5%: 2.5%), F2 (95%: 5%), F3 (92, 5%; 7.5%), F4 (90%; 10%) and F5 (87.5%; 12.5%). Each treatment was repeated 3 times, so there were 18 experimental units obtained. The research data was then analyzed statistically using analysis of variance and if the treatment had a significant effect on the observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The results of phase I showed the formulation of coconut sap and lime had a very significant effect (P<0.01) on all parameters, with the best ratio is 95% coconut sap and 5% lime which has pH 4.03, total dissolved solids 9.5%, total sugar 36.4%, vitamin C 1.06 mg/g, sensory assessment of the color, aroma, taste and the overall acceptance was very preferred.