<![CDATA[Abstrak. Minuman sari buah kawista merupakan minuman olahan dari buah kawista yang siap dikonsumsi. Penambahan natrium benzoat dan suhu penyimpanan yang berbeda merupakan salah satu teknik untuk mempertahankan mutu minuman sari buah kawista. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan natrium benzoat dan suhu penyimpanan terhadap tingkat kerusakan berdasarkan uji organoleptik minuman sari buah kawista. Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor, yaitu penambahan penambahan natrium benzoat dan suhu penyimpanan. Faktor penambahan natrium benzoat terdiri dari 3 (tiga) taraf yaitu penambahan natrium benzoat 0 mg (N1), 200 mg (N2) dan 400 mg (N3), faktor kedua yaitu suhu penyimpanan yang terdiri dari 2 (dua) taraf yaitu suhu ruang (P1) dan suhu dingin (P2). penilaian rata-rata organoleptik warna minuman sari buah kawista 3,21 (netral), penilaian rata-rata organoleptik aroma yaitu 3,02 (netral), penilaian rata-rata organoleptik rasa yaitu sebesar 2,83 (netral). secara statistik menunjukkan bahwa interaksi suhu penyimpanan berpengaruh sangat nyata (P≤0,01) terhadap organoleptik warna, aroma dan rasa.Sensory Characteristic Of Kawista (Limonia acidissima L) Fruit Juice Drink With The Addition Of Sodium Benzoate And Different Storage TemperatureAbstract. Kawista Fruit Juice drink is a processed drink from kawista fruit juice that is ready to be cinsumed. The addition of sodium benzoate and different storage temperatures is one technique to maintain the quality of kawista juice drinks. The purpose of this study is to determine the effect of the addition of sodium benzoate and storage temperature on the level of preference based on organoleptic test of kawista juice drinks. Completely Randomized Design (CRD) factorial with 2 factors, specifically the addition of sodium benzoate and storage temperature. The addition factor of sodium benzoate consists of 3 (three) levels, specifically the addition of sodium benzoate 0 mg (N1), 200 mg (N2) and 400 mg (N3), the second factor is storage temperature which consists of 2 (two) levels, specifically room temperature (P1) and cold temperature (P2). The average rating for the organoleptic color of the kawista fruit juice is 3,21 (neutral), the average rating for aroma is 3,02 (neutral), the average rating for organoleptic taste is 2,83 (neutral). Statiscally showed that the interaction of storage temperature had a very significant effect (P≤0,01) on organoleptic color, aroma and taste.]]>
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