Soluble Fiber Content and Acceptance in The Combination of Avocado and Apple Juice

ARTICLE INFORMATION Avocados and apples are one of the foods high in soluble fiber that can be processed into functional drinks as an alternative food in overcoming hypercholesterolemia. Knowing the soluble fiber content and acceptability in the combination of avocado and apple juice. This study used an experimental method with a randomized design, consisting of 3 formulas, namely 50:50, 60:40, and 70:30 with 4 treatments. Water soluble fiber content by using enzymatic-test. Acceptance test on 30 women of childbearing age. Data analysis used one-way ANOVA test. The average soluble fiber content in the juice combination formula were 50:50 (8,19 g), 60:40 (9,81 g) and 70:30 (11,01 g). The acceptability test for the 50:50 and 60:40 formulas was rated somewhat like to like with an average rating on each parameter, which was 2,77 to 3,73. The combination of avocado and apple juice contributes 25,61 – 37,98% of fiber to the WUS RDA. The most preferred formula in the acceptability test assessment was 50:50 with an average fiber content of 8,19 g which was able to meet 28,26 – 27,32% of the daily fiber requirement. Submitted: 30/09/2021 Revised: 09/11/2021 Accepted: 20/11/2021 Publish Online: 22/11/2021


Introduction
Hypercholesterolemia is a condition where high cholesterol levels in the blood exceed 200 mg/dl (Purhadi et al., 2019). The prevalence of high cholesterol according to gender, in men is 48% while women are higher at 54.3%. In Central Java, the prevalence of high cholesterol reached 48.1%. The 2018 Basic Health Research stated that based on gender, the proportion of the Indonesian population aged over 15 years who had cholesterol levels above normal, namely women, was 24% higher than men, which was 18.3% (Indonesian Ministry of Health Research and Development Agency, 2018). Efforts that can be made in overcoming hypercholesterolemia are pharmacological therapy and non-pharmacological therapy. Pharmacological therapy is the use of chemical drugs which can cause side effects. This makes non-pharmacological treatment is also needed to reduce drug doses by utilizing dietary fiber from fruits such as avocados and apples. Avocado (Persea americana) is a fruit that is high in monounsaturated fatty acids (MUFA), soluble fiber that plays a role in lowering LDL cholesterol and niacin (vitamin B3) which can help raise HDL cholesterol. Fat content reaches 71-81% of total calories or about 20 times that of the average other fruit and 7 grams of fiber per 100 grams of which 25% is soluble fiber and 75% insoluble fiber. (Budiawan, Mayulu and Rattu, 2019, Nurman and Afifah, 2019and Muzakar and Audina, 2018. While apples (Malus domestica) are fruits that contain pectin which binds LDL cholesterol levels in the body and increases HDL levels (Nurman and Afifah, 2019).
Based on the description above, the researchers are interested in conducting research on "Soluble Fiber Levels and Acceptance in the Combination of Avocado and Apple Juice" with the aim of knowing the soluble fiber content and acceptability of the combination of avocado and apple juice products.

Methods
This study used an experimental method with a completely randomized design, consisting of 3 formulas with 4 repetitions. The influence variable used is the combination formulation of avocado and apple juice, namely K1 = avocado: apple (50:50), K2 = avocado: apple (60:40), and K3 = avocado: apple (70:30), while the affected variables are soluble fiber content and acceptability. This research was conducted at the researcher's house in Pedurungan Kidul Semarang. The ingredients used to make the juice combination were obtained from avocado farmers in the Bandungan area, Semarang and the apples were purchased from the ADA Majapahit supermarket, Semarang. The combination formulation of avocado and apple juice can be seen in table 1.

Organoleptic Test (Hedonic)
Organoleptic test is a test method using human senses as the main tool in measuring the acceptability of a product (Iswendi et al., 2019). While the hedonic test is one type of acceptance test of a product (Novita et al., 2017). In this study, the hedonic test was carried out to determine the level of consumer preference and acceptance of the combination of avocado and apple juice based on the parameters of color, taste, aroma, and texture. This hedonic test was carried out by consumer panelists, namely women of childbearing age in the Pedurungan area of Semarang City as many as 30 people. The hedonic test was carried out by presenting 3 formulas for the combination of avocado and apple juice with different codes. The assessment of this test is carried out by giving a score or value for each parameter of color, taste, aroma, and texture in each formula of the combination of avocado and apple juice with assessment criteria, namely 1 (dislike very much), 2 (dislike), 3 (somewhat like), 4 (like), and 5 (like very much) (Hariati et al., 2018). The higher the value given, the panelists will like the formula presented and see the differences between products at the product development stage (  3,03±0,890 Information : K1 = combination of avocado and apple juice with a ratio of 50:50 K2 = combination of avocado and apple juice with a ratio of 60:40 K3 = combination of avocado and apple juice with a ratio of 70:30 In the color parameter, the results of the normality test using Shapiro-Wilk, obtained p-value = 0.000 which means that the data is not normally distributed so that the statistical test is continued with the Krsukal-Wallis test and obtained p-value = 0.085. It means that there is no effect of avocado and apple composition on the color of the three combination formulas of avocado and apple juice. In the taste parameter, the results of the normality test using Shapiro-Wilk, obtained pvalue = 0.000 which means that the data is not normally distributed so that the statistical test is continued with the Krsukal-Wallis test and obtained pvalue = 0.000. It means that there is an effect of the composition of avocado and apple on the taste of the three combination formulas of avocado and apple juice. In the aroma parameter, the normality test results using Shapiro-Wilk obtained p-value = 0.000 which means that the data is not normally distributed so that the statistical test is continued with the Krsukal-Wallis test and obtained p-value = 0.419. It means that there is no effect of avocado and apple composition on the aroma of the three combination formulas of avocado and apple juice. Then on the texture parameters of the results of the normality test using Shapiro-Wilk, p-value = 0.000 was obtained, which means that the data was not normally distributed so that the statistical test was continued with Krsukal -Wallis test and obtained p-value = 0.414. It means that there is no effect of avocado and apple composition on the texture of the three combination formulas of avocado and apple juice. Color is the first impression that is seen and appears and assessed by panelists in serving food (Lamusu, 2018). Color is one of the factors that can affect the level of liking and acceptance of a product. Color as the main attraction of a product before consumers judge the other qualities of the product. One of the ingredients in the formula for the combination of avocado and apple juice that can affect the color of the juice combination is the presence of apples which can cause browning, so the color of the juice can turn brown. In this study, the color of the combination of avocado and apple juice gets brown when the composition of apples is used more and more. According to Purwanto and Effendi, apples will experience a decrease in quality when they have gone through the cutting process because the apples will change color to browning due to the oxidation process. This process is triggered by an oxidation reaction catalyzed by the phenol oxidase enzyme (Purwanto & Effendi, 2016). The browning process on apples not only reduces the appearance quality but also reduces the taste of the apples themselves. In addition, it can cause a decrease in the appearance, organoleptic properties, and market value of the apples (Arsa, 2016). The browning process can be prevented by adjusting the pH to low because the polyphenol oxidase enzyme will decrease along with the low pH (Sariningsih & Srimiati, 2018).  Scent is a reaction from food that will affect consumers before enjoying food, consumers can smell (smell of smell) the food before enjoying it (Adinugraha & H, 2015). Consumers are able to judge whether a food is delicious or not, it can be seen from the scent produced and from the ingredients contained in the food (Violita & Purba, 2021). The more avocado composition in the juice combination, the lower the level of preference for scent. This can be caused by the quality of the avocado which has begun to decline as if it is too ripe so that an sour-like scent appears (Ashari, 2020). Based on the table above, it can be concluded that there is no significant difference between the scent parameters on the K1, K2, and K3 formulas because the p-value > 0.05, which means there is no significant difference.
Texture is psychophysical which means that it can be measured physically and psychologically by the senses. Meanwhile, from the point of view of the senses, texture is related to feeling. So that food texture can only be assessed after the food is consumed (Noor, 2017). The more avocado composition in the juice combination, the lower the level of preference for texture. This is because the composition of many avocados in the combination formulation of avocado and apple juice will make the juice thicker. Based on the table above, it can be concluded that there is no significant difference between the texture parameters of the K1, K2, and K3 formulas because the p-value > 0.05, which means there is no significant difference.

Big Portion
Big portion aims to see whether the combination formula of avocado and apple juice can be accepted by consumers or not. This acceptance was carried out by consumer panelists, namely women of childbearing age in the Pedurungan area of Semarang City as many as 30 people. Acceptance is done by presenting 3 formulas for the combination of avocado and apple juice with different codes and given on different days. This acceptance assessment is seen from how many portions are able to be spent by the panelists. If you can spend up to 50% of the portion served, the formula can be accepted by consumers. people are able to spend up to 50% of the served portion, 5 people are able to spend up to 75%, and 1 person is able to spend up to 95% of servings. While in the K3 formula there are 3 people who are unable to finish the served juice, 17 people are able to spend up to 25% of the serving served, 9 people are able to spend up to 50% of the served portion, and 1 person is able to spend up to 95% of the served portion. . Based on the table, it can be concluded that in the K1 formula there were 27 people who were able to spend up to 50% of the juice so that it can be said that the K1 formula from the combination of avocado juice was acceptable to consumers. While in the K2 formula there are 22 people who are able to drink a combination of 50% juice so it can be said that the K2 formula from a combination of avocado juice is acceptable to consumers, and in the K3 formula there are only 10 people who are able to drink a combination of 50% juice so it can be said that the K3 formula from the combination of avocado juice has not been accepted by consumers because there are still few panelists who can drink juice up to 50%.

Water Soluble Fiber Content
The content of soluble fiber is fiber that is able to bind fat in the small intestine, therefore this type of fiber can help lower cholesterol levels in the blood (Fairudz & Nisa, 2015). In this study, the water soluble fiber content in the combination of avocado and apple juice was obtained using the Enzymatic method carried out at the Chem-Mix Laboratory, Bantul, Yogyakarta. The soluble fiber content test was repeated 4 times, where each treatment was coded as K1 (50:50), K2 (60:40) and K3 (70:30). The test was treated 4 times to get accurate and relevant results. The results of the analysis of soluble fiber content can be seen in table 8.  Table 8 shows that the soluble fiber content in the combination formula of avocado and apple juice K1 (50:50) is 8.161 g/100 g, K2 (60:40) is 9.8103 g/100 g, and K3 (70:40 g). 30) of 11.0144 g/100 g. Based on the results of the study showed that the more avocado composition in the combination of avocado and apple juice, the higher the soluble fiber content in the combination of avocado and apple juice, because the avocado itself is rich in fiber, every 2 tablespoons of avocado contains about 2 grams of fiber, so the whole flesh of the fruit contains about 10 grams of fiber (Wijayanti et al., 2014). This is in line with research by Muzakar and Audina which states that every 100 grams of avocado contains 7 grams of fiber, of which 25% is soluble fiber and 75% is insoluble fiber (Muzakar & Audina, 2018). While apples only have 2.6 grams of fiber for every 100 grams of apples (TKPI, 2017). The results of the normality test using Shapiro-Wilk obtained p-value = 0.546 which means the data is normally distributed so that the statistical test is continued with the one-way ANOVA test and obtained p-value = 0.000 which means that there is a significant effect between the combination formulation of avocado and apple juice on fiber. late. Then continued with Duncan's test and obtained pvalue = 0.000 (p<0.05). This also indicates that all the combination treatments of avocado and apple juice affect the soluble fiber content. Soluble fiber is able to bind fat so that it can reduce cholesterol levels by up to 5%. Not only that, fiber is also able to excrete bile acids which causes the synthesis of bile acids to increase. This increase in bile acids can cause the liver to take up more cholesterol, resulting in a decrease in cholesterol (Utama & Yunita, 2019). Therefore, dietary fiber can reduce high cholesterol levels. Thus, the fiber content in the combination of avocado and apple juice can help prevent or reduce high cholesterol in the blood. In addition, it can prevent the risk of atherosclerosis and cardiovascular events due to high cholesterol (Santoso, 2011).

Conclusion
There is a significant effect between the composition of avocado and apple on the soluble fiber content of the combination of avocado and apple juice. There was no significant effect between the composition of avocado and apple on color parameters in the organoleptic test of the combination of avocado and apple juice. There is a significant effect between the composition of avocado and apple on taste parameters in the organoleptic test of the combination of avocado and apple juice. There was no significant effect between the composition of avocado and apple on aroma parameters in the organoleptic test of the combination of avocado and apple juice. There was no significant effect between the composition of avocado and apple on texture parameters in the organoleptic test of the combination of avocado and apple juice. The combination formula of avocado and apple juice contributed the highest addition of soluble fiber as much as 37.98% and the lowest as much as 25.61%. And the combination formula of avocado and apple juice that can be accepted by consumers is the K1 formula with a ratio of 50:50 and the K2 formula with a ratio of 60:40.