Study of the Quality chemical of Fresh Drinks Corens with the Use of Different Types of Oranges

Abstract

Corens is a beverage product made from young coconut water mixed with freshly squeezed orange juice. This drink is very popular at the public. The purpose of this study is to determine the nature of chemical, fresh drinks corens. The design used was Factorial Complete Random Design with 2 factors, factor A (three orange types: lime, orange kasturi, sweet orange) with 3 levels and B factor (coconut water level concentration: 100%, 90%, 80%) with 3 replication. The result of observation in the form of data was analyzed using SPSS 20 program, that is variable analysis (ANOVA) and DNMRT advanced test at 5% real level. The results showed that the nutritional value of beverage corens with the type of citrus treatment significantly affected the chemical quality of corens drinks, namely; The highest sugar content was obtained in sweet orange treatment with 100% coconut water concentration of 3.89%. The highest vitamin C was obtained in sweet orange treatment with 100% coconut water concentration of 24.05%, the highest pH was obtained in sweet orange treatment with 100% coconut water concentration of 4.84. The best chemical quality of corens beverage is obtained in sweet orange treatment with 100% coconut water concentration.