<![CDATA[ABSTRACT The aim of this research was to determine the effect of ratio of sour sop and beet juice and concentration of sugar on the quality of syrup. This research was conducted in September 2015 in Food Technology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factor, i.e : ratio of sour sop and beet juice (S) (70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (65%, 70%, 75%,). The analyzed parameters were total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The results showed that ratio sour sop and beet juice had highly significant effect on total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The concentration of sugar had highly significant effect on total soluble solid (oBrix), viscosity (cP), vitamin C content (mg/100 g sample), and organoleptic value of taste. The interaction of the two factors had haighly significant effect on organoleptic value of taste. The treatment which gave the best effect on juice was 70:30 % of sour sop and beet juice and 70 % sugar. Keywords : ratio of sour sop and beet juice, concentration of sugar, juice ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari sirsak dengan sari bit dan konsentrasi gula terhadap mutu dan uji organoleptik sirup sabit. Penelitian ini dilakukan pada September 2015 di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari sirsak dengan sari bit (S) (70:30 %, 60:40 %, 50:50 %, 40:60 %, dan 30:70 %) dan konsentrasi gula (65%, 70%, 75%). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), dan organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari sirsak dengan sari bit memberikan pengaruh berbeda sangat nyata dengan kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), uji organoleptik aroma dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), viskositas (cP), uji organoleptik rasa. Perbandingan sari sirsak dengan sari bit 70:30% dan konsentrasi gula 70% menghasikan kualitas sirup Sabit terbaik dan dapat diterima. Kata kunci : Perbandingan sari sirsak dengan sari bit, konsentrasi gula, sirup Sabit]]>
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