The Effect of Sugar Concentration, Citric Acid Concentration and Storage Time on Orange Syrup's pH Using Completely Randomized Factorial Design

• Published in: IOP conference series. Materials Science and Engineering 2020-12, Vol.1003 (1), p.12106
• Main Authors: Ishak, Aulia, Siregar, Khawarita, Asfriyati, Safira, Miftah
• Format: Article
• Language: English
• Subjects: Acids; Citric acid; Factorial design; Oranges; Syrup
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/1003/1/012106

One of the company in industrial product is orange syrup company. The quality of orange syrup can determine the success rate of company. Orange fruits contain acidic pH that can affect syrup quality depending on affecting factors. By using randomized factorial design, which consists of 3 factors, each factor consists of 2 factor levels, sugar concentration (50 gr and 70 gr), citric acid concentration (0.5 gr and 1 gr) and storage time (1 day and 3 days), this experiment was conducted using the axbxc fixed model with factorial 2x2x2 and 3 replications. Based on ANOVA table, there is a significant effect given by sugar concentration, citric acid concentration and storage time with F result = 0.532 > F table = 0.476. but there are no significant effect by conducted one or two factor only. The regression equation obtained is Y = 3.317 + 0.002 X1 + (-0.717) X2 + (-0.046) X3. For the correlations coefficient this research concluded that sugar concentration with value of 0.095 gives very low effect, citric acid concentration with value of -0.813 gives very strong opposite effect and storage time with value of -0.208 gives very low opposite effect on orange syrup's pH.