Optimize the ratio of sugar cane sap and sweet orange juice

Oct 13, 2025 by wbrum.org 93 views

The Effect of the Ratio of Sugar Cane Sap and Sweet Orange Juice and the Addition of Sodium Bicarbonate (NaHCO3) on the Quality of Carbonated Sugar Cane Sap Drinks

Introduction

The beverage industry has witnessed a significant shift in recent years, with consumers increasingly opting for healthier and more natural alternatives to commercial carbonated drinks. One such alternative is carbonated sugar cane sap drinks, which have gained popularity due to their unique taste and potential health benefits. However, the quality of these drinks can be affected by various factors, including the ratio of sugar cane sap to sweet orange juice and the addition of sodium bicarbonate (NaHCO3). This study aims to explore the effect of these factors on the quality of carbonated sugar cane sap drinks.

Research Methodology

The study was conducted at the Food Technology Laboratory of the Faculty of Agriculture, University of North Sumatra in Medan, from January to March 2018. The research design used was a complete random design (RAL) with two factors. The first factor was the ratio of sugarcane sap with sweet orange juice (T) in a 90% variation: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. The second factor was the addition of sodium bicarbonate (NaHCO3) in a variation of 0.5%; 0.6%; 0.7%; and 0.8%. Some of the parameters measured in this study include total acids, total solid solid (TSS), pH values, CO2 content, viscosity, and organoleptic assessment of color, aroma, and taste.

Research Results

The results showed that the ratio of sugar cane sap and sweet orange juice had a very significant effect on total acids, pH values, TSS, CO2 levels, viscosity, and organoleptic assessments of color, aroma, and taste. The addition of sodium bicarbonate also contributed significantly to total acids, pH values, CO2 levels, and viscosity, although it did not have a significant effect on TSS and organoleptic assessment of colors and flavors.

One striking finding is the interaction between the ratio of sugar cane sap and sweet orange juice with the addition of sodium bicarbonate, which shows a significant effect on total acids and pH values, while there is no significant effect on TSS, CO2 levels, viscosity, and other organoleptic assessments.

Optimal Combination

From the results of the analysis, the combination of sugar cane sap ratio with sweet orange juice of 60%: 40% and the addition of sodium bicarbonate as much as 0.8% provides the best quality for carbonated sugarcane sap. This combination succeeded in creating a more balanced taste and aroma, as well as increasing the freshness of drinks.

Potential Applications

Carbonated drinks made from sugar cane sap and sweet orange juice have great potential as attractive commercial products, especially in the local market. Sugar cane sap, which is rich in natural sugar, can improve the taste, while sweet orange juice adds to the freshness element. The addition of sodium bicarbonate not only serves to regulate acidity, but can also provide a better carbonation sensation.

In terms of health, drinks that use natural ingredients such as sugarcane sap and sweet orange juice have advantages compared to commercial carbonated drinks which usually contain lots of additional ingredients and preservatives. By doing this research, producers can develop products that are not only delicious but also healthier.

Conclusion

Overall, this study shows that the ratio of sugar cane sap with sweet orange juice and the addition of sodium bicarbonate has a significant influence on the quality of carbonated sugar cane saplings. The right combination can produce drinks that are not only tasty but also attractive for the market. By utilizing the results of this study, producers can create new innovations in the beverage industry that are healthier and of high quality.

Recommendations

Based on the findings of this study, the following recommendations can be made:

Optimize the ratio of sugar cane sap and sweet orange juice: The optimal combination of 60%: 40% sugar cane sap to sweet orange juice ratio should be used to produce high-quality carbonated sugar cane sap drinks.
Adjust the addition of sodium bicarbonate: The addition of sodium bicarbonate as much as 0.8% can provide the best quality for carbonated sugarcane sap drinks.
Conduct further research: Further research is needed to explore the potential applications of carbonated sugar cane sap drinks and to develop new innovations in the beverage industry.

Limitations

This study has some limitations that should be noted:

Limited sample size: The study was conducted with a limited sample size, which may not be representative of the entire population.
Limited parameters measured: The study only measured a limited number of parameters, which may not be comprehensive enough to fully understand the effect of the ratio of sugar cane sap and sweet orange juice and the addition of sodium bicarbonate on the quality of carbonated sugar cane sap drinks.

Future Directions

Future studies can build on the findings of this study by:

Conducting further research on the potential applications of carbonated sugar cane sap drinks: Further research can explore the potential applications of carbonated sugar cane sap drinks and develop new innovations in the beverage industry.
Investigating the effect of other factors on the quality of carbonated sugar cane sap drinks: Other factors, such as the type of sweet orange juice used, the method of carbonation, and the packaging of the drinks, can be investigated to further understand the effect of the ratio of sugar cane sap and sweet orange juice and the addition of sodium bicarbonate on the quality of carbonated sugar cane sap drinks.

Conclusion

In conclusion, this study has shown that the ratio of sugar cane sap with sweet orange juice and the addition of sodium bicarbonate has a significant influence on the quality of carbonated sugar cane saplings. The right combination can produce drinks that are not only tasty but also attractive for the market. By utilizing the results of this study, producers can create new innovations in the beverage industry that are healthier and of high quality.
Frequently Asked Questions (FAQs) about the Effect of the Ratio of Sugar Cane Sap and Sweet Orange Juice and the Addition of Sodium Bicarbonate on the Quality of Carbonated Sugar Cane Sap Drinks

Q: What is the purpose of this study?

A: The purpose of this study is to explore the effect of the ratio of sugar cane sap and sweet orange juice and the addition of sodium bicarbonate on the quality of carbonated sugar cane sap drinks.

Q: What are the parameters measured in this study?

A: The parameters measured in this study include total acids, total solid solid (TSS), pH values, CO2 content, viscosity, and organoleptic assessment of color, aroma, and taste.

Q: What is the optimal combination of sugar cane sap and sweet orange juice?

A: The optimal combination of sugar cane sap and sweet orange juice is 60%: 40%.

Q: What is the optimal amount of sodium bicarbonate to add?

A: The optimal amount of sodium bicarbonate to add is 0.8%.

Q: What are the potential applications of carbonated sugar cane sap drinks?

A: Carbonated sugar cane sap drinks have great potential as attractive commercial products, especially in the local market. Sugar cane sap, which is rich in natural sugar, can improve the taste, while sweet orange juice adds to the freshness element.

Q: What are the health benefits of using natural ingredients like sugarcane sap and sweet orange juice?

A: Drinks that use natural ingredients like sugarcane sap and sweet orange juice have advantages compared to commercial carbonated drinks which usually contain lots of additional ingredients and preservatives.

Q: What are the limitations of this study?

A: This study has some limitations that should be noted, including a limited sample size and a limited number of parameters measured.

Q: What are the future directions for this research?

A: Future studies can build on the findings of this study by conducting further research on the potential applications of carbonated sugar cane sap drinks, investigating the effect of other factors on the quality of carbonated sugar cane sap drinks, and exploring new innovations in the beverage industry.

Q: What are the recommendations for producers based on the findings of this study?

A: Based on the findings of this study, producers can optimize the ratio of sugar cane sap and sweet orange juice, adjust the addition of sodium bicarbonate, and conduct further research to develop new innovations in the beverage industry.

Q: What are the implications of this study for the beverage industry?

A: This study has significant implications for the beverage industry, as it highlights the potential of carbonated sugar cane sap drinks as a healthier and more natural alternative to commercial carbonated drinks.

Q: What are the next steps for this research?

A: The next steps for this research include conducting further studies to explore the potential applications of carbonated sugar cane sap drinks, investigating the effect of other factors on the quality of carbonated sugar cane sap drinks, and developing new innovations in the beverage industry.

Q: What are the potential benefits of using carbonated sugar cane sap drinks?

A: The potential benefits of using carbonated sugar cane sap drinks include improved taste, increased freshness, and a healthier alternative to commercial carbonated drinks.

Q: What are the potential challenges of using carbonated sugar cane sap drinks?

A: The potential challenges of using carbonated sugar cane sap drinks include the limited availability of sugarcane sap and sweet orange juice, the need for specialized equipment and expertise, and the potential for contamination and spoilage.

Q: What are the potential future directions for this research?

A: The potential future directions for this research include exploring the use of other natural ingredients, investigating the effect of different carbonation methods, and developing new innovations in the beverage industry.