<![CDATA[ABSTRACT This research was conducted of the effect of ratio of dayak onion and wuluh belimbing juices and storage time on the quality and sensoric test of dayak onion drinks. This research was conducted using Completely Randomized Design (CRD) with two factors, i.e ratio of dayak onion and wuluh belimbing juices (S) (70:30, 60:40, 50:50, 40:60, 30:70%) and storage time (H) (1, 3, 5, and 7 days). The analyzed parameters were vitamin C content (mg/100 g material), total acid (%), total soluble solid (ºBrix), total microbes (CFU/ml), acidity (pH), score test of color, flavor, taste and sensoric test of color, flavor, taste and viscosity. The results showed the ratio of dayak onion with wuluh belimbing juices had highly significant effect on vitamin C content, total acid, total soluble solid, pH, score value of color and taste, hedonic value of taste, flavor, viscosity, and color. The length storage had highly significant on vitamin C content, total acid, total microbes, hedonic value of flavor, taste, and score value of taste. The interaction of the two factors had highly significant on score value of color and hedonic value of taste. The ratio of dayak onion with starfruit juice of 30:70% and long storage of 1 day gave the best quality of dayak onion drinks and can be accepted. Keywords : Dayak onion, Drinks,Long storage, Wuluh belimbing ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari bawang dayak dengan sari belimbing wuluh dan lama penyimpanan terhadap mutu dan uji organoleptik minuman bawang dayak. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari bawang dayak dengan sari belimbing wuluh (S) (70:30, 60:40, 50:50, 40:60, 30:70%) dan lama penyimpanan (H) (1, 3, 5, 7 hari). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total asam (%), total padatan terlarut (oBrix), total mikroba (CFU/ml), derajat keasaman (pH), uji skor warna, aroma, rasa dan uji organoleptik warna, aroma, rasa dan viskositas. Hasil penelitian menunjukkan bahwa perbandingan sari bawang dayak dengan sari belimbing wuluh memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, pH, nilai skor warna dan rasa, nilai hedonik rasa, aroma, viskositas dan warna. Lama penyimpanan memberi pengaruh sangat nyata terhadap kadar vitamin C, total asam, total mikroba, nilai hedonik aroma, rasa dan nilai skor rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor warna dan nilai hedonik rasa. Perbandingan sari bawang dayak dengan sari belimbing wuluh 30:70% dan lama penyimpanan 1 hari menghasilkan kualitas minuman bawang dayak terbaik dan dapat diterima. Kata kunci : Bawang dayak, Belimbing wuluh, Lama penyimpanan, Minuman]]>
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