Organoleptic test of combination syrup of carrot juice (Daucus carota) and pineapple fruit juice (Ananas comosus)

This research aims to determine the organoleptic value of syrup produced from a combination of carrot juice (Daucus carota) and pineapple juice (Ananas comosus). This research was carried out for 3 months. This research is descriptive research and laboratory analysis. The organoleptic parameters tested in this study included aroma, taste, color and texture using hedonic test with a scale from 1 to 5. 1 = very dislike, 2 = dislike, 3 = somewhat like, 4 = like, 5 = very like . The treathment are A= Carrot juice: pineapple juice ratio (50:50), B = Carrot juice: pineapple juice ratio (25:75) and C= Carrot juice: pineapple juice ratio (75:25). Based on experiments conducted on the combination of carrot juice and pineapple juice, it can be concluded that the most preferred syrup overall by panelists is syrup with a combination of 75% carrot juice with 25% pineapple juice.