<![CDATA[ABSTRACT The aim of this research was to determine the effect of starfruit and red guava juices on concentration of CMC (Carboxy Mhethyl Cellulose) on the fruit margarine quality. This study used completed randomized factorial design with two factors, is the ratio of starfruit with red guava juice (S) : (70%:30%; 60%:40%; 50%:50%; 40%: 60%; 30%:70%) and the concentration of CMC(C) (1%, 2%, 3%). The parameters of analysis were water content, fat content, vitamin C content, total acid, free fatty acid, total soluble solid, color index, score test of topical power, score test of texture, and hedonic test of color, flavor, and taste. The results showed that the ratio of starfruits and red guava juices had a highly significant effect (P<0,01) on water content, vitamin C content, total acid, free fatty acid, color (oHue Index), score test of texture,score test of topical power, hedonic test of color, flavor, and taste and had no significant effect (P>0,05).The concentration of CMC showed a highly significant effect (P<0,01) on vitamin C content , and showed a significant difference (P<0,05) on water content and score test of topical power. Interaction between the ratio of starfruit and red guava juice on the concentration of CMC showed a significant effect on water and vitamin C content. The ratio of 30% of starfruit juice and 70% of red guava juice with 3% of CMC concentration had the best quality of fruit margarine. Keywords : Margarine Fruit, Starfruit, Red Guava, CMC ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari belimbing manis dengan sari jambu biji merah dan konsentrasi CMC (Carboxy Methyl Cellulose) terhadap mutu margarin buah. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari belimbing manis dengan sari jambu biji merah (S) : (70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%) dan konsentrasi CMC (C) : (1%, 2%, 3%). Parameter yang dianalisa adalah kadar air, kadar lemak, kadar vitamin C, total asam, asam lemak bebas, total padatan terlarut, penentuan indeks warna, uji skor daya oles, uji skor tekstur, nilai hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari belimbing manis dengan jambu biji merah memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air, kadar vitamin C, total asam, asam lemak bebas, nilai indeks warna, nilai skor tekstur, nilai skor daya oles, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa dan memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap kadar lemak. Konsentrasi CMC memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar vitamin C, dan memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar air dan nilai skor daya oles. Interaksi perbandingan sari belimbing manis dengan jambu biji merah dan konsentrasi CMC memberikan pengaruh berbeda nyata terhadap kadar air dan kadar vitamin C. Perbandingan sari belimbing manis dengan sari jambu biji merah 30% : 70% dan konsentrasi CMC (3%) memberikan pengaruh yang terbaik untuk mutu margarin buah. Kata kunci : margarin buah, belimbing manis, jambu biji merah, cmc,]]>
