Formulation of Vegetable Cocktail Filling Solutions (Chayote, Tomato and Carrots) on Consumer Acceptance

Abstract

Chayote, tomato, and carrot are vegetable commodities that are easily found in Indonesia. The way to increase the economic value of chayote, tomatoes, and carrots is to diversify products, one of which is processed cocktail products. Cocktails candied products are package in cups, jars, or cans with add of syrup as a filling medium or solution. In general, cocktails did make from fruits, so that to process cocktails from vegetables, proper formulations and methods are needed to be well received by consumers. This research will study the exact formulation in the manufacture of products cocktail vegetable filler that cocktail of vegetables acceptable to consumers based on quality organoleptic and chemical quality (pH and total dissolved solids). The raw materials used consist of chayote, tomatoes, carrots, sugar, water, and citric acid. The packaging material used is a glass jar. The data analysis technique in this study used the D-optimal Mixture Design method to get the most optimum formula. The results of one research on organoleptic quality in the form of hedonic tests on the color, aroma, texture, and taste of vegetable cocktails based on ANAVA Design Expert processing showed results that were not significantly different from the 16 recommended formulations. The results of the chemical quality research in the form of pH and TDS showed different results. Based on the organoleptic quality and chemical quality as a predictive model, the optimal formulation was obtained with a ratio of 62.511% water, 37.138% sugar, and 0.352% citric acid with a desirability value 0.823.