DETERMINATION OF THE CONCENTRATIONS OF SODIUM BICARBONATE AND CITRIC ACID IN CARBONATED GRAPE DRINK (EFFERVESCENT) PRODUCTION

Abstract

ABSTRACT

This objectives of this study were to determine the concentrations of sodium bicarbonate and citric acid in the production of carbonated grape drink (effervescent). The research method used in this study was an experimental method using a completely randomized factorial design with three replications. The result showed that  sodium bicarbonate and citric acid affected on moisture content, pH, dissolve of carbonated grape drink, and percentage of foam volume.

Keywords: effervescent, sodium bicarbonate, citric acid, grape